Mussels with White Wine Recipe

Mussels with White Wine


We use mainly white wine, cilantro and olive oil to add taste to mussels in this recipe.

Yield: 2 servings


  • 2 lb. live mussels
  • 1/2 cup of dry white wine
  • 1/2 cup of fish or chicken broth (choose low sodium version)
  • 1/2 onion, finely chopped
  • 4 tablespoons of olive oil
  • 3 gloves of garlic, finely chopped
  • cilantro or celery, chopped


  1. Rinse and scrub mussels under cold water. Using your fingers or a knife, remove beards (strings that hang from the mussel shells), and discard them.
  2. Heat a little bit of oil in a stockpot, add the finely chopped onions and cook them until they soften.
  3. Add the wine, fish broth or water and garlic. Bring the mixture to boil. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are open (discard any that does not open).
  4. Add and stir in herbs (cilantro or celery).
  5. With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Remove from heat. Pour the mussels and the sauce into a large bowl and serve hot.
  6. Enjoy your healthy and delicious meal!