Mussels in White Wine

Last year I had a fiasco cooking mussels. I learned very quickly how they must be cooked within a day of purchasing or they’re no good.   After being forced to throw out a few pounds of mussels, the next day I purchased more and made an excellent dish of Mussels in Tomato-Basil Broth.  As funny as it sounds, that was a major triumphant cooking moment.  Fast forward to this week…After having a Thai seafood dish, which included mussels, at my mom’s birthday lunch, I decided to make mussels again.  This time I decided to make this very easy dish, which was very good.  The calorie content below is based on if you ate all of the sauce. Most people do not, so you may not take in as many calories.


1 Tbsp butter, unsalted
1 cup dry white wine
2 lbs mussels, cleaned
3 Tbsp Italian flat leaf parsley, chopped
1/8 tsp garlic salt
1/4 tsp black pepper


Heat butter in a large pan until foaming, then pour in the wine. Bring to a boil. Discard any open mussels that do not close when sharply tapped, and add the remaining ones to the pan. Cover with a tight-fitting lid and cook over medium heat for 4-5 minutes, shaking the pan every now and then. By this time, all the mussels should have opened. Discard any that are still closed.

Line a large strainer with a paper towel and strain the mussels and their liquid through. Transfer the mussels to warmed serving bowls.

Pour the liquid into a small pan and bring to a boil. Season with salt and pepper and stir in the parsley. Pour over the mussels and serve immediately.

Nutrition Facts

Servings: 2
Serving size: 1/2 of recipe (20.6 ounces).
Calories 540.47

% Daily Value
Calories From Fat  142.53  26%
Total Fat 15.97g  25%
Saturated Fat 5.59g  28%