Mussels with white wine and herbs

  • Portions: 4 pp.
  • Level: 1/5
  • Preparation: 40 min.
  • Cooking: 10 min.
  • Season: For any season

With mussels and most seafood it is important to remember a few things: where they come from and the water in which they were caught, making sure they are cleaned properly as mussels work and function as the oceans filters and the freshness. With one last tip i give when cooking mussels and seafood is to keep it simple, less is more and let the product speak for its self.
But remember the golden rule for mussels, if any are open before cooking, remove them and if any are closed after you cook discard them.


  • 1kg mussels
  • 1 lemon
  • 250ml dry white wine
  • 2 cloves of garlic
  • 1 small bunch of parsley
  • 1 small bunch of chives
  • 1 small bunch of dill
  • 1 small bunch of fennel
  • Extra virgin olive oil
  • Salt and black pepper
  • 8 slices of Tuscan bread

To start this dish, it is important that the mussels are cleaned. To clean your mussels first you need to put them in salted water for 30 mins, this will allow them to do a self clean and spit out any sand or grit that my be inside. Then remove any barnacles on the outer shell and the beard on the side (this is the part that the mussel attaches its self to the rocks), then set your mussels aside.

Chop nice and fine one clove of garlic, then in a large pot on medium heat, add a good drop of olive oil and garlic and cook until the garlic is a slight golden in color, then add your mussels and white wine. Cook your white wine until the alcohol has evaporated and you can see the mussels starting to open, place and lid on the pot and shake every minute or so to get the mussels opening. Chop roughly your chives, dill and fennel.
After 5 mins check your mussels and if they are open add your chopped herbs and stir through (it is important not to overcook, as they will become tough and chewy), you will have natural sauce from the wine and the salt water the mussels release once opened.

Toast your bread until golden and and rub with the second clove of garlic and set aside. For the last minute of cooking add your herbs and mix through to give an aromatic smell and taste to the dish.
Then in a large bowl serve your mussels with the toasted garlic bread, a fresh lemon wedge and chopped parsley.

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