Steamed Mussels in Garlicky Wine Broth
This post may contain affiliate links. Read my full disclosure policy. Steamed mussels in a buttery, garlicky white wine broth make for a simple yet elegant dinner. Don’t forget the crusty bread to soak up every last drop of that briny, flavorful sauce! (America’s Test Kitchen, 2020) Mussels are easy to make and inexpensive to buy, making them a simple yet elegant option for dinner or an appetizer. In this recipe, they’re steamed in a briny, garlicky, buttery wine broth that practically begs to be sopped up with crusty bread. The recipe is adapted from Foolproof Fish: Modern Recipes for Everyone, Everywhere by America’s Test Kitchen. This classic mussels recipe uses an unconventional method: instead of steaming them in a pot on the stovetop, they’re cooked in a roomy roasting pan in a hot oven. This ensures even cooking, as every mussel—big or small—opens after 15 minutes, releasing its juices into the wine broth for an irresistible sauce. “The mussels turned out perfectly and we loved that delicious broth! This was my first time making mussels and the information in your recipe really helped me.” What You’ll Need To Make Steamed Mussels In Garlicky Wine Broth Extra-virgin olive oil: Adds richness to the broth while helping cook the garlic and red pepper flakes. Garlic: Infuses the dish with savory, aromatic flavor that complements the mussels and wine. Red pepper flakes: Adds a hint of heat to balance the richness of the butter and wine. Dry white wine: Provides acidity and a bright, crisp flavor to the broth. Use a dry varietal, like Sauvignon Blanc or Pinot Grigio and select a bottle that’s inexpensive but still good enough to drink. Fresh thyme and bay leaves: These herbs infuse the broth with earthy, aromatic flavors. Mussels: These shellfish soak up the flavorful broth while releasing their own briny essence. Most farm-raised mussels are already scrubbed and debearded, but it’s still a good idea to give them a rinse under cold water. Discard any that remain open after tapping or have cracked shells. To keep mussels fresh, store them in the refrigerator in a bowl covered with a damp paper towel—never in an airtight container, as they need to breathe. If they come in a mesh bag, it’s fine to leave them in that. Butter: Adds richness and gives the broth a silky, luxurious texture. Fresh Parsley: Provides a fresh herb finish that complements the richness of the dish. Crusty bread: Perfect for soaking up the flavorful wine-butter broth. Jump to the printable recipe for precise measurements Extra-virgin olive oil: Adds richness to the broth while helping cook the garlic and red pepper flakes. Garlic: Infuses the dish with savory, aromatic flavor that complements the mussels and wine. Red pepper flakes: Adds a hint of heat to balance the richness of the butter and wine. Dry white wine: Provides acidity and a bright, crisp flavor to the broth. Use a dry varietal, like Sauvignon Blanc or Pinot Grigio and select a bottle that’s inexpensive but still good enough to drink. Fresh thyme and bay leaves: These herbs infuse the broth with earthy, aromatic flavors. Mussels: These shellfish soak up the flavorful broth while releasing their own briny essence. Most farm-raised mussels are already scrubbed and debearded, but it’s still a good idea to give them a rinse under cold water. Discard any that remain open after tapping or have cracked shells. To keep mussels fresh, store them in the refrigerator in a bowl covered with a damp paper towel—never in an airtight container, as they need to breathe. If they come in a mesh bag, it’s fine to leave them in that. Butter: Adds richness and gives the broth a silky, luxurious texture. Fresh Parsley: Provides a fresh herb finish that complements the richness of the dish. Crusty bread: Perfect for soaking up the flavorful wine-butter broth. Jump to the printable recipe for precise measurements Step-by-Step Instructions Most markets sell farm-raised mussels that are already scrubbed and debearded, but it’s still wise to rinse them before cooking. Place them in a colander under cold running water, rubbing away any sand or debris. If you spot any beards (the fibrous tufts mussels use to cling to surfaces), pull them toward the shell’s hinge or trim them with a knife. Mussels should be tightly closed. If one is open, tap it on the counter—if it’s alive, it should close slowly. Discard any mussels that stay open or have cracked shells. Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute. Stir the salt and mussels into the cooking liquid. Cover the pan tightly with aluminum foil and transfer to the oven. Roast until the majority of the mussels have opened, about 15 minutes. Remove the pan from the oven, and place a dishtowel over the handle to remind yourself that it’s hot. