delectable mussels in wine broth recipe

There’s something special about the perfect bowl of steaming mussels, and this recipe for mussels in white wine broth is no exception. The dish is incredibly versatile and can be served as an appetizer or main course. It’s a classic French mussel recipe, and it’s guaranteed to impress everyone at your table.

One of the reasons I love this recipe is because it allows the flavors of the mussels to shine complemented by the savory broth made with white wine and garlic. The mussels are steamed in this fragrant broth until they open up and release their juicy goodness, making for a heavenly combination that you won’t soon forget.

When buying your fresh mussels, be sure to look for ones that are firmly closed with bright, shiny shells. The PEI (Prince Edward Island) Mussel is one of the best in North America with a sweet flavor that enhances dishes like these belle meuniére style mussels.

This dish has quickly become one of my favorites, and once you try it, I’m sure it will become one of yours too. So, let’s get started – I promise you won’t be disappointed!

Why You’ll Love This Recipe

Mussels in Wine Broth
Mussels in Wine Broth

Are you tired of eating the same old seafood dishes? Then try this delicious and flavorful recipe for Mussels in Wine Broth! I guarantee you will love it.

The combination of fresh mussels, white wine, and a variety of herbs and spices create a complex and refreshing flavor that is perfect for any seafood lover. The dish is not only easy to prepare but also healthy, making it an ideal choice for those who want to indulge their taste buds while maintaining a healthy diet.

The ingredients used in this recipe are all easily accessible, which means you can whip up this dish whenever you desire without any hassle. Along with that, the recipe offers many variations to meet different dietary needs and preferences. Whether you want to make a cream sauce, tomato sauce, or even pasta dish with your mussels, this recipe provides you with all the options.

So why settle for basic steamed clams or red lobster when you can enjoy gourmet restaurant-quality flavors from home? This recipe is perfect for impressing guests at dinner parties, date nights, or just for hosting family BBQs.

In conclusion, whether you are a seafood enthusiast or not, Mussels in Wine Broth is a must-try dish that will leave your taste buds craving more. So head to your nearest supermarket today and get ready to indulge in a delightful culinary experience!

Ingredient List

 Dip your crusty bread into this savory and delicious mussels in wine broth!
Dip your crusty bread into this savory and delicious mussels in wine broth!

Here are the ingredients you’ll need to steam up a delicious pot of mussels in white wine broth.

For the Mussel Broth:

  • 2 tbsp unsalted butter
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 1 red chili pepper, sliced
  • 2 cups dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • Sea salt and ground black pepper, to taste

For the Mussels:

  • 4 lbs fresh mussels, cleaned and debearded
  • 2 tbsp extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine

Optional Garnish:

  • Fresh parsley, chopped

Most of these ingredients can be found easily in your local grocery store or market. It is important to use fresh mussels in this recipe to ensure great flavor. When purchasing them, make sure they’re tightly closed and not cracked. You can also ask your fishmonger for PEI (Price Edward Island) mussels which are known for their plump and juicy meat.

The Recipe How-To

 The perfect partner for this mussel dish is a glass of light, fruity white wine.
The perfect partner for this mussel dish is a glass of light, fruity white wine.

Now that you have your ingredients all set up, it’s time to start cooking your mussels in white wine broth recipe! Below are the simple steps to follow in order to make the broth recipe.

Step 1: Preparing the Mussels

  • Before cooking the mussels, you need to make sure they are clean and safe to eat. Scrub their shells and bearded part with a brush under running water.

  • Discard any mussels that are open and don’t close when tapped or that have cracked shells.

Step 2: Cooking the Broth

  1. In a large pot over medium-high heat, add 2 tbsp of olive oil and 2 tbsp of unsalted butter until melted.

  2. Add 3 cloves of diced garlic, 2 large diced shallots, and a diced red chili pepper to the pot for more depth of flavour. Cook until softened which will take about 2-3 minutes while stirring occasionally.

