Garlic Butter Mussels

I love cooking with all shellfish, but especially mussels, particularly during the holidays. They might seem like a slightly intimidating ingredient, but mussels are surprisingly easy to prepare and are delicious in a variety of recipes like my Mussels Marinara with Linguine, Italian Seafood Salad, and this Mussels in Garlic Butter Sauce dish. 

I turn to this delicious recipe when I'm hosting and want to impress my guests, and it never disappoints. I'll walk you through all my steps for cleaning mussels, cooking them to perfection, and even provide serving suggestions for a five-star-worthy dinner! 

Key Ingredients and Notes

• Mussels - I use 2 pounds of mussels for this recipe. Freshly cultivated mussels are always best. Discard any broken or open shells, especially ones that don't close when pressed together. (See below for extra tips on how to clean mussels!)
• Dry White Wine - I prefer Pinot Grigio or Sauvignon Blanc. The hit of acidity gives the mussels a crisp, bright flavor that balances the richness of the butter sauce. I've also used extra chicken stock to keep the dish alcohol-free, and it works well, too. 

Possible Variations

• Parmesan Garlic Mussels - Stir in ½ cup freshly grated Parmesan during the last minute of cooking for a rich, cheesy garlic butter sauce.
• Coconut Curry Mussels - Replace chicken stock with 1 can full-fat coconut milk. Add 2 tablespoons red curry paste and finish with lime juice and cilantro.
• Lemon Herb Mussels - Add extra lemon zest and lemon juice, along with 1 teaspoon Italian seasoning or fresh thyme for a bright, citrusy broth.
• White Wine Shallot Mussels - Sauté 2-3 minced shallots with the garlic. Increase the wine to 1 cup, and reduce the liquid over medium-high heat before adding the stock for a deeper flavor.
• Creamy Garlic Mussels - Remove the mussels once cooked, whisk in ½ cup heavy cream, simmer to thicken, then return mussels to the sauce.

How to Clean Fresh Mussels

Rinse - Run the mussels under cool water to remove any debris. 

Test for freshness - Find any mussels with an open shell, and gently tap them against the sink. If they close, they're alive and can be cooked. If they stay open, discard them along with any mussel shells that are chipped or cracked. 

Remove beards - Mussel beards are clumps of fibers that are sometimes attached to the shell. I just pull them off with my fingers. 

Store - Transfer clean mussels to a bowl, and cover them with a damp cloth or paper towel in the fridge for up to 24 hours. Do not store them in a container or bag, or they will die and will not be safe to eat! 

How to Make Garlic Butter Mussels

Sauté the garlic - Melt butter in a large skillet or deep sauté pan, and sauté the garlic and crushed red pepper just until fragrant. 

Combine and cook - Add the mussels, tossing to coat them in the garlic butter. Pour in the white wine and chicken stock, cover the pan with a lid, and steam until the mussel shells open. 

Serve - Remove the pan from the heat, add lemon zest and chopped parsley, and stir to combine. Enjoy!

Serving Suggestions

Garlic butter mussels are delicious as an appetizer on their own. However, if serving them as a main course, I like to spoon them over al dente pasta, spooning the broth on top. Then, I add a side of crusty bread and an Italian Arugula Salad or Roasted Artichokes for a well-rounded meal. 

Or, freeze garlic mussels for up to 3 months. Cook as usual, and allow them to cool completely. Then, transfer the mussels to a freezer-safe container to store. Defrost in the fridge overnight, and reheat gently on the stovetop over low heat. 

More Seafood Recipes

If you enjoyed these Garlic Butter Mussels, don't miss out on these easy seafood dishes, too! 

• Easy Shrimp and Scallop Scampi - A family favorite ready in 20 minutes! 
• Pan Seared Scallops with Butter Sauce - An elegant dinner with rich flavors ready in 10 minutes. 
• Baked Italian Stuffed Calamari - A traditional Sicilian dish made with a few simple steps. 
• Linguine with Clams - A quick, easy meal that looks and tastes restaurant-worthy!