Mussels are cooked in white wine with shallots, garlic and chilli. Buy them from a reputable supplier, keep them chilled and allow time to clean and check them before cooking. Have the bread and serving bowls ready before the mussels go into the pan.
Before you start
The pan stage is quick, but cleaning and checking the mussels takes extra attention. Discard shells that stay closed after cooking.
What you'll need
Gather everything first, then the cooking feels calmer.
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.
- 6
Stir around, then cover and cook for 5-6 minutes.
- 7
The mussels are cooked when the shells have opened.
- 8
Discard any mussels that have stayed shut, then season with salt and pepper and scatter over the chopped parsley.
- 9
Serve with plenty of crusty bread to soak up the delicious juices.
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.
