White Wine Butter Mussels

Your dinner guests will be delighted when you serve up a generous bowl of these white wine butter mussels. Simmered in a rich, creamy sauce infused with lemon juice and fresh parsley, this dish captures the essence of a classic Belgian recipe. For the full traditional experience, serve them with crispy, golden fries (frites) on the side, just like they do in Belgium!

Love shellfish recipes? I highly recommend trying these irresistibly delicious mussels in chilli and tomato sauce and this buttered lobster pasta with cherry tomatoes.

Introduction

If you're looking to bring a taste of Belgium to your table, this White Wine Butter Mussels recipe is a must-try. Known as moules-frites, mussels served with crispy fries are a beloved staple of Belgian cuisine. In this dish, plump, tender mussels are gently steamed in a luscious sauce made with white wine, butter and garlic, then brightened with a touch of lemon juice and fresh parsley. Just like my garlic butter clams, mussels are incredibly quick and easy to steam.

The result is a dish that’s both elegant and comforting, perfect for a cozy dinner or an impressive meal for guests. 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 or crunchy and golden triple cooked chips would also make the perfect addition to this meal!

Ingredients For White Wine Butter Mussels

With just a handful of simple ingredients—fresh mussels, white wine, butter, garlic, lemon, and parsley—you can create a beautifully vibrant and flavorful dish that feels effortlessly indulgent.

• 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.
• Butter: I prefer to use unsalted butter as the mussels can be quite salty!
• Shallot: You can also use a small red onion, though it will add a sharper flavor.
• White wine: For the best flavor, choose a light, crisp white wine such as Sauvignon Blanc, Pinot Grigio, or a dry Chardonnay.

See recipe card for full information on ingredients and quantities.

• Add heat – Stir in chili flakes or fresh chili for a spicy kick.
• Swap the wine – Replace white wine with chicken or seafood broth to keep this alcohol free.
• Change the onions – Brown onions can be used instead of shallots for a stronger flavor.
• Make it creamy: Add a dollop of cream for a richer and creamier sauce.

How to make White Wine Butter Mussels

1. Bring the olive oil to heat and fry the shallots and garlic for five minutes or until fragrant and translucent.

2. Add the white wine and butter and stir through until the sauce has slightly thickened.

3.  Add the mussels to the pan 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. 

4. Take the mussels off the heat and sprinkle with fresh parsley and a squeeze of lemon juice.

Serve

For the perfect meal, serve these white wine butter mussels the traditional Belgian way—with crispy, golden fries (frites) for a true moules-frites experience. A warm, crusty baguette or crispy and fluffy focaccia is also a great choice for soaking up the flavorful broth. For a lighter option, pair the dish with a simple green salad dressed in a zesty vinaigrette to add a fresh contrast. To complete the meal, enjoy with a glass of the same light, crisp white wine used in the sauce for a perfectly balanced pairing.

sTORE

Mussels are best enjoyed fresh, but if you need to store them before cooking, keep them in the fridge in a bowl covered with a damp cloth—never in a sealed container, as they need to breathe. Avoid submerging them in water, as this can kill them. If you have leftovers, remove the mussels from their shells and store them in an airtight container with some of the broth for up to a day in the fridge. Reheat gently on the stove to avoid overcooking, but for the best texture and flavor, it's always ideal to enjoy them fresh.