Steamed mussels are the fastest way to feel like you cooked a “fancy” dinner without actually working that hard.
This version starts with the classic garlic + white wine + butter situation, then takes a sharp left into obsession territory with browned chorizo and saffron for a golden, smoky broth you’ll want to mop up with bread (and yes, drinking it from the bowl is socially acceptable in my kitchen).
Why You’ll Love This Steamed Mussel Recipe
- Fast– Only taking 20 minutes to debread, prep and steam, this is a super speedy seafood fest that screams flavor.
- Complex Flavor Profile-white wine + garlic + butter, with optional saffron + chorizo upgrade
- Serving Options- Serve alone, with crusty bread, over pasta or fries.
- Tips & How To’s (with video) for the mussel making novice.
How to Clean Mussels
Cleaning freshing mussels is also known as debreading them although they are actually two different processes. Many store bought mussels are farm raised and grown on ropes, so they won’t require the same process to remove mud a grit.
What is debearding a mussel? The “beard” of a mussel is a little clump of hair-like fibers that comes out of the shell. It kind of looks like seaweed got stuck, but is actually part of the mussel. Many farm-raised mussels will come debearded, but you should still check.
- Place the live mussels in a colander in the sink and run cold water over them. You can also soak them in a bowl, draining the water and refilling to get rid of the dirty water.
- Use a potato brush (or just your fingers) to scrub off any debris or residue from the mussel shell.
- To remove mussel beards, grab the little spongy piece with two fingers and tug it towards the hinge.
- If you find any mussels with open shells, lightly tap the side of the mussel against the side of the sink. If the mussel closes up again in response, it’s alive and good to cook. If not, throw it away. Mussels, like other types of shellfish and mollusks, need to be cooked while still alive to avoid issues with bacteria.
- Keep on ice or in the fridge until ready to cook. Do not close up a bag or keep them fully submerged. They are alive, so they still need to breathe or you could end up with some stinky, inedible mussels.
What You’ll Need
This recipe is very verstile. The mussels need enough liquid to create steam and not totally evaporate. The vegetables are best when they still have a toothy snap and aren’t totally soft. The exact amounts can be left up to you, but make sure you have some of the flavorful sauce left in the bowl to eat with bread.
- Chorizo or Andouille Sausage- The links I get are typically already cooked, but if they aren’t, cook them and then slice and brown for extra flavor.
- White wine or sparkling wine– The alcohol will evaporate, making this dish safe for consumption. Dry whites or brut sparkling are good picks- think Sauvignon blanc and pinot grigio. If you don’t want to use wine, swap for a seafood broth.
- Water- The goal is to have some broth left, by adding a small amount of water you give yourself a little more wiggle room for the evaporation.
- Unsalted Butter– Adds to the richness of the broth. If using salted butter, omit the additional salt. Alternately, swap butter for 2 tablespoons of olive oil.
- Coarse kosher salt and freshly cracked black pepper– For seasoning, adjust based on preference and if you use a fine sea salt, reduce to 1/4 teaspoon or just a few shakes.
- Saffron- These golden threads will provide a glorious yellow hue, aroma and floral flavor that pairs perfectly with smoky chorizo. A little goes a long way for this flavorful broth and yes, saffron does cost a pretty penny. It can be omitted, but really makes this dish special so I don’t suggest it. Luckily saffron stores well so you can use the same jar sparingly for a long amount of time.
- Fresh Garlic- I really prefer fresh garlic to jarred. Slicing makes for a less pungent garlic flavor than mincing. If you want a garlic-forward dish, mince or press the garlic cloves.
- Onion– Feel free to use a white, red, yellow or sweet onion.
- Bell Peppers– Any color or variety just equal to one whole bell pepper cut into strips and then halved for easy eating.
- Grape Tomatoes– I love a soft, smashed tomato in the broth on bread.
- Fresh Mussels– Black mussels are preferred for this recipe. Wild caught are great, but farm raised also work (and tend to be less gritty). Just make sure they are healthy, no overly fishy smelling, scrubbed and debearded. Here is our guide to different types of mussels.
- Fresh Lemon Wedges– These are optional, but a spritz of fresh citrus juice brightens nearly any seafood dish.
- Fresh Parsley– Also optional, a fresh green sprinkling always looks pretty.
Serve with a loaf of toasted bread or over pasta like a clam sauce, or even crispy French fries like steak frites with mussels. I also like fresh lemon juice or lemon zest. Variations include making them spicy with a few drops of hot sauce or crushed red pepper flakes.
How to Steam Mussels
- Brown Chorizo- My steamed mussel recipe starts with browning the sausage. Yes, it is already cooked, but the natural oils will be enhanced markedly if they give a nice sear. Heat a large skillet or cast iron pan over medium-high heat. If using stainless, use a touch of oil or non-stick cooking spray. Sear the chorizo slices until nicely browned and fragrant and then set aside.
- Make Broth– Pick a large, wide pot or Dutch oven that is deep enough for all of the mussels. The recipe calls for 2 pounds, but you can do anywhere from 1-3 pounds using the same amount of broth. This is steaming, so the mussels won’t be submerged in liquid, you just need enough to create steam on the bottom and not run dry (about 1-2 cups). Combine the wine, water butter, salt, pepper and saffron over medium heat until simmering. The threads won’t be totally dissolved, that is fine, as long as they are fragrant and starting to pigment the broth yellow.
