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An overhead image of mussels with toast

Mussels with White Wine and Garlic

Mussels steamed with shallot, garlic, seaweed and white wine (or…rose!!), then topped with fresh parsley. This is an elegant, healthy and stunningly simple dish that’s perfect served as an appetizer or main dish. Serve with plenty of toasted and buttered bread for savoring every last drop of the broth.
Total Time 15 mins
Course Main Course
Cuisine American
Servings 2


  • 2 lbs mussels, scrubbed and debearded
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons unsalted butter divided
  • 2 cloves garlic minced
  • 2 shallots minced
  • 1/4 cup dry white wine or rosé
  • 1/4 cup ready-cut kelp chopped
  • 1 baguette sliced
  • 1/4 teaspoon sea salt
  • 1/4 cup chopped parsley
  • 1 lemon halved


  • Put the mussels in a colander and rinse them in cold water. Inspect well. Discard any mussels with broken shells. If any mussels are open, gently tap them on the counter. If they close, they are fine to eat. If they remain open, discard. If you see any beard (this is the green piece – looks like seaweed), gently pull it off. 
  • Add butter and 1 tablespoon extra virgin olive oil to a large pot (we used a spaghetti pot) over medium heat. Add in minced garlic and minced shallot and cook just until they are softened, stirring frequently. This will take a few minutes.
  • Toast baguette slices. Spread with remaining tablespoon butter, sprinkle with sea salt and set aside. 
  • Add the mussels into the pot gently. Pour the wine and chopped kelp over the mussels and give them a gentle stir, coating the mussels. Place the lid on and increase the heat to high. After about 2 minutes, give the mussels a gentle stir – this will ensure they are cooking evenly. Remove any mussels that have opened and place in the serving bowl. Put the lid back on and continue cooking for few more minutes until most or all of the mussels have opened. Discard any mussels that haven’t open up to this point, as they’re probably dead and not safe to eat. 
  • Place mussels into serving bowls. Pour the broth overtop the mussels. Sprinkle each bowl with fresh parsley and a squeeze of lemon. Serve with toasted baguette slices.  Place a large bowl on the table for empty shells. 
Keyword Mussels with White Wine and Garlic
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