Mussels in White Wine

Mussels in White Wine
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups dry white wine
  • 3 cloves garlic, finely chopped

  • 2 small shallots, finely chopped
  • 1 sprig fresh thyme
  • 4 parsley stems
  • 1 bay leaf
  • 6 pounds mussels, rinsed and debearded
  • Salt
  • Crusty bread, for serving


In a stockpot, combine the wine, garlic, shallots, thyme, parsley and bay leaf; simmer over medium-high heat for 2 minutes. Add the mussels, cover the pot and cook for 3 minutes. Stir to coat and cook until the shells open, 5 minutes. Using a slotted spoon, transfer the mussels to a platter (throw away any that haven't opened).

Strain the remaining broth, add salt if needed and pour over the mussels. Serve with bread to sop up the sauce.