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Steamed mussels are the absolute easiest way to make them! It takes little to no time to steam them in a flavorful wine and garlic sauce, then add the fresh parsley on top and you have the star of a festive holiday table. It is so easy to make steamed mussels at home.
This was the first time I’ve made mussels. It was actually quite easy to do. It’s almost the same as prepping baked clams, except without the shucking part. Just like clams, you need to let the mussels sit in water so they can spit out the sand and extra salt they have in their shells. Instead of shucking them, (which just means forcing the shells open), you just scrub the outside of the shells and cook them just like that. As the mussels steam, the broth gets trapped inside the shells, so it’s just extra flavor all around. It’s divine, plus the leftover broth is fantastic for soaking up with a good loaf of bread or for tossing in pasta.
How to make Steamed Mussels with Parsley & Garlic
Mussels are usually found in restaurants and most people order it as a treat. Understandably so, it’s actually easy to make right at home, plus it costs less. Some home cooks might be afraid to deal with mussels in their household (sorry Mom, I’m calling you out! No shame), but you really shouldn’t be! It’s simple to prepare them.
- Mussels
- Extra Virgin Olive Oil
- Garlic
- Parsley
- Red Pepper Flakes
- White Wine
Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat, and increase heat to high. Add the wine or water, and put on the lid. After 2 minutes, give the mussels a stir, then replace the lid and continue cooking until all mussels have opened, 6 to 8 minutes. Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls.
Tips & FAQs
- Storage: Store in the fridge for 2 days. They can be frozen and used for soups.
- Serve with: Pasta, fries, or rice. Serve on its own with an arugula salad and lemon wedges, or crusty bread to get the sauce.
- Tips for buying mussels:
- Mussels should smell like the ocean, not fishy or foul. Trash mussels that remain open after a light tap on the shell with a fingernail. They should slowly close up. That means they’re dead or dying. Discard cracked mussels.
- Always buy about 1/4 lb over what the recipe calls for, in case some are no good. It’s recommended that you make the mussels the day you buy them, but they can last 2-3 days in the fridge; take them out of the ice bag, and wrap them in a damp cloth to prevent them from drying out until ready to use. Do not store in water.
- How to clean mussels:
- Fill a bowl with cold, fresh water. Do not add salt. Let the mussels sit in the water for 20 minutes to allow them to spit out any excess salt and sand. If any of them float, they’re dead. Discard those.
- Remove the beards, which are fibers that emerge from the shell. Hold the mussel in one hand. Pull the beard away with the other hand with a dry towel. It might be tricky to remove, but it’ll come off. Use a firm brush to remove extra sand and any barnacles. If, after steaming, any of the mussels have not opened, discard them.
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Steamed Mussels with Garlic and Parsley
Ingredients
- 4 lb fresh mussels, beards removed and scrubbed clean
- 5 garlic cloves, minced
- ½ cup dry white wine
- 1 cup fresh parsley, chopped
- 2 tbsp evoo
- Pinch crushed red pepper flakes
Instructions
- Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning.
- Add the mussels, gently stir to coat, and increase heat to high.
- Add the wine and cover the pot with the lid. After 2 minutes, give the mussels a gentle stir, then replace the lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls.
Notes
Serve with: Pasta, fries, or rice. Serve on its own with an arugula salad and lemon wedges, or crusty bread to get the sauce.
Storage: Store in the fridge for 2 days. They can be frozen and used for soups.
Tips for buying mussels:
- Mussels should smell like the ocean, not fishy or foul. Trash mussels that remain open after a light tap on the shell with a fingernail. They should slowly close up. That means they’re dead or dying. Discard cracked mussels.
- Always buy about 1/4 lb over what the recipe calls for, in case some are no good. It’s recommended that you make the mussels the day you buy them, but they can last 2-3 days in the fridge; take them out of the ice bag, and wrap them in a damp cloth to prevent them from drying out until ready to use. Do not store in water.
How to clean mussels:
- Fill a bowl with cold, fresh water. Do not add salt. Let the mussels sit in the water for 20 minutes to allow them to spit out any excess salt and sand. If any of them float, they’re dead. Discard those.
- Remove the beards, which are fibers that emerge from the shell. Hold the mussel in one hand. Pull the beard away with the other hand with a dry towel. It might be tricky to remove, but it’ll come off. Use a firm brush to remove extra sand and any barnacles. If, after steaming, any of the mussels have not opened, discard them.
Nutrition Facts
Calories
107.43Fat (grams)
4.11 gSat. Fat (grams)
0.66 gCarbs (grams)
4.2 gFiber (grams)
0.21 gSugar (grams)
0.24 gProtein (grams)
9.44 gSodium (milligrams)
224.91 mgCholesterol (grams)
21.59 mgThe nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.
Miss Raven's Kitchen 
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