  3. Pour in 1 cup of white wine, zest of half a lemon, and lemon juice (from half a lemon). Bring it to a boil then let it simmer over medium heat for 5 minutes allowing the alcohol from the wine evaporate.

  4. Gradually stir in 1 cup of chicken broth into the pot bringing it to boil again.

  5. Add steamed mussels into the mixture and then slowly pour another 1/2 cup of white wine over the top.

  6. Cover the pot with a lid and leave mussels to cook for 5-7 minutes until all mussels have opened indicating they are cooked well.

Step 4: Serving and Pairing

  • Gently stir your steamed mussels in white wine sauce so they can be coated with goodness.

  • Serve them hot as an appetizer or main dish with fresh crusty bread or garlic toasts on the side.

  • When it comes to pairing wine, a light, crisp and dry white wine is best for steamed mussels. Pinot Grigio or Sauvignon Blanc will work well harmonizing with the flavour of the seafood.

Step 5: Storage

Leftover mussels in white wine broth can be stored in the refrigerator and should be consumed within the next 2 days.

Reheat it on a pot until simmering and you have another treat ready without hassle.

Substitutions and Variations

 This recipe gives you the chance to enjoy restaurant-quality mussels right in the comfort of your home.
This recipe gives you the chance to enjoy restaurant-quality mussels right in the comfort of your home.

For those looking to add their own twist to this recipe, there are a variety of substitutions and variations that can be made. Here are some ideas:

– Seafood: While this recipe calls for mussels, other types of seafood can also be used. This recipe works well with clams, shrimp, or even a mix of different seafood.

– Wine: A dry white wine is the best choice for this recipe, but feel free to experiment with different types of wine. If you prefer a sweeter flavor, use a sweeter white wine.

– Broth: In addition to chicken broth mentioned in the ingredient list, seafood broth can also be used to enhance the flavor of the dish.

– Spice level: If you’re not a fan of spicy food, feel free to omit the red chili pepper. Otherwise, you can adjust the amount of pepper according to your preference.

– Butter: Unsalted butter is recommended for this recipe, but if you prefer the taste of salted butter, it can be used as well.

– Garlic: For those who love garlic, more cloves can be added for extra flavor. Alternatively, for a lighter flavor, garlic can be reduced or omitted altogether.

– Serving options: In addition to serving with garlic toasts (as mentioned in the recipe), this dish can also be served over pasta or with crusty bread. It pairs well with vegetables or salad as well.

Overall, there are endless possibilities when it comes to substitutions and variations for this mussel recipe. Don’t be afraid to experiment and find what tastes best for you!

Serving and Pairing

 These mussels are bathed in a flavorful and aromatic broth infused with the rich taste of white wine.
These mussels are bathed in a flavorful and aromatic broth infused with the rich taste of white wine.

Once the mussels are cooked, it’s time to serve and enjoy them. I’d suggest ladling about a cup of the wine broth into bowls or plates that are wide enough to hold the mussel shells. Then, use a slotted spoon to arrange the mussels in their shells on top of the broth.

Once you have plated the mussels, sprinkle some chopped fresh parsley over them for an added pop of color and flavor. You can further enhance the dish’s presentation by adding a lemon wedge or two on the side of each plate.

When it comes to pairing, there is no better match for steamed mussels white wine sauce than a glass of dry white wine such as Sauvignon Blanc or Pinot Grigio. The wine’s acidity cuts through the richness of the broth, while its fruitiness complements the briny taste of the mussels.

If you prefer red wine, you can pair this dish with light-bodied reds such as Pinot Noir or Gamay. But keep in mind that white wine is still the best choice for this recipe. Alternatively, you can also serve this dish with crusty bread or garlic toasts for dipping into the flavorful broth.

Overall, this dish is perfect for seafood lovers and those who enjoy classic French dishes like moules marinières. It’s easy to make yet elegant enough to serve at dinner parties or date nights at home. Plus, thanks to its versatile nature, you can pair it with other seafood dishes or even pasta if you’re in the mood for something heartier.

