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Steamed mussles in a bowl with crusty baguette.

White Wine Steamed Mussels 'a la minute'

One of the fastest dinners around. Fresh mussels are nutrient-packed, with a wonderful bite and flavor that can take you straight to the French seaside!

  • Total Time: 30 minutes
  • Yield: Serves 2-4 1x


  • 2 pounds fresh mussels, cleaned of beards (discard any that are cracked or don't respond to gentle pressure)
  • 2 cups dry white wine, Sauvignon Blanc, unoaked Chardonnay or Muscadet recommended
  • 3 sprigs fresh thyme
  • 1 shallot, minced
  • 3 cloves garlic, sliced
  • few pinches whole peppercorns
  • genoa or soppressata salami, sliced
  • 1 Roma tomato, seeds removed, small dice
  • fresh chopped thyme or Italian parsley, optional
  • fresh baguette or french fries, optional


  1. In a very large pot, combine wine, shallots, garlic and thyme and bring to a boil.
  2. Simmer over medium to medium-low heat for a few minutes.
  3. Optional: strain liquid and return to the pot.
  4. Over high heat, add mussels to wine reduction and cover the pot.
  5. Cook for three to five minutes, just until mussels begin to open.
  6. Add salami and tomatoes, and cook another minute to warm through.
  7. Important! Discard any mussels that didn't open.
  8. Garnish with fresh chopped herbs, and serve with toasted bread, oven-baked fries or solo. 
  9. Discard any mussels that do not open.
  • Author: Christina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Steaming
  • Cuisine: French

Keywords: steamed mussels, white wine steamed mussels, how to cook mussels, how to debeard mussels