Your dinner guests will always be impressed when you place a big bowl of these white wine butter mussels on the dinner table. With a rich and creamy sauce that is finished with lemon juice and fresh parsley, this mussels recipe is a very Belgium way to cook mussels.
White wine butter mussels
For me, cooking mussels is not only about their sweet and salty taste but also about their sound. I love listening to their shells clattering on the sides of my metal sink as I wash them clean or my pan rattling side to side as they cook while their shells pop open and release their salty brine into my sauce.
There is a certain intimidation that is associated with cooking mussels however, they are one of the easiest proteins you can cook with that require very little of your attention. Steamed mussels is a particularly easy way to cook mussels! This recipe is my take on a very traditional Belgium recipe, moules-frites that translates to mussels and fries. Unlike the French or Belgiums who serve their mussels with french fries, I serve my mussels with olive oil fried baguette. However, my garlic butter fries would also make the perfect addition to this meal!
What are Mussels?
Mussels are a type of marine bivalve mollusk that are not only delicious but also packed with nutrients. These shellfish are easily recognizable by their dark blue or black shells, typically measuring 2-3 inches in length. Mussels are a fantastic source of protein, low in fat, and rich in omega-3 fatty acids, making them a favorite among health-conscious foodies. Their mild flavor and soft, tender texture make them incredibly versatile, perfect for a variety of recipes from simple steamed mussels to more elaborate dishes.
Buying and Storing Mussels
When it comes to buying mussels, freshness is key. Look for mussels that are tightly closed or snap shut when tapped—this indicates they are alive and fresh. Avoid any mussels with open or broken shells. Once you’ve selected your fresh mussels, store them in a cool, dry place, covered with a damp cloth to keep them moist. Fresh mussels can be kept in the refrigerator for up to 2 days. If fresh mussels aren’t available, frozen mussels are a great alternative. Just make sure to thaw them properly before cooking to ensure the best texture and flavor.
Preparing Mussels for Cooking
Before you start cooking mussels, it’s essential to clean and prepare them properly. Begin by rinsing the mussels under cold water to remove any dirt or debris. Next, remove the beards—those fibrous threads sticking out of the shells—by pulling them towards the hinge-end of the mussel. Discard any mussels with broken or open shells, as these are not safe to eat. If you’re using frozen mussels, thaw them first and then follow the same cleaning steps. Proper preparation ensures your mussels are ready to shine in any dish.
Cooking with steamed mussels
You can either buy them ready to go or you will need to clean them yourself but don’t let this scare you off! All you need is a scourer, water and a little bit of time. Rinse the mussels under running cold water and scrub the barnacles off their shell. There will be little tufts of hair poking out of the mussel shell that is called a beard. Clasp the beard between your index finger and thumb and pull in an upward motion until it releases from the shell. Depending on how many mussels you are cooking, cleaning them can be a little time consuming but absolutely no skill is required!
Steaming Mussels with White Wine and Aromatics
Steaming mussels with white wine and aromatics is a classic method that truly brings out their natural flavors. To start, combine your cleaned mussels with white wine, garlic, unsalted butter and shallots in a large pot. Cover the pot with a lid and steam the mussels over medium heat for 7 – 10 minutes. If the shells open earlier, remove from the heat. To finish off, add parsley for freshness throughout. The white wine and aromatics infuse the mussels with a delightful flavor, creating a broth that’s perfect for dipping crusty bread. This simple yet elegant cooking method is sure to impress.
Serving and Dipping
Steamed mussels are best enjoyed immediately, garnished with fresh herbs and a squeeze of lemon juice. Serve them with crusty bread to soak up the flavorful broth—there’s nothing quite like dipping bread into that rich, aromatic liquid. For a heartier meal, consider serving the mussels over a bed of pasta or with french fries. To add an extra kick, sprinkle some red pepper flakes over the mussels before serving. Whether you’re enjoying them as a light appetizer or a main course, these steamed mussels are sure to delight your taste buds.
Frequently Asked Questions about lemon juice
How do you store live mussels?
Most of the time when you buy mussels from the store they will be live. Store them is to place them into a large bowl and cover them with a damp paper towel. Make sure you keep them in the fridge!
Do I need to toss away any mussels that refuse to open?
There is no need to! But if you are worried, toss them to the side.
How long can I store mussels for?
I recommend to only keep them in the fridge for 1 day when uncooked. They can stay in the fridge for up to 2 days in an airtight container when cooked.
White Wine Butter Mussels
Ingredients
- 1 - 2 kg live mussels
- 1 tbsp olive oil + extra for drizzling bread
- 2 shallots finely diced
- 4 garlic cloves crushed
- 50 g butter unsalted
- 1/2 cup white wine
- fresh parsley finely chopped
- Squeeze of fresh lemon
- 1 baguette sliced
Instructions
- Begin by de-bearding and cleaning the mussels. To de-beard the mussels, pull their beard in an upward motion until you can pull it out of the shell. Clean their shells under running water and scrub them until all their barnacles have been removed.
- In a deep dish pan on a low heat, bring your olive oil to heat and fry the shallots and garlic for five minutes or until fragrant and translucent. Stir occasionally to avoid the garlic from burning.
- Bring the heat to medium and add the white wine. Cook for 3 minutes or until the white wine has reduced by half.
- Turn the heat to low and add the butter to the pan. Stir the butter through the sauce until it has completely melted.
- On a medium heat in the same pan, add your mussels and stir them through the sauce. Pop the lid on and leave the mussels to steam for 10 minutes or until all of the shells have opened.
- While the mussels steam, slice the baguette and drizzle with olive oil. Add the baguette to a fry pan and fry on a low heat for several minutes on each side or until golden and crispy.
- Take your mussels off the heat and sprinkle with fresh parsley and a squeeze of lemon juice. Serve immediately with the fried bread and enjoy!
Hi there. First at all Congrats!
This is a great version i’ve found on insta.
For your info:
‘moules & frites’ is not a French recipe, but their neighbor Belgium. Same thing happens with the ‘french-fries’ they are not French from France, but Belgium as well.
Anyway, when it comes to food, never mind !
keep going!
Thank you so much for letting me know! I will update that reference 🙂
can you use frozen mussels?
I would say so! Just defrost them before cooking.