Name: Steamed Mussels in White Wine Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 2.75 kg mussels; 2 tbsp olive oil; 3 green onions, chopped; 4 garlic cloves, minced; 1 zest from one lemon; 2 cups white wine; 1 cup chicken stock; 1 cup chopped parsley; ½ tsp salt; ½ tsp pepper

Jump to Recipe Print Recipe Comments

A quick and easy, but still elegant and fancy, recipe for mussels cooked and served in a white wine sauce. This is a perfect recipe for entertaining, but also for a simple weeknight dinner.

Steamed Mussels in White Wine Sauce in a white bowl surrounded by bread.

Growing up in a Greek home, about one third of the year was marked by fasting, or nistea as it is called in Greek. During these times, many Orthodox Christians abstain from eating meat, dairy and eggs. Similar to a vegan diet, but a nistisimo, or lenten diet, does include shellfish and honey.

During these periods of lent, we commonly had fakes (Greek lentil soup), fasolatha (the National bean soup of Greece) and pasta made with a vegetable based sauce, like this one starring eggplant. My parents would also make meals with shellfish, especially when we had company coming as it was seen as fancier, and could satisfy the appetites of all people, those who were fasting and those who were not. Meals like Shrimp and rice or Greek stuffed calamari were common, as were meals that featured mussels. Mussels are generally inexpensive, and so quick to cook that they were a welcome choice. The fact that they are delicious is a bonus!

Why I love this recipe

Preparing mussels is really so simple, and they cook up so quickly that they are a great menu option for busy weeknights.

I also love that mussels give off fancy vibes, but they are actually pretty easy to find (at least where I live), they are inexpensive, and they are versatile – there are so many ways to make them! Do not be intimidated to try making mussels at home!

Mussels are also a food that is appropriate for lent, so during periods of fasting, when milk, dairy and meat are not permitted, shellfish like mussels are, making them a great protein option.

And speaking about protein, did you know that mussels are highly nutritious? According to Seafood Watch, mussels are high in protein, thiamine, vitamin B12, iron and zinc. They are also a sustainable and environmentally sound seafood option, making these

Key ingredients

Mussels When I buy mussels I make sure to check the expiration date. If they are in a mesh bag, I also take a sniff and make sure that they don’t smell off. I also try to ensure that the shells look good. They should be shiny, free of cracks, and the mussels themselves should be closed.

White wine Honestly, I am not particular about the type of wine I use in this recipe, but I am sure not to use a sweet white wine. I think that would be weird. The general rule is to cook with a wine you would be happy to drink.

Chicken stock I use boxed chicken stock for this recipe because it is so much easier, and honestly, the quality is pretty good. I tend to buy stock that does not have salt added, so I can control how much salt I add, if any.

Garlic Fresh garlic makes such a difference in this meal. I like to cut it into small pieces or slivers. It really flavours the sauce.

Greek onions I use both the white and green part of the spring onions. I love the flavour and colour they add to the sauce.

Lemon zest Freshly and finely grated lemon zest gives a burst of flavour to this dish, and I find that it accentuates all the other flavours. Don’t skip this part!

Olive oil Of course, I only use Greek olive oil because it is, in my humble opinion, the best olive oil there is!

Parsley I add plenty of fresh parsley to this dish. Great flavour, texture and colour is added with this fresh herb!

Salt and Pepper Basic seasonings that are so necessary for most recipes 🙂

Ingredients include: Mussels, parsley, white wine sauce, chicken stock, salt and pepper, garlic, green onions, shallots and lemon.

How to make it

Making mussels is really quick and easy. The hardest part (and to be clear, it is not actually that hard) is cleaning the mussels before you cook them.

Preparation

Clean your mussels well in cold water, discarding any which have a broken shell or which are completely open and do not close when you tap them (this signifies that the mussel is dead and should not be eaten). Scrub the shells well with a brush or a clean sponge. De-beard the mussels by pulling on the beard that may be present on the mussels – pull towards the hinged end until you can pull the beard right off.

Soaking the mussels in cold salted water for 15 – 20 minutes before cooking them will help purge them of any sand or grit they may contain. If you do this, be sure to rinse them again in clean water as a final step.

Instructions

Step 1
Heat the olive oil in a large pot and add the garlic, green onions and lemon zest. Saute for about 3 minutes and then add in the chicken stock and white wine and the salt and pepper. Cook for about 5 minutes over medium-high heat.

Sautéing the garlic, the green onions and lemon zest in the olive oil.

Adding the broth and the wine in the saucepot containing the garlic and olive oil and green onions.

