Mussels in White Wine and Garlic

Other Fast With Fish Published January 28, 2026

A pot of mussels steamed open in white wine, garlic, and parsley is one of the fastest and most impressive meals you can put on a table. Ten minutes from stove to plate. Shellfish are permitted on all fasting days, but on fish days when wine is also freely permitted, this classic preparation comes into its own — the broth at the bottom of the pot, enriched by the mussel liquor and wine, demands bread for soaking.

Buy your mussels the day you cook them. They should smell of the sea and nothing else.

FASTING LEVEL: Fast With Fish
SERVINGS: 4
TIME: 15 minutes

INGREDIENTS

- 2 kg fresh mussels, scrubbed and debearded
- 3 tablespoons extra-virgin olive oil
- 6 cloves garlic, sliced thin
- 1 large shallot, diced fine
- 1/2 teaspoon red chili flakes
- 250ml dry white wine
- Juice of 1 lemon
- Large handful of fresh flat-leaf parsley, roughly chopped
- Black pepper to taste
- Crusty bread, for serving

METHOD

1. Inspect the mussels. Discard any that are open and do not close when tapped firmly, or any with cracked shells. Pull off any remaining beards.

2. Heat the olive oil in a very large pot (with a tight-fitting lid) over medium heat. Add the garlic and shallot and cook for 2 minutes until fragrant and just starting to color. Add the chili flakes and stir for 15 seconds.

3. Pour in the white wine and bring to a rapid boil. Add all the mussels at once and cover with the lid.

4. Steam for 4-5 minutes, shaking the pot once or twice, until all the mussels have opened. Discard any that remain stubbornly closed.

5. Add the lemon juice and most of the parsley. Toss gently.

6. Divide the mussels and broth among deep bowls. Scatter with the remaining parsley and serve immediately with thick slices of crusty bread for mopping up the broth.

NOTES

- Do not overcook the mussels. The moment they open, they are done. Overcooked mussels become rubbery.
- Use a dry, crisp white wine — Muscadet, Vermentino, or a dry Greek Assyrtiko are ideal. Do not use cooking wine.
- The broth at the bottom of the pot is liquid gold. Some people strain it through cheesecloth to remove any grit and serve it as a soup course.
- This feeds four as a starter or two as a main course. Adjust quantities accordingly.