Steamed Mussels with White Wine and Garlic

Steamed Mussels with White Wine and Garlic - Circulon

Mussels steamed in white wine, garlic and parsley, with a broth finished with butter that cries out to be sopped up with crusty bread.

  • Yield:

    4 appetizer or 2 entree servings


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2 tablespoons extra virgin olive oil
1 cup chopped onion
5 garlic cloves, sliced
1 1/2 cups dry white wine
1/2 cup clam juice
1/2 cup fresh parsley, chopped
4 tablespoons unsalted butter
2 pounds mussels, scrubbed, de-bearded
Crusty bread for serving


  1. Heat the oil in a 5.5-quart Dutch oven 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 5 minutes. Add the butter and stir until melted.
  3. Add the mussels, cover the pot, and cook until mussels open, about 5 minutes. (Discard any closed shells.) Serve immediately with crusty bread.