Make-Ahead, Storing and Reheating

 Impress your friends by serving up this simple yet elegant dish at your next dinner party.
Impress your friends by serving up this simple yet elegant dish at your next dinner party.

Mussels in White Wine Broth Recipe is a dish that’s best served right after cooking, but it’s still possible to prepare it ahead of time. If you want to make this recipe ahead of time, cook the mussels just until they open and chill them in the refrigerator immediately. Once the mussels are cold, remove them from their shells and cover them with a little bit of the broth to keep them moist.

To store the broth, let it cool down to room temperature before transferring it into an airtight container. You can store it in the refrigerator for up to three days. You can also freeze the broth by placing it in a freezer-safe container and storing it for up to 3 months.

When ready to serve, simply reheat the broth on low heat in a large pot on the stove. Add the mussels back into the pot and let them warm up in the broth for about 2-3 minutes before serving.

If you have leftovers, you can store any leftover cooked mussels and broth separately in an airtight container in the refrigerator for up to three days. Be sure to reheat each component separately: gently warm up the mussels over low heat in a saucepan, stirring occasionally; reheat the broth in another saucepan over low heat as well.

Note that reheated mussels may not be as tender and juicy as freshly steamed mussels so try not to overcook and reheat gently over low heat. Also, never freeze cooked mussels as their texture will become rubbery when thawed.

This dish is truly versatile and pairs wonderfully with seafood, pasta or even tomato-based sauces making it ideal for reheating and leftovers options.

Tips for Perfect Results

 Eating these delicious mussels feels like a seaside escape in every bite.
Eating these delicious mussels feels like a seaside escape in every bite.

When it comes to cooking mussels in white wine broth, achieving the perfect results requires some care and attention. Here are some tips to help you get the most out of this delicious recipe.

First and foremost, it’s important to use fresh, high-quality ingredients. Look for mussels that are tightly closed and have a clean smell. The best type of wine to use is a dry white wine like Sauvignon Blanc or Pinot Grigio, which will complement the flavors of the mussels without overwhelming them.

When steaming the mussels in the broth, be sure not to overcook them. As soon as they open up, they’re ready to serve – any longer than that and they can become tough and rubbery. Additionally, make sure you discard any mussels that don’t open during cooking, as these can be an indication of spoilage.

To enhance the flavors of the dish, consider adding some fresh herbs like parsley or thyme. And for an extra kick of heat, try adding a sprinkle of red chili pepper flakes.

Finally, don’t forget to serve this dish with some crusty garlic toast on the side – it’s perfect for sopping up all that delicious broth! With these tips in mind, you’ll be well on your way to making a mouthwatering batch of steamed mussels in white wine sauce that will impress even the most discerning seafood lovers.


As a chef, I know that many readers may have some questions about this mussels in wine broth recipe. In this section, I’ve compiled a list of frequently asked questions and provided answers that will help clarify any confusion you may have. So, without further ado, let’s jump right into it!

What wine is best for mussel broth?

When it comes to selecting wine, my preference is for whites that have a sharp, lively taste and a salty mineral quality. I highly recommend French Muscadet or Chablis, which is a type of Chardonnay that has a distinct flavor that resembles oyster shells. The beer equivalent would be a refreshing and tangy pilsner, which is also an excellent option to consider. If you’re looking for a wine to pair with dishes that feature a tomato-based or porky broth, then rosé is a fantastic choice.

What to do with the broth from mussels?

Are you looking to add a new twist to your cocktails or dishes? Consider incorporating PEI Mussel broth for a unique and flavorful addition. This versatile broth can add depth to a variety of dishes, from pastas and chowders to casseroles and soups. Plus, it’s freezer-friendly, so you can save any extra for later to use as a base for stocks and sauces. And for a simple and satisfying snack or light meal, just heat up a mug of PEI Mussel broth and enjoy the savory taste.

What white wine is best for mussel broth?

