Chicken Free Mussels in White Wine
There is something deeply satisfying about a pot of mussels steamed open in a fragrant, buttery broth — it feels like a restaurant-worthy meal that comes together in minutes right on your stovetop. The base here is beautifully simple: shallots and garlic softened in butter, a generous pour of dry white wine, and a finish of fresh parsley that brightens the whole dish. Each mussel soaks up that savory, slightly boozy broth, and the final tablespoon of butter stirred in at the end gives it a silky richness that makes you want to mop up every last drop with crusty bread. This is naturally a seafood-forward dish with zero poultry in sight, so there is no need to scan labels or swap anything out — just clean, straightforward ingredients from start to finish. The technique is approachable too: a quick scrub, a hot pot, and a tight lid do most of the work for you. Serve it in wide bowls and let the broth be the star.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 4 lbs live mussels
- 3 tbsp unsalted butter, divided
- 3 medium shallots, finely chopped
- 4 garlic cloves, thinly sliced
- ¼ tsp red pepper flakes
- 1 ½ cups dry white wine (such as muscadet or pinot grigio)
- ¼ cup fresh flat-leaf parsley, roughly chopped
- ½ tsp salt
- ¼ tsp black pepper
For serving
- crusty bread, for serving (optional)
Instructions
- 1
Scrub the mussels under cold running water and pull off any beards (the fibrous threads protruding from the shell). Discard any mussels with cracked shells or any that remain open after a firm tap on the counter.
- 2
Melt 2 tbsp of the butter in a large pot or Dutch oven over medium heat until foamy. Add the shallots and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!