Brussels-Style Mussels in White Wine with Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh mussels steamed in a fragrant white wine broth with garlic and dill, served with crusty bread for dipping. This belgian-inspired seafood ready in about 25 minutes pairs pounds mussels, tablespoons 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

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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Frequently asked questions

How long does Brussels-Style Mussels in White Wine with Dill take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Brussels-Style Mussels in White Wine with Dill?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds mussels from drying out.

Can I substitute ingredients in Brussels-Style Mussels in White Wine with Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Brussels-Style Mussels in White Wine with Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Brussels-Style Mussels in White Wine with Dill?

Belgian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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