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  • 1 1/2 to 2 pounds PEI mussels
  • 3 TBLS butter
  • 4 cloves garlic, chopped
  • 1 small shallot, chopped
  • 1/4 C white wine, I used a Pinot Grigio
  • 1/2 bottle clam juice
  • Kosher salt/Pepper
  • few dashes of McCormick Crushed Red Pepper
  • fresh chopped parsley
  • zest and juice of one lemon
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This recipe for my Steamed Mussels with White Wine and Garlic may just be the easiest, quickest and tastiest yet! You can enjoy as an appetizer with crusty bread or make as a meal and pour over top your favorite pasta. Either way…you are not going to believe the flavor you can create in just about fifteen minutes from start to finish!

f you are local to Charlotte, stop in The Carolina Meat & Fish Co. and grab a few pounds of PEI Mussels and let’s get steaming! Be sure to check out my recipe for Mussels Marinara too!

Rinse your mussels under cold water in a colander. Melt your butter in a pan. Add in the garlic, shallots, red pepper flakes, salt and pepper. Allow the garlic and shallots to just infuse the butter and soften…about three minutes. Do NOT brown or burn.

Add the white wine and clam juice. Turn up the heat enough to bring the mixture to a simmer. Toss in the mussels and place lid.

Mussels will only take a few minutes to open. Try not to overcook as they can become tough…check for any that did not open and discard. Add in the fresh parsley, lemon zest and lemon juice.

Toss to coat the mussels in the sauce and serve! ENJOY!

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