Mussels steamed in white wine with shallots, garlic and parsley — simple and perfect.
Chef's Notes
Discard any mussels that haven't opened after 5 minutes.
Scrubbed and debearded
Finely sliced
Thinly sliced
Roughly chopped
Scrub mussels and remove beards. Discard any that don't close when tapped. Sweat shallots and garlic in butter for 3 minutes.
Add white wine, bring to a boil, then add mussels. Cover tightly and cook 4–5 minutes, shaking the pan, until all mussels are open.
💡 Cook in batches if needed — overcrowding steams rather than opens them.
Discard any mussels that remain closed. Scatter with chopped parsley and serve immediately with crusty bread.