Lemon-Thyme Mussels in Simmered Broth

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

Plump mussels simmered in a bright lemon-thyme broth with shallots, finished with a sprinkle of fresh herbs for a light yet satisfying meal. This seafood recipe, ready in about 20 minutes, pairs mussels, olive oil, shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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

• 2 pounds, scrubbed and debearded mussels
• 2 tablespoons olive oil
• 1, finely diced shallot
• 3 cloves, minced garlic
• 1/4 cup dry white wine
• 1, juice squeezed lemon
• 1 tablespoon, leaves picked fresh thyme

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Instructions

1. Step 1: Scrub 2 pounds mussels under cold water, removing beards and discarding any with cracked shells or that don't close when tapped.
2. Step 2: Heat 2 tablespoons olive oil in a large pot with a tight lid over medium heat until shimmering.
3. Step 3: Add 1 diced shallot and cook for 3 minutes until softened, then stir in 3 minced garlic cloves and cook for 1 minute more.
4. Step 4: Pour in 1/4 cup dry white wine, 1 squeezed lemon, and 1 tablespoon fresh thyme leaves, bringing to a simmer.
5. Step 5: Add the scrubbed mussels, cover, and cook for 5-7 minutes until mussels open — discard any unopened ones.
6. Step 6: Remove from heat, stir in additional lemon juice to taste, and serve immediately in shallow bowls with crusty bread for dipping.