Steamed Mussels

It is very important that the mussels are well scrubbed and debearded. Ask your fishmonger to do it for you.

Serves: 4Hands-on: 10 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1 shallot
  • 1 Tbsp. olive oil
  • 2 lbs. mussels, scrubbed and debearded
  • ½ cup white wine
  • 2 Tbsp. chopped parsley


  • Mince the shallot and sauté it in the olive oil over medium-high heat in a large pot.
  • Add the mussels all at once, then the wine, and cover with a lid.
  • Turn the heat to high and let the mussels steam for 10 minutes.
  • Remove the pot from the heat and discard any unopened mussels.
  • Transfer the mussels to four soup plates and strain the liquid. Pour the strained liquid into the bowls and sprinkle the parsley over the mussels. Serve hot.