Mussels in White Wine Broth #recipe via @dishourtown

Mussels in White Wine

  • Author: Andrew Tolentino
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4 1x


On one Sunday, at my neighborhood farmers market, our fishmonger had mussels to sell. I got a 2-pound bushel and made one of the easiest and most satisfying seafood dishes – mussels in white wine broth.



  • 1 lb. of mussels
  • White wine (good enough to drink)
  • 2 cloves of garlic
  • 4 stalks of scallions
  • ½ cup of butter
  • Salt
  • Pepper


  1. In a big bowl, scrub mussels with fingers and clean off any residue. If bearded, remove at this time. Keep mussels submerged.
  2. In a pot, pour half a bottle of white wine, add cleaned mussels, over medium heat.
  3. Add garlic cloves, and scallions to pot with a pinch of salt and pepper. Cover pot. The process will cook the mussels and also create the base broth.
  4. Wait 5-7 minutes. Check to see if shells have opened. Once they have started to open, remove mussels and put in a large serving bowl.
  5. Add butter to broth for a thicker consistency and adding to the depth of flavor. Pour broth over mussels and serve with well-toasted baguette.

  • Category: Seafood
  • Cuisine: Belgian
Recipe Card powered by