White Wine Butter Mussels

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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.

Mussels in large white bowl with two slices of fried baguette. Fresh parsley sprinkled over the top.

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.

List of ingredients needed for white wine butter mussels. Ingredients in image include mussels, garlic, white wine, olive oil, lemons, shallots, butter and parsley.
  • 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.

Recipe Variations & Modifications

  • 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

Shallot and garlic frying in pan with olive oil.
  1. Bring the olive oil to heat and fry the shallots and garlic for five minutes or until fragrant and translucent.
Butter and white wine in pan with shallots and garlic.
  1. Add the white wine and butter and stir through until the sauce has slightly thickened.
Steamed mussels in blue pot with lid to the side.
  1.  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. 
Mussels in large white bowl with sprinkled parsley.
  1. Take the mussels off the heat and sprinkle with fresh parsley and a squeeze of lemon juice.

Recipe FAQ's

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.

How do I buy and store 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.

How Do I prepare Mussels?

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.

Can I make the white wine butter sauce alcohol free?

Yes! Swap the white wine for chicken or seafood broth.

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.

Mussels in large white bowl with two slices of fried baguette. Fresh parsley sprinkled over the top.

Seafood recipes you will love

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5 from 3 votes

White Wine Butter Mussels

With a rich butter and white wine base, this is a traditional Belgium way to cook mussels.
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 4

Ingredients 

  • 2.2 lbs live mussels
  • 1 tablespoon olive oil, + extra for drizzling bread
  • 2 shallots, finely diced
  • 4 garlic cloves, crushed
  • 3 tablespoon butter, unsalted
  • ยฝ cup white wine
  • 1 tablespoon fresh parsley, finely chopped
  • Squeeze of fresh lemon
  • 1 baguette, sliced

Instructions 

  • Prep mussels: 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.
  • Fry aromatics: In a deep dish pan on a low heat, bring the 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. 
  • Make sauce: 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. 
  • Steam mussels: On a medium heat in the same pan, add the mussels and stir them through the sauce. Pop the lid on and leave the mussels to steam for 5 - 7 minutes or until all of the shells have opened. Shake the pot to encourage the mussels to open.
  • Fry baguette: 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. 
  • Serve: 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!

Video

Notes

  • How to choose mussels: Mussels should smell like the ocean, not foul or “fishy.” Shells should be intact with no cracked. Discard any mussels that remain open after a light tap with a fingernail — mussels that are open prior to cooking are either dead or dying. 
  • Alcohol free: For an alcohol free option, replace the white wine with chicken or seafood stock. 
  • Shallots: Shallots can be replaced with brown onions.

Nutrition

Calories: 288kcalCarbohydrates: 33gProtein: 7gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 459mgPotassium: 151mgFiber: 2gSugar: 4gVitamin A: 347IUVitamin C: 3mgCalcium: 81mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 3 votes

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8 Comments

  1. Joel says:

    5 stars
    I loved this recipe so much! Who knew mussels could be so delicious. Keep up the great work.

    1. Daen Lia says:

      Thank you for leaving such lovely feedback!

  2. Annie says:

    5 stars
    What a wonderful recipe! The whole family loved this one.

    1. Daen Lia says:

      I am so glad you liked it! Thanks for letting us know.

  3. Cristina says:

    can you use frozen mussels?

    1. daenskitchen says:

      I would say so! Just defrost them before cooking.

  4. Francisco says:

    5 stars
    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!

    1. daenskitchen says:

      Thank you so much for letting me know! I will update that reference ๐Ÿ™‚