Steamed Mussels with Crusty Bread

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 6 to 8 servings
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2 tablespoons canola oil

1/2 large shallot, diced 

3 cloves garlic, crushed with 2 teaspoons kosher salt and finely chopped to a paste 

4 pounds mussels, scrubbed and debearded, such as Prince Edward Island mussels  

1/2 cup dry, fruity white wine, such as Sauvignon Blanc 

2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish  

1 teaspoon red chile flakes 

3 tablespoons unsalted butter, cold 

1 French baguette, torn into large pieces  


  1. Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
  2. Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.    
  3. Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.  
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