There's nothing quite like a big steaming pot of mussels in the middle of the table for everyone to dig into. This recipe for mussels with white wine, chilli and garlic is one of our favourites for sharing with friends, and it's a forgiving one - dial the chilli and garlic up or down to suit whoever's round the table. Best of all, it's ready in about 15 minutes from pan to plate.
Why we love this
A big steaming pot in the middle of the table for everyone to dig into is our idea of a perfect evening with friends, and you can dial the chilli to suit the crowd.
What you'll need
Gather everything first, then the cooking feels calmer.
- 2kg live mussels
- 2-3 shallots, finely chopped
- 3 large garlic cloves (or 4 small), chopped
- 200ml white wine
- 1 red chilli, chopped
- A handful of fresh parsley, chopped
- A little olive oil
- Salt and pepper, to taste
Cook along
Take it step by step; seafood rewards a calm hand.
- 1
Clean and prepare the mussels, scrubbing the shells and pulling away the beards.
- 2
Heat a little olive oil in a saute pan or deep frying pan and fry the shallots over a medium heat for a few minutes until they start to soften.
- 3
Add the garlic and cook for another minute.
- 4
Add the wine and boil for a couple of minutes.
- 5
Add the chopped chilli, then tip in the prepared mussels.
Buy your mussels as fresh as you can and cook them the same day. If you'd rather skip the heat, just leave the chilli out and add the parsley in with the mussels instead. A small onion works fine in place of the shallots. Whatever white wine you reach for, make it one you'd happily drink - a crisp, dry Sauvignon Blanc or Muscadet is perfect, as the flavour concentrates as it cooks. And do not skimp on the bread; mopping up that garlicky, winey broth is half the joy of it.
Serve it with
Serve with plenty of crusty bread to mop up the garlicky, winey broth, half the joy of it. Skinny fries on the side turn it into proper moules-frites.
Common questions
- How do I clean mussels before cooking?
- Give them a good rinse under cold running water and scrub the shells to shift any grit. Pull away the wiry 'beard' by tugging it towards the hinge. A short soak in cold water for around 20 minutes helps them spit out any last sand before they go in the pan.
- Which mussels should I throw away?
- Before cooking, discard any with cracked or broken shells. If a mussel is open, give it a sharp tap - if it doesn't close up, it's no longer alive and should go in the bin. After cooking, throw away any that haven't opened.
- Are mussels safe to eat?
- Yes, as long as they're fresh, properly cleaned and cooked through until the shells open. Buy live mussels from a trusted source, keep them cold, cook them the same day and follow the simple rules on which ones to discard, and you'll be fine.
- What white wine is best for mussels?
- A dry, crisp white with good acidity is ideal - Sauvignon Blanc or a traditional Muscadet are spot on. The golden rule is to cook with a wine you'd be happy to drink, because the flavour intensifies in the pot.
- How much do I need per person?
- Around 1kg of live mussels per person makes a generous main, so 2kg comfortably serves two. Scale it up or down depending on whether it's a starter or the main event.
