Garlic Mussels Recipe

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  • Gluten-free
  • Nut-free


2 - 6


  • ½ tbsp oil
  • 1 onion, finely chopped
  • 2-3 cloves garlic, crushed
  • 300ml dry white wine 
  • 2kg fresh mussels, cleaned and de-bearded
  • juice of ½ a lemon 
  • 25g unsalted butter, cut into cubes
  • large handful parsley leaves, finely chopped 
  • small handful tarragon leaves, finely chopped


  • Heat the oil in a large heavy-based saucepan over a medium heat and cook for 3-4 minutes or until softened and golden. Add the garlic and cook for another minute.

  • Add the wine to the pan, cover and bring to the boil. Now add the mussels and replace the lid, shake the pan a couple of times during cooking. Heat for around 5 minutes until all the mussels have opened up. 

  • Drain the sauce into a small pan, add the lemon juice, butter and chopped herbs, boil for 1 minute, season well and mix with the mussels to serve.

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