Mussels with White Wine Sauce (Appetizer)

Josh Mihaylo

"I tried two different recipes one day ... one was mussels with a tomato based sauce and the other was a clam recipe with a white wine sauce. The whole family agreed that the mussels tasted better than the clams but the sauce used with the clam recipe tasted better than the tomato based sauce. So this is the recipe I utilize now ... it's definitely a crowd pleaser."
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25 m servings
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Original recipe yields 6 servings

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  1. 1. In a large pot (or kitchen sink basin), soak the mussels in lightly salted cold water for 10 minutes. Make sure to completely cover the mussels with the water. Clean & debeard Mussels.
  2. 2. Melt butter in a large skillet over medium heat. Cook garlic in butter briefly (not longer than 90 seconds). Stir in wine, and season with Oregano, Parsley, and Red Pepper Flakes (if desired).
  3. 3. Place Mussels in the skillet and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes until Mussels open. Discard unopened Mussels.
  4. 4. Empty Mussels into a large serving bowl and garnish with fresh Parsley.


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