Brussels-Style Mussels in White Wine with Dill

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh mussels steamed in a fragrant white wine broth with garlic and dill, served with crusty bread for dipping. This Belgian-inspired seafood recipe, ready in about 25 minutes, pairs mussels, olive oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Belgian cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Scrub 2 pounds mussels under cold running water, removing any beards. Discard any mussels with cracked shells or that don't close when tapped.
  2. Step 2: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 4 cloves garlic, minced, and cook for 1 minute until fragrant.
  3. Step 3: Add 1 cup white wine and 2 tablespoons fresh dill to the pot, then bring to a gentle simmer.
  4. Step 4: Add the mussels to the pot, cover tightly, and steam for 5-7 minutes, shaking the pot occasionally, until all mussels have opened.
  5. Step 5: Remove from heat, stir in 1 tablespoon butter, and squeeze in juice from 1 lemon. Discard any mussels that didn't open.
  6. Step 6: Serve immediately in bowls with crusty bread for dipping.

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