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan. Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley. Spoon the mussels and wine broth into bowls and serve with bread. You May Also Like RecipeComments (62)Add Comment Recipe Comments (62) Add Comment Oven-Steamed Mussels with Garlic and White Wine Ingredients 3 tablespoons extra-virgin olive oil 4 large garlic cloves, minced Pinch red pepper flakes 1½ cups dry white wine (see note) 4 sprigs fresh thyme 2 bay leaves Brimming ¼ teaspoon salt 4 pounds mussels, scrubbed and debearded (see note) 5 tablespoons unsalted butter, cut into 5 pieces 3 tablespoons finely chopped fresh Italian parsley Crusty bread, for serving 3 tablespoons extra-virgin olive oil 4 large garlic cloves, minced Pinch red pepper flakes 1½ cups dry white wine (see note) 4 sprigs fresh thyme 2 bay leaves Brimming ¼ teaspoon salt 4 pounds mussels, scrubbed and debearded (see note) 5 tablespoons unsalted butter, cut into 5 pieces 3 tablespoons finely chopped fresh Italian parsley Crusty bread, for serving Instructions Set an oven rack in the lowest position and preheat the oven to 500°F. Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Do not brown. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute. Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven. Roast until the majority of the mussels have opened, about 15 minutes. Remove the pan from the oven, and place a dishtowel over the handle to remind yourself that it's hot. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan. Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley. Spoon the mussels and wine broth into bowls and serve with bread. Note: When a recipe calls for dry white wine, the best options are Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Select a bottle that is inexpensive but still good enough to drink. Note: Most markets sell farm-raised mussels, which are easy to clean — in fact, they are usually already scrubbed and debearded. However, it’s still a good idea to clean them prior to cooking. Simply put them in a colander and run them under cold running water, using your hands or a scrubbing brush to remove any sand or debris. If beards (the little tuft of fibers the mussel uses to connect to rocks or pilings) are present, cut or scrape them off with a paring knife, or use your fingers to pull them sharply down toward the hinged point of the shells. The mussels should be tightly closed. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn’t slowly close, it has died and should be discarded. Discard any mussels with cracked shells as well. Set an oven rack in the lowest position and preheat the oven to 500°F. Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Do not brown. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute. Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven. Roast until the majority of the mussels have opened, about 15 minutes. Remove the pan from the oven, and place a dishtowel over the handle to remind yourself that it's hot. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan. Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley. Spoon the mussels and wine broth into bowls and serve with bread. Note: When a recipe calls for dry white wine, the best options are Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Select a bottle that is inexpensive but still good enough to drink. Note: Most markets sell farm-raised mussels, which are easy to clean — in fact, they are usually already scrubbed and debearded. However, it’s still a good idea to clean them prior to cooking. Simply put them in a colander and run them under cold running water, using your hands or a scrubbing brush to remove any sand or debris. If beards (the little tuft of fibers the mussel uses to connect to rocks or pilings) are present, cut or scrape them off with a paring knife, or use your fingers to pull them sharply down toward the hinged point of the shells. The mussels should be tightly closed. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn’t slowly close, it has died and should be discarded. Discard any mussels with cracked shells as well. Nutrition Information Powered by Per serving (2 servings) Calories: 693 Fat: 35 g Saturated fat: 12 g Carbohydrates: 22 g Sugar: 1 g Fiber: 1 g Protein: 55 g Sodium: 1,351 mg Cholesterol: 165 mg Per serving (2 servings) Calories: 693 Fat: 35 g Saturated fat: 12 g Carbohydrates: 22 g Sugar: 1 g Fiber: 1 g Protein: 55 g Sodium: 1,351 mg Cholesterol: 165 mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: AppetizersFish & SeafoodFrenchItalian Appetizers Fish & Seafood French Italian