Mussels in Garlic White Wine Sauce

I’m not quite sure why, but when I think of New Years seafood always comes to mind. But it’s perfect because chances are you might have some extra Christmas cash to treat yourself.

If you’re not that person and you’re just poor but still want to splurge, mussels are the way to go. They’re relatively cheap compared to shrimp or crab, but still make an insanely delicious treat.

The problem with mussels is that you do need to work a little harder to make them taste good because they don’t have much flavor by themselves.

Luckily, with a few powerful ingredients; these little buggers become phenomenal.

As if anything involving garlic, butter, and wine isn’t… but these are especially good.

Cooking them is a little hard for me because you have to buy them live. I make them in my rice cooker because it has a steam setting and I can’t see inside to hate myself for what I’m doing.


RIP little buddies.

If you don’t have a steamer contraption, you can do it on the stove too. I fill a pot with about an inch of water and put the lid on. They only need to steam for about 10 minutes.. or until all their shells open wide.

The sauce is really the star here, so while those are steaming you want to get that going. Start with melting your butter in a pan with garlic, salt, and pepper.


The smell of this is too good.

Let that go until the butter starts getting bubbly. You don’t want it to brown, so keep an eye on it.

Once the bubbles come, add your wine. I use sweet wine because that’s what I drink and have on hand. If you’re cooking for a crowd or buying wine for the sole purpose of making this… go with something dry.


Alone, it doesn’t look like anything special. But once you have your face over the pan you will get it.

I let it simmer until the mussels are done and plated. You want it to cook, but not really thicken like most sauces. Keeping it thinner will allow it to really get into every crevice.

When everything is ready, just pour the sauce right over the mussels.

Top with a squeeze of lemon and fresh parsley, anddddd….


Heart eyes.

If you’re hosting some kind of holiday festivities and want to be classy, this is a definite go to. Like I said, it’s one of your cheaper seafoods ANDD it can be made in about 15 minutes.

That is assuming you’re willing to share.


3lbs live mussels

2tbsp butter

2 cloves garlic

1 cup white wine

juice of half a lemon

1 tbsp fresh minced parsley

Steam mussels using your preferred method.

In a small saucepan, melt butter with garlic cloves and bring to a “bubble”

Add wine and let simmer for about 8 minutes

Transfer mussels to dish and top with wine sauce, fresh lemon, and parsley


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