Garlic Butter Mussels with White Wine

Name: Garlic Butter Mussels with White Wine
Total time: 15 min
Yield: 1 serving
Ingredients: 1 lb fresh mussels, cleaned and debearded; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1/4 cup dry white wine; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; Lemon wedges for serving

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15 minTotal time

easyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 lb fresh mussels, cleaned and debearded
2 tablespoons unsalted butter
2 cloves garlic, minced
1/4 cup dry white wine
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Lemon wedges for serving

Ingredient substitutions

Fresh parsley Fresh chives, finely chopped
Dry white wine An equal amount of unsalted seafood stock with a small squeeze of lemon
Unsalted butter Salted butter, then add salt sparingly to taste

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein24 g

Carbohydrates10 g

Fat24 g

Fiber 1 g · Sugar 2 g · Sodium 900 mg

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Indulge in the rich flavors of mussels simmered in a luscious garlic butter sauce with a hint of white wine. This quick and easy dish is perfect for a sophisticated yet simple meal.

Main Dish

Steps

In a large pot, melt the butter over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the white wine and bring to a simmer.
Add the cleaned mussels to the pot and cover with a lid.
Cook for 5-7 minutes, shaking the pot occasionally, until the mussels have opened.
Remove from heat, season with salt and pepper, and stir in the chopped parsley.
Serve immediately with lemon wedges on the side.

Tips for Garlic Butter Mussels with White Wine

A fully opened shell is the main visual cue; discard any mussels that remain closed after cooking.
The sauce should look glossy and lightly emulsified, not greasy; avoid letting it boil hard after adding the butter.
Use a pot with a tight-fitting lid and enough room for the mussels to shift when the pot is shaken.

Drink pairing

A crisp, unoaked Sauvignon Blanc
Its bright acidity and citrus notes complement the briny mussels and cut through the buttery sauce.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked mussels and sauce within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, taking care not to overcook the mussels.

Frequently asked questions

How can I tell when the mussels are done?

Most shells should have opened, and the mussel meat should look plump and opaque. Discard any that stay closed.

Can I make this ahead?

It is best cooked just before serving; the mussels can become tough if cooked and reheated. Clean the mussels shortly before cooking and keep them chilled meanwhile.