Illuminated Mussels in White Wine Herb Broth
Fresh mussels steamed in a fragrant white wine broth with herbs, served with a vibrant lemon-caper garnish for a festival-inspired seafood dish. This Belgian-inspired seafood recipe, ready in about 20 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 300 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.
Ingredients
- 1 lb, scrubbed and debearded mussels
- 2 tbsp olive oil
- 3 cloves, minced garlic
- 1/2 cup dry white wine
- 1/2, juiced lemon
- 1/4 cup, finely chopped fresh parsley
- 1 tbsp, leaves only fresh thyme
- 1/4 tsp red pepper flakes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
- Step 2: Add 1 lb scrubbed mussels to the pot, then pour in 1/2 cup dry white wine and 1/2 lemon juice. Cover immediately and steam for 5-7 minutes until all mussels open.
- Step 3: Discard any mussels that remain closed, then stir in 1/4 cup fresh parsley, 1 tbsp fresh thyme leaves, and 1/4 tsp red pepper flakes.
- Step 4: Serve hot in shallow bowls, garnished with extra parsley and a lemon wedge for a bright, aromatic finish.
