Go Back
+ servings
Mussels in white wine sauce featured image.
Print Recipe
5 from 5 votes

Mussels in White Wine Sauce

Mussels in white wine sauce is a wonderful seafood dish that combines fresh mussels with a garlicky white wine and butter sauce tossed with fresh parsley. Best served with crusty bread to mop up the sauce!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4


  • 3 tablespoons extra virgin olive oil
  • 6 cloves garlic minced
  • 1/4 teaspoon hot red pepper flakes optional
  • 1 cup dry white wine
  • 2 pounds mussels scrubbed and cleaned
  • 1/4 cup Italian flat-leaf parsley minced
  • 4 tablespoons butter
  • salt to taste


  • Saute the minced garlic in the olive oil over medium-low heat until golden (about 2 minutes).
  • Add in the hot red pepper flakes and cook for another 30 seconds. Add the white wine and bring to a boil for 2 minutes.
  • Turn the heat to medium-high and add the mussels to the pan and cover.
  • Once the mussels open (about 3-5 minutes) remove the lid.
  • Turn the heat down to low and add in the butter and parsley and stir it all together to get all of the garlic and parsley into the shells. After 1 minute remove the pan from the heat. Taste test the sauce and season with salt and pepper. Serve with crusty bread to mop up all of the sauce. Enjoy!



  • Thoroughly clean and scrub the mussels.  Look them over and remove any beards with a kitchen towel.
  • Any mussels that do not open after 5-7 minutes of cooking time should be discarded as they are most likely dead.
  • This dish is best eaten right away.  Reheating leftover seafood in the microwave is not recommended.  If you must reheat mussels do so in a saucepan on low heat. 


Calories: 387kcal | Carbohydrates: 7.9g | Protein: 20.4g | Fat: 25.8g | Saturated Fat: 9.5g | Cholesterol: 78mg | Sodium: 571mg | Potassium: 606mg | Sugar: 0.5g | Calcium: 52mg | Iron: 7mg