Steamed Mussels II

Steamed Mussels II


"Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth."


25 m servings 158 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 158 kcal
  • 8%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 5.4g
  • 2%
  • Protein:
  • 10.7 g
  • 21%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
  2. Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
  3. Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
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  1. 63 Ratings


I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose a...

This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some oc...

This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussel...

This is a wonderful, simple recipe. I probably used a little extra butter and shallots, and I added garlic (do it!) and a pinch of cayenne pepper. I also tossed in a pinch of kosher salt to help...

Very nice, used a little more shallots than what the recipe said. Served over linguine. Husband loved it! Thanks

This is pretty good, and SUPER simple. I haven't spent a lot of time cooking mussels, and I knew I wanted butter and white wine. This was perfect. I took the advice of another reviewer and added...

Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals.

These mussels were great and so simple. I substituted cilantro for the parsely. It was amazing! I also added some cream to thicken it up a bit. I will be making this one again!

Quick and easy. I made this last night as an appetizer for my husband's Valentine meal. I couldn't eat any because of a seafood allergy but the smell was divine. He loved them!