Steamed Mussels with White Wine and Garlic

By Marge Perry & David Bonom

  • Yield:

    Makes 4 appetizer or 2 entrée servings

  • Cuisine:


  • Course:



  • 2 tablespoons extra virgin olive oil
  • 1 cup onion, chopped
  • 5 garlic cloves, sliced
  • 1 1/2 cups dry white wine
  • 1/2 cup clam juice
  • 1/2 cup fresh parsley, chopped
  • 4 tablespoons unsalted butter
  • 2 pounds mussels, scrubbed and de-bearded
  • crusty bread , for serving


  1. Heat the oil in a 4-quart Dutch oven over medium-high heat. Add the onion and garlic and cook until the vegetables begin to soften, about 3-4 minutes.
  2. Add the wine and clam juice; bring to a boil, stir in the parsley and cook 5 minutes. Add the butter and stir until melted.
  3. Add the mussels, cover the pot, and cook until mussels open, about 5 minutes. (Discard any closed shells). Serve immediately with crusty bread.