Steamed Mussels in White Wine Sauce
Prep Time
Cook Time
Total Time
Recipe Type: Appetizers
Serves: 4 people as a side
  • 4-5 lbs. mussels
  • ¼ cup flour
  • 2 Tbl. olive oil
  • 1 shallot, minced
  • 1 Tbl. minced garlic
  • 1 tsp. fresh thyme
  • ½ cup dry white wine
  • 1 lemon, juiced
  • 1 cup chicken broth, low-sodium
  • ¼ tsp. red pepper flakes
  • 1 (14.5 oz.) can diced tomatoes, drained
  • Small handful of chopped parsley
  • 2 Tbl. unsalted butter
  1. Soak the mussels in a large bowl of cold water and flour. Discard any broken shells or any that will not close when tapped. Drain, rinse with cold water and brush away any debris. Remove the “beard” or brown tab typically found on the side of the shell.
  2. Add the olive oil to a large stock pot. Sauté the shallots, garlic and fresh thyme over a medium high flame for 1-2 minutes. Carefully add the wine, lemon juice, chicken broth and red pepper flakes. Bring to a boil. Add the mussels and cover with a lid.
  3. Steam the mussels for 5-8 minutes or until the shells open. Add the tomatoes and butter. Cover and gently shake the pot to allow the tomatoes to incorporate into the mixture.
  4. Steam the mussels for one additional minute. Discard any shells that did not open. Sprinkle with the fresh parsley and serve with crusty bread for dipping in the liquid.
Author's Note
Loosely adapted from Tyler Florence
Recipe by Culinary Cory at