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Classic French steamed mussels in a fragrant white wine and garlic broth, finished with fresh herbs and creamy butter. A timeless Mediterranean dish that is elegant yet simple to prepare, perfect for a sophisticated dinner.
Prep
15 min
Cook
15 min
Total
30 min
Servings
4 srv
Difficulty
Easy
Calories
280 kcal
For 4 serving(s)
Per serving
Clean the mussels thoroughly under cold running water, scrubbing the shells with a stiff brush and removing any beard-like filaments by pulling them towards the hinge of the shell
Discard any mussels with cracked shells or those that do not close when tapped
Heat olive oil in a large pot over medium heat and sauté the minced garlic and diced shallots until fragrant and softened, about 2-3 minutes
Pour in the white wine and add the bay leaves, thyme sprigs, and salt and pepper to taste
Bring the mixture to a gentle boil, then add the cleaned mussels and cover the pot with a lid
Steam for 5-7 minutes, shaking the pot occasionally, until the mussel shells open completely
Remove from heat, discard any unopened mussels and the bay leaves and thyme sprigs
Stir in the cold butter and fresh parsley, then ladle the mussels and broth into serving bowls and serve immediately with crusty bread
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