Simple Garlic & Herb Mussels
This classic Simple Garlic & Herb Mussels recipe delivers tender, briny mussels bathed in a fragrant white wine, garlic, and herb broth, perfect for a quick and elegant meal.
For 2 servings
**Clean the Mussels:** Rinse mussels under cold running water. Scrub any dirt or grit from the shells with a brush. If any mussels are open, tap them gently on the counter; if they don't close, discard them. Remove any 'beards' (fibrous strands) by pulling them firmly towards the hinge of the mussel.
**Prepare Aromatics:** Finely mince the shallot and garlic. Roughly chop the fresh parsley, reserving a small amount for garnish if desired.
**Sauté Aromatics:** In a large pot or Dutch oven with a tight-fitting lid, heat olive oil and butter over medium heat. Add the minced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
**Deglaze and Simmer:** Pour in the dry white wine. Increase the heat to medium-high and bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot. Let it simmer for 1-2 minutes to allow some of the alcohol to cook off.
**Steam the Mussels:** Add the cleaned mussels to the pot. Stir gently to coat them in the liquid. Cover the pot tightly with the lid and steam for 5-7 minutes, or until all the mussels have opened. Shake the pot occasionally during cooking to ensure even steaming.
**Check for Doneness:** Once the cooking time is up, remove the lid. Using tongs or a slotted spoon, transfer the opened mussels to serving bowls, leaving any unopened mussels in the pot. Discard any mussels that did not open.
**Finish the Broth:** Stir most of the chopped fresh parsley into the broth remaining in the pot. Taste the broth and season with a pinch of salt and black pepper as needed. The mussels themselves are salty, so add salt cautiously.
**Serve:** Ladle the flavorful broth over the mussels in the serving bowls. Garnish with the remaining fresh parsley and serve immediately with lemon wedges and plenty of crusty whole-wheat bread for dipping.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Always buy mussels from a reputable source and cook them the same day you purchase them for best freshness and safety.
- 2Do not overcrowd the pot when steaming mussels; if cooking a larger batch, consider doing it in two smaller batches to ensure even cooking.
- 3For extra richness, you can swirl in an additional tablespoon of cold butter into the broth just before serving.
- 4If you don't have white wine, a good quality vegetable broth or even a light beer can be used as a substitute for the steaming liquid.
Adapt it for your goals.
Spicy Kick
Add 1/2 teaspoon of red pepper flakes along with the garlic for a subtle heat that complements the briny mussels.
Creamy FinishCreamy Finish
Stir in 1/4 cup of heavy cream or coconut milk (for dairy-free) into the broth after the mussels have opened for a richer, more indulgent sauce.
Mediterranean TwistMediterranean Twist
Incorporate 1/4 cup of chopped sun-dried tomatoes and a tablespoon of capers along with the garlic and shallots for a tangy, savory depth.
Why this is on our healthy list.
Rich in Protein
Mussels are an excellent source of lean protein, essential for muscle repair, growth, and overall body function.
Packed with Micronutrients
They are particularly high in Vitamin B12, selenium, manganese, and iron, supporting energy production, immune health, and bone strength.
Heart-Healthy Omega-3s
Mussels provide beneficial omega-3 fatty acids, which are known to reduce inflammation and support cardiovascular health.
Frequently asked questions
Fresh mussels should smell like the ocean, not fishy. Their shells should be tightly closed or close when tapped. Discard any with broken shells or those that remain open after tapping.
