Steamed Mussels in White Wine Sauce



  • 2 lbs steamed mussels
  • 2 tbsp butter
  • 1/2 cup shallots, chopped or medium onion
  • 2 cloves garlic, minced
  • 200ml dry white wine
  • chopped parsley


  1. Scrub mussels under running water and get rid of the “hair” if there is any (you can use a paring knife).
  2. Put the clean mussels in a bowl of fresh cold water.  Soak for 30 minutes to release any dirt inside the mussels.
  3. Throw out cracked or open mussels.


  1. In a large pot over medium heat, saute garlic and shallots in butter.  
  2. When softened, add the wine and let the alcohol cook for a minute before pouring in the mussels.  Add salt and pepper.  
  3. Shake the pot to mix everything, then put the lid on.
  4. Cook over med-high heat, giving the pot a shake once in a while.  
  5. After 4-5 minutes check the mussels.  They should be opening up.  Give it another couple of minutes until they are all open.  Add the parsley. 
  6. Any mussels that dont open should be discarded. 
  7. Take out the mussels, pour broth over the mussels.

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