This post may contain affiliate links. Please read my privacy policy.
This easy mussel pot recipe is fast, flavorful, and perfect for seafood lovers. Mussels are steamed in a garlicky white wine broth with lemon and parsley, then served straight from the pot with crispy toasted garlic bread for dipping.
Mussel Pot Recipe With White Wine
Bonjour! I once traveled all the way to the south of France just to eat Moules à la Marinière, the classic French (or Belgian) mussels cooked in white wine with onions and parsley. Sure, I can get mussels in California, but eating them in a little Mediterranean coastal town made them taste even better. The flavors were more vibrant, the broth more fragrant. Maybe it was the setting, maybe it was the wine. Either way, it was unforgettable.
This mussel pot recipe brings that experience home using easy-to-find ingredients and bold, briny flavors. It’s my take on easy moules marinieres at home, with mussels gently steamed in a garlicky white wine broth with onions, lemon, and parsley. Simple, comforting, and so satisfying. If you’ve never cooked mussels before, don’t worry. I’ll show you how to prep and clean them, how to tell when they’re perfectly cooked, and how to serve them with crusty garlic bread to soak up every last bit of broth.
How To Buy And Store Mussels
When buying mussels, look for ones that are alive and tightly closed. If a mussel is slightly open, give it a gentle tap. If it closes, it’s still good. If it stays open, it’s best to toss it. The shells should be clean, moist, and uncracked, with a fresh, ocean-like smell. If they smell overly fishy or off in any way, it’s better to skip them.
Once you get your mussels home, take them out of the bag and transfer them to a bowl. Cover them with a damp paper towel or cloth (never submerge in water) and store them in the fridge. They need to breathe, so avoid sealing them in an airtight container. Mussels are best cooked the same day you buy them. But if needed, you can store them for up to 1–2 days this way.
How To Clean Mussels
Mussels are a type of shellfish with two hinged shells, and they often grow in clusters on rocks, piers, and docks. Because of this, they sometimes come with a stringy bit known as a “beard”, which helps them cling to solid surfaces in the water.
Before cooking, it’s important to clean mussels properly to remove any grit, debris, or leftover seaweed. Here’s how to do it:
- Soak the mussels briefly in a large bowl or pot of cold water to help loosen any sand or dirt.
- Scrub each shell using a soft sponge or clean kitchen towel to remove any grime on the outside.
- Remove the beard by gripping it between your fingers and pulling it firmly toward the hinge of the shell. Some may need a bit of pressure to detach completely.
- Rinse the cleaned mussels under cold running water.
- Drain well in a colander, and they’re ready to cook.
Make sure to toss out any mussels with broken shells or ones that don’t close when tapped. A little prep goes a long way. Clean mussels cook faster and taste better.
Ingredients
- Mussels
- Garlic
- White wine – Go for a dry white wine like Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay.
Check out the recipe card below for all the details.
Pro Tip #1: Why White Wine Is A Must
Dry white wine gives the broth that classic moules marinieres flavor. It adds acidity and depth, and helps the mussels steam open while soaking up all that briny goodness. If you don’t cook with wine, low-sodium seafood stock with a squeeze of lemon is your best bet.
Pro Tip #2: Don’t Skip The Parsley
Fresh parsley adds color and a clean, herbaceous note that keeps the broth from feeling too heavy. It’s simple but makes a big difference.
Pro Tip #3: Butter for That French Touch
A little melted butter gives the broth a silky finish and rounds out the sharpness of the wine and citrus. It’s that classic French touch that makes this feel indulgent.
Pro Tip #4: Bread Is Half The Experience
Crusty French bread is non-negotiable. Toasted with olive oil and garlic, it’s perfect for soaking up every last bit of that broth. Honestly, it might be the best part.
How To Make Mussel Pot
Start by melting the butter in a small pot over medium heat. Once it’s melted and bubbling, toss in the garlic, onions, lemon, and chopped parsley. Let everything sizzle for a minute or two until it smells amazing.
Pro Tip: Sauteing the garlic and onions in butter builds a savory base that makes the broth rich and aromatic, just like what you’d get at a seafood bistro in France.
Now add the mussels, pour in the white wine, and season with a bit of salt and pepper. Cover the pot and turn the heat up to high. Let it cook for about five minutes, giving the pot a gentle shake now and then. The mussels will steam open and soak up all that garlicky, herby broth.
While that’s going, slice up some bread. Not too thick, not too thin. Rub each slice with a clove of garlic, drizzle with olive oil, and toast them in a pan or under the broiler until golden on both sides.
When the mussels are done, serve them right in the pot. Set out the toasted bread for dipping and just dig in. No fancy plating needed. Just good food and plenty of broth-soaked bites.
Pro Tip: Mussels are done when they open up wide. If some stay closed after cooking, don’t force them. They didn’t make it and should be tossed.
Frequently Asked Questions
Fresh is best, and I wouldn’t recommend using frozen mussels if you can avoid it. But if that’s all you have, they can work in a pinch. Just make sure they’re fully thawed and already cooked. Skip the steaming step and gently warm them in the broth to avoid overcooking.
Mussels are best enjoyed fresh, right after cooking. They don’t reheat well and can turn rubbery.
Yes. Saute the garlic and onions first, then add the mussels, wine, and seasonings. Cook on High Pressure for just 1 minute, then quick release. Mussels release their own liquid as they steam, so you only need a little broth to build flavor. Discard any that stay closed after cooking.
If you have leftovers, remove the mussels from the shells and store them in the broth in an airtight container in the fridge. Eat within 1 day. You can toss them with pasta or warm them gently in the broth over low heat.
Don’t toss it. It’s full of flavor. You can dip more bread into it, pour it over rice, or save it as a base for seafood pasta or risotto the next day.
This recipe is only 148 calories per serving.
What To Serve With This Recipe
For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Seafood Recipes You Might Like
Mussel Pot
Ingredients
- 1 tablespoon unsalted butter, melted
- 2 cloves garlic, finely chopped
- 1 small onion, finely chopped
- 1 lemon, quartered and cut into small pieces
- 1 stalk parsley, use only the leaves-finely chopped
- 1 lb mussels, scrubbed clean
- 1 cup dry white wine
- salt , to taste
- 1 dash black pepper
To serve:
- French bread, sliced
- 2 cloves garlic, finely chopped
- olive oil
Instructions
- In a small pot, add the melted butter, followed by the garlic, onions, lemon, and chopped parsley leaves.
- Add the mussels, wine, and salt and pepper. Cover the pot and cook over high heat for about five minutes, shaking the pan intermittently until the mussels open.
- Slice the bread to medium thickness and rub garlic over each slice. Drizzle with olive oil and lightly toast on both sides.
- Serve the mussels directly in the pot, with the bread on the side.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. This recipe is so simple and so delicious. But it does have an error in it. It says 4 servings, but the two of us can eat the whole thing! (-:
It’s good served with caprese skewers on the side.
Hi Sonnie, thanks for trying my recipe and for the 5 stars! It’s about right for 2 people as a main course, or 4 if you’re serving it as an appetizer or light starter.
Used this to make mussels for the first time. Loved them!
Awesome!