Bay Mussels in white wine

star pooley


A wonderful broth bathes these sweet crustations! Be sure to serve with fresh bread for dipping and sopping of broth! This recipe can also be used for hard or soft shell (steamers).

★★★★★ 1 vote
15 Min
15 Min


4 clove
garlic, minced
1/2 c
shallots, minced
4 oz
(1 stick) salted butter
2 Tbsp
extra-virgin olive oil
1/4 c
scallions, finely chopped
1 c
dry white wine
2 Tbsp
fresh basil, chopped
2 Tbsp
fresh flat-leaf parsley, chopped
1/4 tsp
dried oregano
freshly ground black pepper, to taste
3 lb
mussels, rinsed


1In a large pot, saute garlic and shallots in the butter and olive oil over medium heat for about 5 minutes, until the garlic and shallots are lightly browned.
2Add the scallions and cook for 1 more minute.
3Add wine, basil, parsley, oregano, and pepper. Simmer for another minute; add mussels/clams.
4Cover and simmer over medium heat for 7-8 minutes, until mussels/clams open, stirring halfway through.
5Discard any mussels/clams that do not open.

About this Recipe

Course/Dish: Fish, Seafood