Mussels in White Wine

  • Serves

    serves 6


Serve these garlicky mussels with crusty bread.


  • 1 cup white wine
  • 13 cup roughly chopped flat-leaf parsley
  • 12 tsp. fresh thyme leaves
  • 3 shallots, roughly chopped
  • 2 cloves shallots, roughly chopped
  • 3 lb. mussels, scrubbed and debearded
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. finely chopped fresh basil leaves
  • Crusty bread, for serving


Step 1

Bring wine, parsley, thyme, shallots, and garlic to a boil in a 6-qt. pot. Add mussels; season with salt and pepper. Cover and steam mussels until they open, 3–4 minutes. Spoon cooking liquid over mussels, sprinkle with basil, and serve with bread.

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