Steamed Mussels with White Wine and Thyme

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 lemon and thyme, served with crispy fries for a classic Belgian seafood experience. This Belgian-inspired seafood recipe, ready in about 30 minutes, pairs mussels, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 15 min Cook: 15 min Serves 4 Belgian cuisine 450 cal/serving

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Ingredients

2 lbs, scrubbed and debearded mussels
3 tbsp olive oil
1 large, finely chopped onion
3 cloves, minced garlic
1/4 cup dry white wine
1/4 cup chicken broth
1 tbsp, leaves only fresh thyme
1, cut into wedges lemon
to taste salt
to taste black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Heat olive oil in a large pot with tight-fitting lid over medium heat; add chopped onion and cook for 5 minutes until soft and translucent.
Step 2: Add minced garlic and cook for 1 minute until fragrant, then add white wine, chicken broth, thyme, salt, and pepper; bring to a simmer.
Step 3: Add scrubbed mussels to pot, cover immediately, and steam for 5-7 minutes until all mussels have opened.
Step 4: Discard any mussels that remain closed; transfer opened mussels to a serving platter.
Step 5: Strain cooking liquid through a fine-mesh sieve into a small bowl, discarding solids, then return liquid to pot.
Step 6: Bring strained liquid to a simmer and cook for 2 minutes to reduce slightly, then pour over mussels.
Step 7: Garnish with fresh parsley and serve with lemon wedges on the side.