Step 2
Add the rinsed and drained mussels to the pot. Cover and allow to cook for 1 minute. Stir well and then re-cover and cook for an additional minute. Add the parsley, stir, cover and cook for 3 – 5 minutes, occasionally shaking the pot. Check on your mussels; when the shells have opened the mussels are ready.

Adding the mussels to the sauce pot with the liquid and veggies.

Adding the parsley on top of the steamed mussels in the sauce pot.

Step 3
Serve the mussels with the sauce. Be sure to put out an empty bowl for the shells.

Recipe substitutions

If you are eating dairy then you can use butter instead of olive oil. You can also use fresh dill in combination with the fresh parsley. Fresh tarragon would also be nice.

Instead of green onions you can use a yellow onion or a shallot

Cooking tips

How to keep your mussels fresh

After purchasing fresh mussels, the key is to keep them fresh until you cook them, which ideally should not be too many days after you purchase them.

Your mussels are alive (yes!) and so they need to breathe. Do not submerge them in water while storing them, and do not put them in an airtight container. They may release a bit of water while they are in the fridge, so set them on a dish or colander. Clean and prepare your mussels right before serving them.

Do not overcook your mussels

Overcooking your mussels can cause them to be tough and chewy. They really only need about 5 – 7 minutes to cook and are fully done and safe to eat when the shells are completely open. No need to cook them any longer than that.

Frequently asked questions

How do I make sure the mussels I purchase are fresh?

There is the visual test, and the smell test! Both will alert you to mussels that are not in peak freshness. Muscles should be closed or only slightly open. Those which are slightly open should close when you tap them. The shells should be shiny and intact. Discard any mussels with cracked or broken shells.

Sniff your mussels. They should smell fresh and briny, like the ocean. Any foul smell, or aroma that just seems off, is a sign that you should pass on those mussels.

How long should mussels be cooked?

Mussels are typically ready 5 to 7 minutes after being added to a hot pot. The trick is to prepare mussels until they are completely open. The opening of the shells indicates that the mussels are cooked and ready to enjoy.

Are mussels safe to eat?

They are, so long as they are handled and cooked appropriately. Purchase them from reputable grocery stores or fishmongers and check them for freshness. Discard any shells which are opened in their uncooked state and any mussels which are broken or cracked. Keep them refrigerated until you are ready to cook them

Still, as with many foods, allergies are possible. If you are new to eating shellfish, start with a small amount to make sure that you do not have a reaction.

Recipe variations

If you want to keep this meal alcohol free, simply substitute the white wine with more chicken stock. You can also replace some of the liquid with clam juice.

If you love the idea of mussels but prefer a red sauce, be sure to check out this recipe for Mussels with red sauce .

How to serve

Mussels are great served over plain pasta. The sauce in these mussels in white wine sauce acts like a coating for the noodles, and honestly, it is all you need.

Another great side to mussels is French fries. You can learn how to make the most amazing homemade fries (or patates tiganites in Greek) with this recipe.

Be sure to also have some amazing bread available for soaking up all the delicious sauce. A bread like this Part whole wheat flour bread with honey would be great!

Storing and reheating

Cooked mussels can be stored in the refrigerator, but I would not keep them for more than a day. Some people say they are fine up until 3 days, and they are probably right, but when it comes to seafood I think better safe than sorry!

I reheat mussels in a pot. I add in the sauce, the mussels and heat over medium heat until everything is nice and warm.

Do not freeze uncooked mussels. You can freeze cooked mussels (remove them from the shell) but the texture will be altered if you do. Still good in soups that way however, like in a nice seafood chowder!

If you love seafood, and enjoyed this recipe, I think you will also like these delicious and easy meals:

Garides youvetsi, Greek shrimp with orzo

A simple and quick Greek meal of perfectly seasoned shrimp served with orzo cooked in a flavourful tomato sauce. This meal is pure comfort food. Growing up Greek it was not uncommon for us to have shrimp. Shellfish, including shrimp are common in Greek cooking, particularly because they are considered lenten foods, and are therefore…

Steamed mussels with red sauce (Μύδια με κόκκινη σάλτσα)

Learn how to make easy and delicious mussels served in a fragrant tomato and wine broth. In Greek we call this Midia me kokkini saltsa. The mussels are steamed and the sauce is flavoured with aromatics and herbs and finished with fresh parsley. Serve over pasta, rice, or with plenty of fresh bread. Some ingredients give…

Calamari and rice (Καλαμάρι με ρύζι)

A one skillet meal which is so easy and flavourful that you’ll find yourself making it over and over again. Any meal that can come together in one pot, one pan or one baking tray is a winner in our books. When that meal happens to be delicious, and also requires little to no culinary…