Classic Steamed Mussels

Total Time:
15 min
5 min
Inactive Prep:
10 min


  • 2 tablespoons olive oil
  • 1 tablespoon chopped onion
  • 1 teaspoon minced garlic
  • 1/2 cup dry white wine, such as chardonnay
  • 1 pound mussels, debearded and scrubbed
  • 1 tablespoon butter
  • Kosher salt
  • 1 tablespoon chopped fresh parsley


Heat a Dutch oven or other large pot over medium heat; add the oil. Cook the onions and garlic until translucent and tender, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot; add the mussels. Steam the mussels, covered, over high heat, about 2 minutes. Stir in the butter and sprinkle with salt. Cover and cook until the mussels open, about 2 minutes. Sprinkle with the parsley.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.