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Mussels Steamed in White Wine and Garlic
A shared bowl of steamed mussels with white wine and garlic makes a great start to a hearty meal with friends or family. Light, flavorful, and ready in under 30 minutes, this Italian-inspired version is a family favorite. The broth is built on sautéed onion and garlic, white wine, and diced tomato, then finished with parsley and soft, fresh breadcrumbs. The breadcrumbs help the broth cling to the mussels, ensuring savory flavor in every bite.
This dish has a regular place on our Feast of the Seven Fishes Christmas Eve menu, but it’s just as welcome any time of year. For a light dinner, simply increase the quantity and serve the mussels as a main course, paired with a simple salad, plenty of crusty bread, and a glass of white wine.
Ingredient Notes and Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
MUSSELS: Always buy live mussels. They should be tightly closed (or close when tapped), smell briny, not fishy, and have clean, uncracked shells. Ask your fishmonger for freshly harvested mussels and store them on a bed of ice in the fridge. Mussels are extremely perishable. Ideally you’ll use them the same day, but they’ll hold for 24 hours if kept very cold and well-ventilated.
WHITE WINE: Choose a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio or Soave. It adds depth to the broth without overpowering the mussels.
FRESH BREADCRUMBS: We use soft, homemade breadcrumbs to lightly thicken the broth so it clings to the mussels and bread. Avoid dry or toasted crumbs for this step.
Prep Overview
How to Make Steamed Mussels
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Clean the mussels according to the tips below.
Sauté the onion in a large soup pot until soft and translucent, then add minced garlic and a pinch of crushed red pepper. Cook just until fragrant, stir in the wine and tomatoes, then turn up the heat and bring the mixture to a boil.
Carefully add the mussels to the pot and cover. Mussels cook in 3 to 5 minutes, so stay attentive and begin checking after 3 minutes. Use tongs to transfer mussels that have opened to a serving bowl.
With the mussels out of the pot, combine the breadcrumbs and parsley with the simmering broth, then spoon it over the mussels. Serve immediately with plenty of toasted bread for dipping.
How to Clean Mussels
Go through your mussels and set aside any with cracked or open shells. Check to see if they’re alive by tapping them on the counter a couple of times. If the shell doesn’t close or move, that mussel may be dead and unsafe to eat.
Once you’ve gotten rid of anything questionable, give the rest of your mussels a quick scrub with a soft brush and trim away their “beards” (the fibrous threads sticking out of the shells) using kitchen shears.
More Italian-Inspired Starters
If you’re looking for more Italian-style appetizers to round out a special menu, here are a few of our favorites. Fried ravioli make a delicious starter that’s sure to please even the fussiest eater. For something lighter, prosciutto-wrapped melon is a classic no-cook option that combines salty and sweet in every bite.
For more seafood options, our Clams Casino recipe features sweet littleneck clams topped with sautéed peppers, shallots, and a touch of bacon and, Scungilli Salad brings bold flavor with sliced conch, celery, and a garlicky red wine vinaigrette.
Steamed Mussels Italian-Style
Ingredients
- 3 lbs mussels
- 1/4 cup extra virgin olive oil
- 1 cup chopped onion
- 4 cloves garlic, minced
- Pinch crushed red pepper flakes
- 2/3 cup diced tomatoes, (see notes)
- 1/3 cup dry white wine
- 3 tablespoons fresh breadcrumbs
- 3 tablespoons chopped fresh parsley
Instructions
- Scrub the mussel shells under cool running water to remove any grit. Trim the beard (the fibrous threads near the hinge) using kitchen shears or by pulling gently. Discard any mussels with cracked shells or that won’t close when tapped.
- Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for 3 to 4 minutes, until soft and translucent. Stir in the garlic and cook for 1 minute more, just until fragrant. Add the crushed red pepper, wine, and diced tomatoes.
- Increase the heat and bring the broth to a boil. Add the mussels, cover immediately, and steam for about 3 minutes, shaking the pot occasionally to redistribute them.
- Uncover and check if most of the mussels have opened. If not, cover and steam for 1 more minute. Discard any mussels that remain closed after cooking.
- Once the mussels have opened, quickly transfer them to a serving bowl. Stir the breadcrumbs into the simmering pan juices, then add the parsley. Spoon the mixture over the mussels and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It was delicious and so easy to prepare.