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I loved it!, we live in Switzerland :-( so no sea, I miss eating shell food in general, so finally there is a wholesaler who now brings fresh sea food, i managed to get some, used this recipeand ate a kilo just by myself :-))
I have a friend with an onion aversion. Do I up the garlic instead?
Hi Jennifer, one tablespoon of minced garlic is already a lot. If your friend doesn’t like shallots or onions, I would just leave them out.
Yum! Served these with a baguette to soak up that sweet briny goodness.
Fantastic, whole family loved them so doing the same next week
Amazing recipe! However I felt it was missing a little bit of sweetness. Added in 1.5 Tpsn of Palm sugar. It definitely made the dish pop.
These were fabulous. My daughter Katie declared them as good as the ones she had in Belgium. My only difference is that I soak the mussels in very cold water for a couple of hours changing the water every half hour or so. Even the farmed Penn Cove continue to spit grit and the soaking seems to plump them up quite a bit. Thanks for an easy and tasty recipe!
Great recipe! I’ve made mussels many times before but this method is bomb proof. I use Gewurtztraminer to add a little sweetness to the dish and also a lot more garlic.
Can I make these an hour in advance the dinner time and just reheat? I would like to have these for a dinner but I do not want to cook with the guests around me.
Hi Tatiana, mussels, like most fish and seafood, are best cooked right before you want to eat them. They do cook up very quickly though, just do you prep first. Then cook the whole dish in about 15 minutes.
Thank you so much Elise!
My goodness, this was delicious! I threw away all the other recipes I have for mussels in wine sauce. I’ve been to France many times and I’ve always tried to duplicate the mussels I’ve eaten there. This is as close as it gets. Wow! My family loved them! I’ve never made them this way. I love the idea of adding the cooking water to the butter sauce … fabulous flavor. The only thing I added to the sauce was a pinch of anise. Perfect!
Just made these for my son Teddy…perfect! Thanks Guy…and Elise!
Woo hoo Ann, I’m so glad Teddy liked them!
This simply is the BOMB. Do not change a thing!
In a pinch, this recipe save me on Valentine’s Day! I’m not a cook, but even I was able to pull this off successfully.
My husband’s favorite meal to eat out are Mussels. We have lived in Norway and now France and he has had some really great meals. I have never attempted to cook mussels before, but I wanted to do something special for him. Your recipe was great! My family absolutely adored the mussels. I think I am on the hook now that he knows I can cook them. Thanks for a great recipe.
I know that fresh mussels are preferable. My problem with shopping for mussels where I live is that I never know if I’ll get the fat ones or not inside the shells, sold at the local grocery stores. Recently, though, I found frozen mussels, already cooked, in a Thai/Asian market, and the package advertises they’re cleaned, sand gone, and they look very fat, indeed, and sold in 2 lb. bags. So I’m going to try to use a version of your recipe and possibly use a bottle of clam juice, since I won’t have the broth from steaming the mussels. Anyone have an alternative for heating up the already cooked/frozen mussels you find in the Asian markets? And if we do use already COOKED, frozen mussels thawed, how long do we simmer them in the broth?
I have used frozen mussels because fresh are very hard to find in Southern Louisiana and are very expensive if you do find them. I steam them in white wine (I prefer Cabernet Blanc – Pinot Grigio or Sauvignon Blanc are too dry or bitter for this dish.). Otherwise follow this recipe the rest of the way. Delicious!
Thank you very much for the recipe. I love your writing. However, my first attempt with this recipe did not turn well. The mussels tasted very “fishy”, and I couldn’t understand how to pour the sauce over the mussels evenly. Some mussels are shielded by their shells and the sauce can’t get to them.
Also, do I boil the mussels with 1/2 cup white wine only (without submerging the mussels)? Maybe that’s where I went wrong. I wanted to submerge the mussels so I added more wine and water!
Thanks again :)
Hi Cherry, a couple of notes. First, the mussels steam in the simmering liquid, they do not boil, they do not need to be submerged. If you added more water and wine, then that would have thrown the taste way off. Second, if the mussels tasted “fishy”, that means they weren’t fresh. Third, you don’t have to worry about pouring the sauce evenly over the mussels. The sauce is more of a dipping sauce. Hope that helps! ~Elise
Just made this tonight, and it turned out wonderful. Mussels are pretty inexpensive, running about $1 a pound, and this is a rather quick and easy way to make either a light meal or appetizer on a budget that will impress.
It’s perfect date food!
An unforgettable dish. One that brings back fond memories. Many years ago my husband and I were hiking the West Coast Trail on Vancouver Island. The rocks were covered with mussels. We picked them off and that night for supper I ate almost 50 mussels cooked in butter and garlic over an open fire on the beach. All that was missing was the white wine. Thank you for reminding us all about the simple pleasures of food. Virginia
@ Linda Burt…hello! I didn’t know Costco sold the Penn Cove mussels. We’ve always purchased right here in Coupeville, just about a mile from the mussel farm. Nice to have access to the really fresh ones. Never tried Geoduck, never even heard of them when I was growing up in Massachusetts. We dug our own longneck clams at the beach across the street from our house in Salem. Fortunately, my family owns Woodman’s Clams in Essex, MA and I order from them when I have a craving for fried clams. I know Geoducks make a good chowder, and I suspect that Skipper’s and Ivar’s probably use them, so maybe I’ve had them and don’t know it. I miss the seafood from the cold Atlantic, but at least we have the mussels!
Judy, I lived on the rock for 3 years & agree with you that Penn Cove Shellfish offers the best mussels! Since moving from there, I now purchase Penn Cove mussels at Washington state’s Costco in 5 pound bags which my family will eat in one meal with butter toasted bread.
Have you eaten Geoducks?
Elise, I steam in plain water and dip them in lemon butter. I will have to try your tasty mussel recipe.
I harvest my mussels in front of my house on the east side of WHIDBEY Island, N of Holmes Harbor. I cook them within an hour if possible, but certainly the same day. Harvested from the shady side of big rocks at low tide, they are plump and alive! Better than any commercial mussels.
I’ve made mussels in white wine sauce before but I always cook everything in 1 pot – starting with the butter and shallots/garlic, then adding wine, bringing to a boil and then adding mussels. Will have to try it this way to see if it’s even better!
This way you can more easily strain the liquid of grit. ~Elise