Steamed Mussels with White Wine and Garlic

Serves 4

Buy mussels that close when tapped, and store them in your refrigerator covered with a damp cloth – not submerged in water or in an air-tight container. Cook mussels only until the shells open wide: beyond that they begin to get tough. 


  • 2 tablespoons extra virgin olive oil 

  • 1 cup onion, chopped 

  • 5 garlic cloves, sliced 

  • 11 ⁄2 cups dry white wine 

  • 1 ⁄2 cup clam juice 

  • 1 ⁄2 cup fresh parsley, chopped 

  • 4 tablespoons unsalted butter 

  • 2 lbs mussels, scrubbed and de-bearded 

  • Crusty bread, for serving 


1. Heat the oil in a stockpot over a medium-high heat. Add the onion and garlic and cook until the vegetables begin to soften, about 3-4 minutes.


2. Add the wine and clam juice; bring to a boil, stir in the parsley and cook for 5 minutes. Add the butter and stir until melted.


3. Add the mussels, cover the pot, and cook until the mussels open, about 5 minutes. Discard any closed shells.


4. Serve immediately with crusty bread.

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