Mussels are part of the same tasty crew as clams, oysters, and scallops. They have a rich, buttery flavor and an orangish-brown meat that’s packed with ocean-fresh flavor. Most of the mussels in North America come from the cool waters off Prince Edward Island in Canada—sleek, black, and about 2–3 inches long. You’ll also find the bold and colorful green-lipped mussels from New Zealand. These ocean gems are super versatile, but steaming them in a white wine broth (with crusty bread for dipping) is a go-to method that delivers every time.
This easy mussels in white wine broth recipe brings bold coastal flavors to your table in just 30 minutes. We keep it simple but loaded with fresh aromatics, a splash of wine, and a punch of citrus-herb heat from Fin & Fowl — one of our most versatile seasoning blends for seafood and more.
Yields: About 4 Servings | Prep Time: 15 Minutes | Total Time: 30 Minutes
INGREDIENTS:
2 tbsp olive oil
1 small shallot, diced (or sub yellow onion)
1 large Roma tomato, diced
6 garlic cloves, finely minced
2 lbs mussels, cleaned and debearded
1 cup dry white wine
1 cup chicken stock
3 tbsp unsalted butter
2–3 tbsp Fin & Fowl
🔥 PROCESS:
1 | Remove the beards from the mussels and scrub them under cold water. Let them soak for 5–10 minutes to purge any sand or grit.
2 | While the mussels soak, prep your shallot, garlic, and tomato.
3 | Drain and rinse the mussels. Discard any with broken shells or those that won’t close when tapped.
4 | In a large pot, heat olive oil over medium heat. Add the diced shallots and a pinch of salt. Sauté for 3–4 minutes until lightly browned.
5 | Stir in the garlic and cook for 30–45 seconds, just until fragrant.
6 | Add the mussels and diced tomato. Stir for 2 minutes to start combining flavors.
7 | Deglaze the pan with white wine, then pour in the chicken stock and Fin & Fowl. Mix well.
8 | Cover with a lid and steam for 2–3 minutes or until all mussels have opened. Discard any that stay closed.
9 | Stir in the butter and adjust seasoning to taste. Sprinkle with optional parsley.
10 | Serve immediately with toasted or crusty bread for soaking up that delicious broth.
💣 Pro Tips for Perfect Mussels:
- Use fresh mussels: Cook them the same day you buy them for best flavor.
- Crusty bread is non-negotiable: That broth is liquid gold.
- Boost your broth: Add a squeeze of fresh lemon or a dash of red pepper flakes for a zingy kick.
🧄 Why You’ll Love These Steamed Mussels:
- Restaurant-quality seafood in 30 minutes: Fancy without the fuss.
- Loaded with citrus-herb flavor: Thanks to Fin & Fowl, your broth will sing.
- Perfect for entertaining: Serve with wine and watch your guests go wild.