Recipe courtesy of Flex Mussels

Classic Steamed Mussels

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
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2 tablespoons olive oil

1 tablespoon chopped onion

1 teaspoon minced garlic

1/2 cup dry white wine, such as chardonnay

1 pound mussels, debearded and scrubbed

1 tablespoon butter

Kosher salt

1 tablespoon chopped fresh parsley


  1. Heat a Dutch oven or other large pot over medium heat; add the oil. Cook the onions and garlic until translucent and tender, about 5 minutes. Stir in the wine, scraping up any browned bits from the bottom of the pot; add the mussels. Steam the mussels, covered, over high heat, about 2 minutes. Stir in the butter and sprinkle with salt. Cover and cook until the mussels open, about 2 minutes. Sprinkle with the parsley.