Steamed Mussels in Garlic Butter Sauce
There’s nothing quite like the simple elegance of mussels gently steamed in a rich garlic butter sauce. This dish is not only quick to prepare but also bursts with the kind of flavor that makes you feel like you’re dining by the seaside. Whether served as a starter for guests or enjoyed as the main attraction with crusty bread, this recipe is a winner every time.
Ingredients
1 ½ kg fresh mussels, scrubbed clean and debearded
3 tbsp unsalted butter, for richness
2 tbsp olive oil, for a silky base
4 cloves garlic, finely minced, for that irresistible aroma
1 small onion, finely diced, adding sweetness and depth
½ red bell pepper, finely diced, for color and a subtle hint of sweetness
½ cup dry white wine (or seafood stock, if you prefer non-alcoholic)
Salt and freshly cracked black pepper, to taste
2 tbsp fresh parsley, chopped, for a vibrant garnish
Lemon wedges, for squeezing over when serving
Directions
- Prepare the Mussels
Begin by cleaning the mussels thoroughly under cold running water. Use a small brush or your fingers to scrub away any sand or grit from the shells. Remove the “beard” (the fibrous threads sticking out of the shell) by giving it a firm tug. Discard any mussels that are cracked, broken, or remain open even after tapping them lightly against the counter—these are not safe to eat.
- Create the Garlic Butter Base
Place a large, heavy-bottomed pot or deep skillet over medium heat. Add the butter and olive oil, allowing the butter to melt into the oil. Once heated, stir in the finely diced onion, minced garlic, and red bell pepper. Cook for 3–5 minutes until the vegetables soften and release their fragrance, creating a rich, flavorful base for the mussels.
- Steam the Mussels
Increase the heat slightly and add the mussels to the pot. Immediately pour in the white wine (or seafood stock if you prefer). The liquid will begin to steam, infusing the mussels with aromatic flavor. Cover the pot with a lid and cook for about 5–7 minutes. Give the pot a gentle shake once or twice during cooking to help the mussels open evenly. Once the mussels have opened, they are ready. Discard any that remain tightly shut.
- Finish & Serve
Season the mussels with freshly cracked black pepper, then gently toss them in the buttery, garlicky sauce so that each shell is coated. Carefully transfer the mussels to a large serving bowl—preferably something rustic like a metal or ceramic dish to hold in the heat. Sprinkle generously with chopped fresh parsley and arrange lemon wedges around the edges.
Serving Suggestion
This dish shines when accompanied by slices of warm, toasted bread or a crusty baguette. The bread is perfect for soaking up the savory garlic butter sauce, ensuring not a single drop goes to waste. A crisp white wine, such as Sauvignon Blanc or Pinot Grigio, pairs beautifully with the briny sweetness of the mussels.
👉 What you end up with is a glossy, aromatic seafood dish—light yet indulgent, brimming with the flavors of the ocean, butter, and garlic. Perfect as an appetizer for a dinner party, or as a luxurious meal for two on a cozy evening at home.