Steamed Mussels in White Wine & Garlic Butter

I absolutely love mussels but have never prepared them myself, until last night!:-)
For all of you who think mussels are not easy to prepare – well, they are super easy, actually!
The only part that takes more time is ‘debearding’ them.
I didn’t even know they had beard but after a bit of research on how to clean them I found out that they needed to be debearded.:-) That still makes me laugh, a lot.
So the process of removing the mussels’ beard is very simple – you basically pull it out!
And it took about 6 – 7 minutes for them to cook.
But be careful, it is important not to overcook the mussels, as is the case with most of the seafood.
As soon as they open, leave for about 3 – 4 minutes more and remove from the hob.
The recipe I’m sharing is inspired but the famous french recipe.

Mummy’s Fast & Easy

It is very simple – white wine, butter and garlic, nothing else.
Here’s what you need for this yummy recipe.


  • 1kg mussels
  • 400ml white wine (buy wine that you would enjoy drinking, I used Sauvignon Blanc)
  • 2 garlic cloves, crushed
  • 100g butterĀ 

Heat a pot with the wine and add the mussels.
It takes about 5 minutes to cook.
Once they open, leave for 3 – 4 minutes and remove from the hob.
Meanwhile, heat the butter in another pot.
Add the garlic and leave until the butter melts.
Pour the garlic butter over the mussels.
The broth is super tasty so add some more when serving the mussels.
Choose a bread you love to dip in and enjoy!
Mummy’s Fast & Easy

Tip: Make sure all the mussels are closed. If opened, throw them away.