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Italian-Style Steamed Mussels with Garlic, White Wine, and Herbs

Crock filled with steamed mussels topped with sautéed garlic, onion, diced tomatoes, and parsley,
Photos by Tom Pitera | Styling by Erika Pitera

Mussels Steamed in White Wine and Garlic

A generous bowl of steamed mussels in a white wine and garlic broth is an inviting way to start a meal with friends or family. Bright and simple, this Italian-inspired version is ready in about 30 minutes and has become a household favorite. The broth begins with sautéed onion and garlic, is enriched with white wine and diced tomatoes, and finishes with chopped parsley and fresh soft breadcrumbs. The breadcrumbs help the broth cling to the mussels so every bite is full of savory flavor.

This recipe is a regular feature on our Feast of the Seven Fishes Christmas Eve menu, but it’s equally appropriate any time you want an elegant yet easy starter. To serve as a main course, increase the portions and pair the mussels with a crisp salad, plentiful crusty bread, and a chilled glass of white wine.

Ingredient Notes and Substitutions

A few key ingredients make this dish shine. Quantities are listed in the recipe card below.

Fresh, uncooked mussels arranged on a slate board,.

MUSSELS: Buy live mussels whenever possible. They should be tightly closed or close when tapped, smell briny rather than fishy, and have intact shells. Store them on ice in the refrigerator and use them the same day when you can; they will keep up to 24 hours if kept very cold and ventilated.

WHITE WINE: Use a crisp dry white like Sauvignon Blanc, Pinot Grigio, or Soave. The wine adds depth to the broth without overwhelming the mussels.

FRESH BREADCRUMBS: Soft, fresh breadcrumbs are best for finishing the broth so it adheres to the mussels and to the dipping bread. Avoid dry or toasted crumbs for this step.

A Quick Look at Preparation

How to Make Steamed Mussels

Below is an overview of the technique; the complete step-by-step instructions are in the recipe card further down.

Start by cleaning the mussels (see the cleaning section below).

Sauté the onion in a large pot until soft and translucent, then add minced garlic and a pinch of crushed red pepper. Cook briefly until fragrant, then add white wine and diced tomatoes. Increase the heat and bring the mixture to a boil.

A serving bowl filled with steamed mussels topped with bits of garlic, onion, tomato, and parsley and crusty bread for dipping.

Carefully add the mussels, cover the pot, and steam. Mussels typically open in 3 to 5 minutes, so begin checking after 3 minutes. Transfer opened mussels to a serving bowl as they open.

With the mussels removed, stir fresh breadcrumbs and parsley into the simmering broth so it thickens slightly, then spoon the sauce over the mussels. Serve at once with plenty of toasted bread for dipping.

How to Clean Mussels

Inspect mussels and discard any with cracked shells or those that remain open and do not close when tapped. Scrub the shells under cold running water with a soft brush and trim the “beards” — the fibrous threads at the hinge — with kitchen shears or by pulling gently. Rinse again and they are ready to cook.

More Italian-Inspired Starters

If you want other Italian-style appetizers, fried ravioli makes a satisfying starter, while prosciutto-wrapped melon is an easy no-cook option that balances sweet and salty. For additional seafood starters, Clams Casino and Scungilli Salad offer bold flavors and are great companions to steamed mussels on a shared menu.

Crock filled with steamed mussels topped with sautéed onion, garlic, diced tomatoes, and parsley.
4.58 from 19 votes

Steamed Mussels Italian-Style

By Lynne Webb
These steamed mussels are cooked in an Italian-style garlic and white wine broth with tomatoes, then finished with fresh breadcrumbs and parsley. Serve with toasted bread to soak up every drop.
Prep: 20
Cook: 10
Total: 30
Servings: 6 servings
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Ingredients

  • 3 lbs mussels
  • 1/4 cup extra virgin olive oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • Pinch crushed red pepper flakes
  • 2/3 cup diced tomatoes, (see notes)
  • 1/3 cup dry white wine
  • 3 tablespoons fresh breadcrumbs
  • 3 tablespoons chopped fresh parsley

Instructions

  • Scrub mussel shells under cool running water to remove grit. Trim the beard (the fibrous threads near the hinge) with kitchen shears or pull gently. Discard any mussels with cracked shells or those that won’t close when tapped.
  • Heat olive oil in a large soup pot over medium heat. Add the onion and sauté 3 to 4 minutes until soft and translucent. Stir in the garlic and cook 1 minute until fragrant. Add crushed red pepper, wine, and diced tomatoes.
  • Increase the heat and bring the broth to a boil. Add the mussels, cover immediately, and steam about 3 minutes, shaking the pot occasionally to redistribute them.
  • Uncover and check that most mussels have opened. If needed, cover and steam 1 more minute. Discard any mussels that remain closed after cooking.
  • Transfer opened mussels quickly to a serving bowl. Stir the breadcrumbs into the simmering pan juices, add the parsley, and spoon the mixture over the mussels. Serve immediately.

Notes

ABOUT THE TOMATOES: Use fresh or canned. For fresh tomatoes, peel, seed, and finely chop 3 to 4 plum tomatoes. For canned, drain well and chop finely.

Nutrition

Calories: 155, Total Fat: 10g, Cholesterol: 8mg, Sodium: 126mg, Carbohydrates: 10g, Fiber: 1g, Sugar: 2g, Protein: 5g

Nutrition information is automatically calculated and should be used as an approximation.