How To Cook Mussels in White Wine – Butter Garlic Mussels Recipe

Hello, I’m back to share with you how to cook mussels in our next topic for cooking. If this is what you are looking for on the internet I hope you will love this Mussels Recipe with Butter Garlic

1. How to Choose Fresh Mussels

  • Choose mussels that are tightly closed with glossy, damp & clean shell. Stay away from open mussels or those with a dirty, dull, or broken shell.
  • Check the source and opt for farmed mussels. Compared to the wild ones, farmed mussels have a thinner shell, are cleaner & meatier.
  • Smell the mussels! Those with natural salty ocean scent are fresh. Avoid those with fishy scent as it’s a sign they are rotten inside. 
  • Enquire (the store/fishmonger) when the mussels were fished/stocked. Best buy the ones fished the very day. Once out of the water, mussels are freshest for 3-5 days.

2. How to Clean Mussels

Clean the mussels’ right before cooking them as follows:

  • To get rid of any dirt or sand particles, put the mussels on a mesh strainer/colander and rinse thoroughly under running water.
  • To remove the barnacles or attached seaweed, use a hand-brush with stiff bristles to scrub them off while rinsing under fresh tap water.
  • To remove the beard (brownish thread-like tuft), grasp it and pull it out if it’s tightly stuck cut it with a paring knife or scissors.
  • Avoid soaking the mussels in the water at all costs.

3. How to Store Cooked Mussels

  • To freeze cooked mussels, let them cool down a bit. Remove the meat from the shell with a spoon/knife and transfer to a tight freezer-safe container. Pour the broth (from the cooked dish) to cover all the meat, close the lid, and put in the freezer to last for four months.
  • To refrigerate cooked mussels, put them in a zip-lock bag or airtight container. Keep in the fridge and consume within four days.
  • Avoid storing cooked mussels with uncooked mussels.
  • If the refrigerated/frozen cooked mussels smell bad or seem slimy, discard them.

4. How to Cook Mussels on the Stovetop


  • 2-2½  pounds fresh Mussels
  • Two tablespoons unsalted butter (25 grams)
  • 2 Tablespoons garlic (minced)
  • One small shallot (chopped finely)
  • 1½ cups of White Wine
  • 3½ Tablespoons Crème Fraiche (50ml)
  • 2 Tablespoons fresh parsley leaves (roughly chopped)
  • A heavy-bottomed frying pan, a spatula,  

How long to cook the mussels on the stovetop

It takes 10-12 minutes to cook mussels on the stovetop


Step 1: Prep the mussels by rinsing under fresh running water. Scrub off the shells for any dirt/debris and de-bread them.

Step 2: Place the pan on the stove at medium heat. Add the butter and wait 30-40 seconds until it melts.

Step 3: Add the chopped shallot and minced garlic and fry for 2-3 minutes. Stir frequently.

Step 4: Next, add the prepared mussels and the white wine into the pan and cook mussels for 4-5 minutes at medium-high heat. In between, uncover the lid and stir.

Step 5: As soon as the mussels start to open their shells partially, splash the crème Fraiche and sprinkle the chopped parsley on top. Stir once!

Step 6: Continue to cover and cook until all the mussels open. Turn off the stove. (*Throw away any mussels that remain closed after cooking is done.)

Step 7: Serve the delicious steamed mussels with garlic and white wine in a bowl alongside crisp toasted bread slices or chips. Also, you can try to eat mussels with cucumber salad.

how to cook mussels

Tips when cooking Mussels:

  • To cut down the calories, you may substitute the butter with low-fat butter or extra virgin olive oil.
  • If you wish to use a lesser quantity of white wine, then instead of 1½ cups of white wine, use 1 cup of chicken stock.
  • Do not season the mussels with salt as they tend to release natural salt.

Although cooking mussels is not easy and can take time, I still hope you can learn how to cook mussels in this writing. If you can prepare well, you can enjoy a better time for the stomach.

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