Steamed mussels with white wine and parsley

Delicious, light and done in under 20 minutes. Serve the steamed mussels with crispy bread, garlic mayonnaise for dipping, a nice salad and a good glass of white wine. Bon appetit!


For the mussels

  • 2 knobs of butter
  • 8 cloves of garlic
  • 4 shallots
  • 2 glasses of good quality white wine
  • A good bunch of flat leaf parsley
  • 1kg mussels, beards and barnacles removed

For the garlic mayonnaise

  • 2 cloves of garlic, finely chopped
  • 200-250 ml of yoghurt
  • 4-6 tbsp. mayonnaise
  • Half a lemon, juiced
  • Salt
  • Pepper



  1. Check the for any broken or open mussels. To check if the open ones are still ok to use, give a good tap with the back of a knife, if they are good to use they should close. When closing very slowly leave them on the counter for a few minutes to see if they close, if not, discard together with the broken ones.
  2. Clean the mussels by giving them a good scrub with a sponge and water.


The mussels

  1. In a pan, melt 1 knob of butter, add 2 shallots and fry until translucent
  2. Add the garlic and parsley, fry for another couple of minutes before adding in the wine and simmer for 2-3 minutes
  3. Now add in the mussels and steam with the lid on for about 5 minutes or until all the mussels have completely opened; give them a good shake every now and then to ensure they are all cooked
  4. Meanwhile, in a different pan melt the rest of the butter, add the rest of the shallots and fry until translucent
  5. Add the garlic and parsley before adding in the rest of the wine. Simmer for about 5 minutes
  6. When the mussels have all opened up remove them and drain in a colander (I discard of the sauce as the mussels spit out quite a bit of water when cooking and this makes the marinade very very salty)
  7. Serve with good quality bread, a nice glass of wine and a fresh salad

The garlic mayonnaise 

  1. Mix the yoghurt, mayonnaise, garlic and lemon juice
  2. Season to taste

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