Steamed Mussels with Garlic and Parsley
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.
These mussels are delicious to serve alongside other seafood dishes, such as chicken chesapeake, crab bites with spicy aioli, or scallop chowder.
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.
When you get your mussels home, you want to store and clean them properly before steaming. Mussels need exposure to air to survive.
Tip: 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).
Tip: 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 many 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 for 2-3 minutes or until the garlic is fragrant and the shallots begin to soften.
- Add wine and increase the heat to a medium-high to bring it to a simmer.
- Add mussels, cover with a lid, and let the mussels steam for 5-7 minutes or until they have opened up.
Tip: 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, a 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.
Steamed Mussels with Garlic and Parsley
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 1x
- 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.
Nutrition
- Serving Size:
- Calories: 248
- Sugar: 0.6 g
- Sodium: 739.2 mg
- Fat: 9.5 g
- Carbohydrates: 11.3 g
- Protein: 27.8 g
- Cholesterol: 63.5 mg
Keywords: seafood, easy, fresh
Recipe originally published 3/27/2017.
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I made the recipe it was great thanks
So easy and yummy! I used the red pepper flakes the first time I made this but have typically left them out since…to me the heat overpowers all the other flavors. Crusty bread is definitely needed to sop up the delicious broth!
★★★★★
Easy. Simple. Delicious! Will make again and again. First time cooking muscles and lucked out finding your recipe.
★★★★★
Nice simple (always best) recipe and a great website.
I appreciate that! Thank you.
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!!
★★★★★
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.
You can simply use chicken broth
I substituted non-alcoholic wine and it was great. Get the NA wine at the grocery store.
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.
★★★★★
I didn’t have chicken stock and I don’t have alcohol in my house. 1/4 cup water worked fine.
★★★★★
Just made a beautiful portion using super fresh Pengelly’s Fish Shop, Liskeard, Cornwall UK mussels.
Delicious!
Meur ras! Thank you!
= =
★★★★★
Thank you!
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!
★★★★★
Thank you for your feedback! Glad you enjoyed the recipe.
Loved your recipe! Its so good! Done with my dinner but cant get over the flavor of the ocean from my system! Thanx!
Thank you!
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
★★★★★
That’s great! Thank you.
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!
★★★★★
Thank you!
So easy to make and such a hit with the family!!
★★★★★
Thank you!
Easy peasy lemon squeezey. A big hit with to accompany my steak; even with the kids loved it.
Thank you! Sounds like a lovely dinner.
So easy to follow the directions, simple and delicious!
★★★★★
This recipe is great! Simple but delicious.
★★★★★
thank you for feedback!
Delicious! Quick and easy!
Thank you Lynn!
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?
★★★★★
HI
You won’t believe it, we’re making the same way muscles. Instead of parsley we are using thyme.
★★★★★
That’s awesome! I bet thyme tastes so good!