Steamed Mussels in Garlic Butter White Wine Sauce

Directions

Prepare the Mussels:

1. Rinse the mussels thoroughly under cold running water. Use a stiff brush to scrub the shells clean and remove any sand or debris. Remove the beards (the fibrous threads sticking out from the shell) by gripping and pulling them toward the hinge. If any mussels are open, gently tap them against the side of the sink; if they do not close after a few seconds, discard them. Proper cleaning ensures a grit-free final dish and safe consumption.

Make the Garlic Butter Base:

1. In a large pot or deep, heavy-bottomed skillet with a fitted lid, heat the olive oil and melt the butter over medium heat. Allow the butter to foam slightly but not brown.
2. Add the finely diced onion and red bell pepper. Sauté for 3–4 minutes, stirring occasionally, until the vegetables begin to soften and turn translucent. The bell pepper adds a subtle sweetness and color to the base.
3. Add the minced garlic and cook for an additional 30–45 seconds, stirring constantly, just until the garlic becomes fragrant. Avoid browning the garlic, as it can turn bitter and overpower the delicate seafood.

Steam the Mussels:

1. Increase the heat to medium-high and add the cleaned mussels to the pot. Pour in the dry white wine (or seafood stock, if preferred). The liquid will immediately begin to steam as it hits the hot pan.
2. Quickly cover the pot with a tight-fitting lid to trap the steam. Cook the mussels for 5–7 minutes, shaking the pot occasionally to redistribute the mussels for even cooking. You’ll know they’re done when most have opened. Do not overcook, as the meat can become rubbery.
3. Remove the lid carefully to release the steam. Discard any mussels that did not open, as they may not be safe to eat.

Finish & Serve: