Garlic Butter Mussels

Name: Garlic Butter Mussels
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: French
Ingredients: mussels 800 g; garlic 4 ea; butter 2 tbsp; white wine 180 ml; onion 70 g; parsley 2 tbsp; olive oil 1 tbsp; black pepper 0.5 tsp

Quick answer

Total time: 27 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

White wine, butter, and the juices the mussels release become one broth in the same pot, and baguette is there to soak it up.

Opening shells tell you the mussels are done, so watch under the lid rather than the timer, and discard any that stay shut.

Ingredients

servings

IngredientAmount

garlic4 ea

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Debeard the 800 g mussels by pulling away the fibrous strands, then scrub them under running water.

Drain well before cooking and check for grit or off smells so the broth stays clean.
2

Finely chop the 70 g onion and mince the 4 garlic cloves so they soften quickly in the butter.

Keep the 2 tablespoons parsley separate for the finish, where it will stay bright.
3

Warm a lidded pot over medium heat, then melt 1 tablespoon olive oil with 2 tablespoons butter.

When the foaming settles, add the onion and garlic so they perfume the fat without scorching.
4

Cook for about 2 minutes, stirring, until the onion turns translucent and the garlic smells sweet.

If the garlic starts browning too fast, lower the heat to prevent bitterness in the broth.
5

Pour in 180 ml white wine, raise the heat to high, and boil for 1 minute.

Stir the bottom to release the butter and aromatics, and let the sharp alcohol smell soften.
6

Add the mussels, cover tightly, and steam for 4-5 minutes until most shells open.

Discard any mussels still closed, then sprinkle with parsley and 0.5 teaspoon black pepper and serve with baguette for the broth.