Bowl of steamed mussels with garlic and white wine
  • Easy
  • 20 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 287 Cal
  • Fat: 15.3g (Saturated Fat: 2.3g)
  • Carbohydrates: 10g
  • Fiber: 0.2g
  • Sugar: 1g
  • Protein: 7.6g

Print Recipe


  • 4 pounds of mussels
  • 4 cloves of garlic, minced (or a heaping Tbsp)
  • 2 shallots, finely chopped
  • 2 cups of dry white wine (Pinot Grigio or Sauvignon Blanc are best)
  • ½ tsp dried oregano leaves
  • ½ tsp dried thyme leaves
  • 1 tsp lemon zest
  • 1/8 tsp chili flakes
  • ¼ tsp of salt
  • 4 Tbsp non-dairy butter or olive oil
  • 2 Tbsp chopped parsley


  1. Rinse and scrub mussels under cold water. Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  2. In a large stockpot set over medium heat, combine wine, shallots, garlic, oregano, thyme, lemon zest, chili flakes and salt. Simmer 5 minutes. Add mussels, cover, and increase the heat to high. Cook until all mussels are open, about 5 minutes. Turn off the heat and stir in the butter or olive oil.
  3. Divide mussels and broth among four bowls. Garnish with the parsley. Serve immediately.