Steamed Mussels with White Wine

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Steamed Mussels with White Wine, Garlic, and Herbs is the ultimate French bistro dinner at home, ready in 30 minutes, with the crispiest homemade frites.

Prep Time25

Cook Time25

Total Time50

Course: Main Course

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

2 tablespoons butter
2 tablespoon olive oil
4 cloves fresh garlic finely chopped
2 shallots finely chopped
1 teaspoon red pepper flakes
1.5 cups dry white wine
4 pounds fresh mussels scrubbed, debearded, and rinsed
3 tablespoons fresh chives finely chopped
2 tablespoons fresh parsley finely chopped
2 lemons
Kosher salt and freshly cracked black pepper to taste

Instructions

In a large wide pot or deep skillet with a lid, melt the butter with the olive oil over medium heat.
Add the garlic, shallots, and red pepper flakes. Cook for 2 to 3 minutes, stirring frequently, until fragrant and softened. Be careful not to let the garlic burn.
Pour in the white wine and increase the heat to medium-high. Bring to a simmer and let it cook for about 1 minute.
Add the cleaned mussels and cover the pot with the lid. Cook for 5 to 6 minutes, shaking the pot once or twice, until all the mussels have opened. Discard any that remain closed.
Stir in the chives, parsley, and lemon juice. Taste the broth and season with salt and pepper as needed.
Serve the Steamed Mussels immediately in large bowls with the frites alongside, extra lemon wedges for squeezing, and plenty of grilled or toasted baguette or frites for soaking up every last drop of that broth.

Notes

Buy your mussels the day you plan to cook them. Fresh mussels are best cooked as soon as possible. When you get them home, store them in a bowl covered with a damp towel in the fridge until you are ready to go. Do not store them in a sealed bag or submerged in water.

Scrub and debeard before you start anything else. Use a stiff brush to scrub the shells under cold running water, and pull the little fibrous "beard" toward the narrow end of the shell to remove it. Discard any mussels with cracked shells or any that are open and do not close when you tap them.

Do not walk away from the pot. Mussels cook fast, usually 5 to 6 minutes. As soon as they are open, they are done. Overcooked mussels are rubbery and sad. Keep an eye on them and pull them off the heat the moment they open up.

Discard any mussels that do not open. This is the rule, full stop. If a mussel stays stubbornly shut after cooking, it goes in the trash.

Use a wine you would actually drink. The white wine is a major flavor component in this broth, so do not cook with something you would not pour into a glass. A dry Sauvignon Blanc or Pinot Grigio is perfect here.

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