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Springtime Steamed Mussels

By Peggy Crews



Serves 4


1 tablespoon vegetable oil

3 cloves garlic, minced

1 cup dry white wine

4 pounds mussels, well-scrubbed and debearded


In a Dutch oven or wok heat the oil until shimmering over medium heat.  Saute the garlic until fragrant, about 30-seconds.  Add the wine and bring to a boil.  Let the garlic-wine mixture boil for 3 minutes.  Add the mussels, cover the pot and simmer for 4-6 minutes, stirring twice.  Discard any mussels that fail to open. 


Serve the mussels and their broth with plenty of crusty bread for dipping. 

Limpets Rebekah Boettcher_opt (1)_edited.png

Illustration by Rebekah Boettcher

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