How to cook mussels
A classic mussels in white wine dish - steamed with garlic, shallots, and parsley for a simple, elegant seafood meal perfect with crusty bread.
Updated : 24 December, 2025
Easy
About 20 min.
Ingredients
1 kilograms
Mussels
splash
Olive oil
1
Shallot
2 clove
Garlic
75 milliliters
White wine
handful
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Begin by cleaning the mussels thoroughly and removing their beards. Check for any that are open - tap these gently on a hard surface, and if they fail to close, discard them.
Step 2
Heat olive oil in a wide, heavy-based pan, then add the shallots and garlic, cooking gently until softened without allowing them to brown. Pour in the wine and let it boil for about a minute so the alcohol evaporates.
Step 3
Tip the mussels into the pan and add most of the chopped parsley. Cover with a lid and cook for 3-4 minutes, shaking the pan occasionally. The mussels are done once they have opened; be sure to throw away any that remain closed.
Step 4
Scatter the remaining parsley over the top, transfer the mussels to a serving bowl, and pour the fragrant cooking liquid over them. Serve immediately with crusty bread to soak up the broth.
Author note
Share the recipe