When it comes to seafood dishes like mussels baked with garlic and breadcrumbs, you’ll want to pair it with a refreshing and dry white wine. Pinot Grigio from Italy is a classic choice, but you can also go for an unoaked Chardonnay or a fruity Sauvignon Blanc like Sauvignon de Touraine. The wine’s crisp notes bring out the dish’s flavors, making it a delightful meal to savor.

Are you supposed to drink mussel broth?

When it comes to devouring mussels, you can be casual and pick up the shell to suck out the flavorsome juice. If any juice is left over, you can use a spoon or dip your bread to soak it up. This way, you can relish every bit of the sea’s goodness.

Bottom Line

In conclusion, this mussels in wine broth recipe is a must-try for anyone who loves seafood or wants to impress guests with a delicious and impressive meal. The juicy and tender mussels are perfectly paired with the tangy and flavorful wine sauce, which is easy to make and adds depth to the dish.

This recipe is versatile and can be easily customized based on personal preferences or available ingredients. You can substitute white wine for red wine, add diced tomatoes for a touch of sweetness, or even infuse the broth with fresh herbs like thyme, rosemary, or fennel.

Moreover, this recipe is a great option for various occasions, from casual dinners to more sophisticated events. It’s also perfect as an appetizer or main course, and can be served with garlic toasts, pasta, or steamed veggies.

Finally, don’t hesitate to experiment and try different variations of this recipe. Whether you’re using fresh mussels from your local seafood market or frozen ones from your pantry, this dish is guaranteed to be a crowd-pleaser that will have everyone asking for seconds.

So go ahead and give this mussels in wine broth recipe a try today. I promise you won’t be disappointed!

Mussels in Wine Broth

Mussels in Wine Broth Recipe

Never having cooked mussels before I saw this easy recipe. I served it to my guests who loved it. I found it so simple and yet they thought I had put so much time and effort into it! It worked a treat with raves from everyone! I use white wine but try to use a spicy one it makes the broth tastier.
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Prep Time 10 mins
Cook Time 15 mins
Course Appetizer/Entrée
Cuisine French/Belgian
Servings 4
Calories 557.5 kcal


  • 1 kg live mussels
  • 125 g unsalted butter
  • 3 small round shallots, finely chopped
  • 1 medium red chili pepper, de-seeded and finely chopped
  • 500 ml wine
  • 1 garlic clove, finely chopped
  • 1/2 lemon, zest of
  • sea salt
  • ground black pepper
  • fresh parsley, finely chopped


  • Just before cooking ~.
  • Give the mussels a good scrub and rinse to remove any excess grit, make sure that they have already had their beards trimmed (if not then trim the beards with a pair of sharp scissors.) The mussels should be firmly closed. If any are open, give them a tap and see if they close. If they do not close, discard them.
  • Using a large pot, melt the butter over a low heat. Add the shallots, garlic, chilie, and salt (optional.) Cook gently until the onions, garlic and chilie are softened. This could take up to 5 minutes or more. Be careful to watch closely at this stage making sure the butter or the onions do not start to brown. They must be translucent.
  • Add the wine and zest and increase the heat. Boil until reduced by half. Doing this makes a rich broth. Add the mussels and season lightly with pepper. Stir and then cover the pot with a lid.
  • After 2 minutes check the dish. Remove the mussels that have opened and transfer to serving bowl. Keep cooking the mussels in the pot still at a boil, removing them as they open. If there are any mussels that will not open discard them.
  • Pour the broth over the bowl of mussels, sprinkle the dish with chopped parsley.
  • Serve mussels in separate bowls with a good serving of broth, a wedge of lemon and a slice of thick crusty bread.
  • NOTES.
  • When you get the mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days.

Add Your Own Notes


Serving: 428gCalories: 557.5kcalCarbohydrates: 15.8gProtein: 30.6gFat: 31gSaturated Fat: 17.1gCholesterol: 137.2mgSodium: 727.2mgFiber: 0.2gSugar: 1.6g
Keyword < 30 Mins, Chowders
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