Mussels are secretly the fastest fancy dinner on earth. Ten minutes from pan to bowl. No fuss. No fishy business. Just sweet, tender mussels in a ridiculously good garlic butter wine broth.
Grab a baguette. You’ll want to drink the sauce.
Serves 2 as a main, 4 as an appetizer.
Step-by-Step Instructions
Clean Mussels
Scrub mussels under cold water. Pull off any “beards” (stringy bits).
Discard any with cracked shells or ones that stay open when tapped.
Make Garlic Butter
Melt butter in a large pot over medium heat. Add garlic and cook 1 minute until fragrant.
Pour in white wine. Simmer 2 minutes.
Steam Mussels
Add mussels to pot. Cover and cook 5-7 minutes until all shells open.
Discard any that stay closed.
Finish & Serve
Stir in parsley and lemon juice. Season with pepper.
Pour into a big bowl. Serve with crusty bread. Dip. Swoon.
Summary
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Yield: 2 main or 4 appetizer servings
Difficulty: Easy (mussels cook themselves)
Storage Notes
How to Store:
- Best fresh. Mussels are a same-day affair.
- Leftovers: Remove meat from shells. Store in broth up to 2 days.
- Reheat: Gently in a covered pot over low heat. Don’t overcook or they get rubbery.
