Steamed Mussels in Garlic Butter White Wine Sauce

Steamed Mussels in Garlic Butter Sauce is a coastal classic — tender, briny mussels cooked gently in a rich, aromatic blend of garlic, butter, olive oil, and dry white wine. Accented by the sweetness of red bell pepper and onion, the mussels are steamed just until they open, locking in their delicate flavor. Finished with a sprinkle of fresh parsley and a squeeze of lemon, this dish is as simple as it is elegant — and best enjoyed with toasted bread to soak up every last spoonful of the garlicky broth.

Ingredients

• 1 ½ kg fresh mussels, cleaned and debearded
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 small onion, finely diced
• ½ red bell pepper, finely diced
• ½ cup dry white wine (or seafood stock)
• Salt & freshly cracked black pepper
• 2 tbsp fresh parsley, chopped (for garnish)
• Lemon wedges (for serving)

Directions