Mussels Simmered in White Wine

Be sure to discard any mussels that haven’t opened after cooking. Serve with crusty bread for dipping into the wine and cream mixture.

Serves: 3Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 3


  • 30 fresh mussels
  • 1 Tbsp. olive oil
  • 1 clove garlic, finely chopped
  • 2 shallots, chopped
  • 2 tsp. dried parsley
  • 1 tsp. dried thyme
  • 1 tomato, chopped
  • 1⁄4 tsp. red pepper flakes
  • 1 cup dry white wine
  • 1⁄3 cup light cream


  • Scrub mussel shells and debeard (don’t remove the shells).
  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and shallots. Sprinkle the parsley and thyme over the shallots. Sauté for 2 to 3 minutes, until the shallots turn golden. Add the tomato and cook for a minute. Stir in the red pepper flakes.Add the wine and bring to a boil. Add the mussels. Cook, covered, on high heat until the mussels start to open (4 to 6 minutes). Using a slotted spoon, remove the mussels as soon as they open. Add the cream to the pan. Bring to a boil. Stir to mix everything together and serve over the mussels.
  • Transfer mussels and creamy broth to a large bowl or individual serving bowls.