This steamed mussels recipe is very simple. Only 8 ingredients (butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley).
For the majority of my adulthood, I only ordered mussels at a restaurant until I discovered how easy they are to make at home, not to mention quick and tasty!
Plus let’s be honest, cooking any type of shellfish at home can be a little intimidating at first. However, with just a few simple tricks, you’ll be making these in no time.
Steamed Mussels
This steamed mussels recipe is very simple. Only 8 ingredients (butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley). You’ll also need a shallow large skillet and fresh mussels.
Today, I’m using PEI mussels. Prince Edward Island mussels are the #1 selling fresh mussel in North America. They are sustainable, affordable, and you can find them just about anywhere.
When you get your mussels home, you want to store and clean them properly before steaming. Mussels need exposure to air to survive. Never store mussels in water. It will kill them.
To Store Fresh Mussels:
- Remove the mussels from the plastic bag, container, or mesh bag.
- Place in a large bowl.
- Damp a couple of sheets of paper towel and cover the bowl.
- Store in the refrigerator for a couple of days (I normally like to cook my mussels the same day or the following day).
Mussels should smell fresh, just like the ocean.
To Clean Fresh Mussels:
- Remove the mussels from the refrigerator and place them into a colander.
- Rinse and scrub the mussels under cold water, trying to remove as much of the stringy bits clinging to the outside as possible. Mussels naturally close and open their shells when exposed to water.
- Leave in a colander to drain as you begin preparing your recipe.
To Steam Fresh Mussels:
- Melt butter over medium heat in a large shallow skillet. Add shallots, garlic, and red pepper flakes. Cook 2-3 minutes or until the garlic is fragrant and shallots begin to soften.
- Add wine and increase the heat to a medium-high to bring to a simmer.
- Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.
Cooking time depends on the strength of heat, how much liquid you use, and the number of mussels.
- After the mussels have steamed, add the juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered until all shells have opened up.
- Transfer the mussels to a serving bowl, along with the cooking liquid. Discard any mussels that are still closed.
- Sprinkle with parsley, salt, to taste, and garnish with additional lemon wedges. Serve with crusty bread, if desired (but so recommended!)
Serving Steamed Mussels:
What I love about this mussels recipe is that it’s versatile. You can serve these steamed mussels as an appetizer, light main dish with crusty bread on the side, or toss the mussels with your favorite cooked pasta for a heartier meal.
But honestly, the garlic and parsley butter sauce with these mussels is so good on its own that I doubt you’ll need anything else, except some crusty bread.
Love seafood recipes? Try Maple Mustard Salmon, Easy Spicy Shrimp Tacos, or Cod in Red Roasted Pepper Sauce.
PrintSteamed Mussels with Garlic and Parsley
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4
- Category: Main
- Method: Steamed
- Cuisine: American
Description
This mussels recipe is very simple. Only 8 ingredients (butter, shallots, garlic, red pepper flakes, wine, mussels, lemon juice, and parsley).
Ingredients
- 3 Tbsp. butter
- 2 shallots, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp. red pepper flakes
- 1/4 cup dry white wine, such as Pinot Grigio
- 2 lbs. mussels, scrubbed and rinsed
- 1 lemon, juiced, plus extra for serving
- 1/4 cup fresh parsley, finely chopped
- Kosher salt, to taste
Instructions
- Melt butter over medium heat in a large shallow skillet. Add shallots, garlic, and red pepper flakes. Cook 2-3 minutes or until the garlic is fragrant and shallots begin to soften.
- Add wine and increase the heat to a medium-high to bring to a simmer.
- Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.
- Add juice of one lemon, give the mussels a good stir, and cook for 1-2 minutes longer, uncovered. Transfer the mussels to a serving bowl, along with cooking liquid. Discard any mussels that are still closed.
- Sprinkle with parsley, salt, to taste, and garnish with additional lemon wedges. Serve with crusty bread slices, if desired.
Notes
- Substitute: White wine can be substituted with chicken broth.
- Recipe originally published 3/27/2017.
Keywords: seafood, easy, fresh
Leslie says
Picked up on a whim today and ON SALE 2 lbs of organic mussels at Wegmans. Did a quick search for a recipe and selected this one because I had the ingredients. Tonight was my first attempt to make it. The recipe came together perfectly! Usually 1st attempts can be disappointing. This recipe is a keeper. Thank you!!
★★★★★
Erica says
Could I substitute the wine for a different liquid if so what do you recommend that does not contain alcohol I have a recovering alcoholic living with me and do not want to bring any into the house.
Katya says
You can simply use chicken broth
Jim says
I substituted non-alcoholic wine and it was great. Get the NA wine at the grocery store.
Alexis says
Hi Erica! They do have a what is called a “white cooking wine” available that you should be able to find at your local grocery store. Also chicken broth can be used as a substitute.
★★★★★
Carmen says
Just made a beautiful portion using super fresh Pengelly’s Fish Shop, Liskeard, Cornwall UK mussels.
Delicious!
Meur ras! Thank you!
= =
★★★★★
Katya says
Thank you!
Julia Bowers says
My first time making mussels and I am so pleased with the results! Thank you for this recipe! A nice, simple preparation, perfect with some crusty warm bread on the side. Delicious!
★★★★★
Katya says
Thank you for your feedback! Glad you enjoyed the recipe.
Rajeev says
Loved your recipe! Its so good! Done with my dinner but cant get over the flavor of the ocean from my system! Thanx!
Katya says
Thank you!
Mia says
AMAZING! I used mussels that I got from Trader Joe’s and they worked just as well with this recipe. Definitely will use again. Thanks
★★★★★
Katya says
That’s great! Thank you.
Deb says
I happened find a pretty good deal on PEI mussels and had parsley in the garden, so I was excited to see your recipe! It was delicious, although I wish I’d bought shallots for another layer of flavor. Would definitely make this again!
★★★★★
Katya says
Thank you!
Vino says
So easy to make and such a hit with the family!!
★★★★★
Katya says
Thank you!
BJG says
Easy peasy lemon squeezey. A big hit with to accompany my steak; even with the kids loved it.
Katya says
Thank you! Sounds like a lovely dinner.
Christine says
So easy to follow the directions, simple and delicious!
★★★★★
TWF says
This recipe is great! Simple but delicious.
★★★★★
Katya says
thank you for feedback!
Lynn says
Delicious! Quick and easy!
Katya says
Thank you Lynn!
The Fish Society says
Unfortunately we don’t get too many North American mussels here in the UK. I am wondering if you have cooked with mussels from different countries and find any difference? Such as small Spanish mussels OR Large New Zealand mussels?
★★★★★
Zarina says
HI
You won’t believe it, we’re making the same way muscles. Instead of parsley we are using thyme.
★★★★★
Katya says
That’s awesome! I bet thyme tastes so good!