- Add Veggies– Add the onion, bell pepper and garlic to the pot, give it a good stir, then top with raw cleaned mussels, cover. Adding now ensures they soften, but keep their snap. Steam covered for 4-5 minutes or until mussels have opened. Add the browned chorizo back to the top and cover for another minute. Depending on how many mussels you have or the size of of the pot, you might need to rotate them using tongs or a slotted spoon to get all of them equally cooked.
- Serve- Transfer to the mussels and broth to a large bowl, trying to spoon the liquid over the cooked mussels to keep them wet. Discard any mussels that failed to open. Spritz with fresh lemon juice to finish. They can be served with bread, over pasta or rice.
Chef Notes
- The pungency of garlic varies greatly depending on how it is prepared. The more membranes that are severed, the more garlicky flavor produced. Slicing gives warm garlic flavor without being overwhelming. If peel-the-paint is what you are looking for, try minced or grating.
- Flavor Blooms in Fat– Allow the saffron a few minutes to steep and bloom in the broth and butter to really bring out the floral notes.
- White Wine– You can use a fruit-forward wine or a dry white for this recipe depending on your personal preference.
- Finish with acid– adding a spritz of lemon before serving brightens all of the flavors, whereas adding it directly to the steaming broth will have it feel lost and muted.
How Long To Steam Mussels
Steam timing (the only timeline you need): Once the liquid is simmering and the lid is on:
- 1 lb mussels: ~3–4 minutes
- 2 lbs mussels: ~4–6 minutes
- 3 lbs mussels: ~6–8 minutes
Rotate for even opening: At the halfway mark, quickly lift the lid and use tongs to move top mussels down. Cover again and steam the rest of the time. Move fast so the bottom layer doesn’t overcook. The meat will look plump.
Tips for Cooking Mussels at Home
- Buy the right mussels: Fresh should smell like the ocean (clean + briny), not “fishy.” Skip any with cracked shells or ones that are wide open and won’t close after a tap test.
- Mussels should be prepared within a few days (if not hours) of purchasing. Store them on ice or in the refrigerator with the bag open. Remember, they are still living and need to breathe to stay good. Don’t suffocate them.
- Rinse them in cold water. scrubbing their shells with a potato brush to remove any debris or seaweed and debeard them. Discard any mussels with broken shells or that are already open prior.
Use a wide pot, not a skyscraper: A wide Dutch oven/stockpot steams more evenly and opens shells faster. Overcrowding = uneven cooking and more “why won’t you OPEN?” frustration. If you have more than 2 pounds, I highly suggest making them in two batches.
Bloom saffron for max flavor: Warm it in the simmering wine/butter for 2 minutes before adding mussels. You’ll get better color and aroma (and feel wildly fancy while doing it).
Brown the chorizo first—always: Even if it’s “fully cooked,” searing wakes up the paprika-garlic oils and builds a flavor base. Translation: your broth tastes like it paid rent.
- Do not over steam your mussels. People tend to want to steam little longer to “make sure they are done,” but this can also ruin your meal. Mussels are done when the shells are open, which only takes about 4-5 minutes. Which also makes them one of the quickest meals out there! The meat will be plump and juicy.
Making Mussels FAQ
Most likely because you skipped cleaning, didn’t clean well enough or dumped them after rinsing. Scrub shells well, and if you’re worried about sand, do a quick 10-minute “swish rinse” in a bowl of cold water, then lift mussels out (don’t pour- sand stays at the bottom). Farm raised mussels are cleaner, but still have some grit.
For approximately 2 pounds mussels, aim for 1 to 1 1/2 cups total liquid (wine + water/stock). You need enough to create steam and leave broth behind—not so much they boil like seafood soup.
More Easy Seafood Recipes
Steamed Mussels Recipe with Chorizo White Wine Broth
Equipment
Ingredients
- 4 links chorizo or andouille sausage , cut into disks
- 4 tablespoons unsalted butter
- 1/2 onion , thinly sliced
- 1/2 green bell pepper , thinly sliced
- 1/2 red bell pepper , thinly sliced
- 4 garlic cloves , thinly sliced
- 1 cup dry white wine or sparkling wine
- 1/2 cup water
- 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon ground black pepper
- 1 pinch saffron
- 1/2 cup grape tomatoes
- 2 pounds PEI mussels , scrubbed and soaked
- crusty bread for serving, optional
Instructions
- Heat a large skillet or cast iron pan over medium-high heat. Sear the sliced 4 links chorizo or andouille sausage until nicely browned and fragrant on both sides. Remove and set aside.
- In a large pot or Dutch oven, combine, melt the 4 tablespoons unsalted butter, 1 cup dry white wine or sparkling wine, 1/2 cup water, 1/2 teaspoon coarse kosher salt, 1/2 teaspoon ground black pepper, and 1 pinch saffron. Bring to a simmer and allow the saffron to bloom.
- Add the sliced 1/2 onion, 1/2 green bell pepper, 1/2 red bell pepper, 4 garlic cloves and 1/2 cup grape tomatoes to the pot and top with the 2 pounds PEI mussels. Cover and steam for 4-5 minutes or until mussels open, opening to rotate, if needed. Add the cooked chorizo back to the top of the pot, covering and cooking for 1 more minute.
- Transfer to the mussels and broth to a large bowl for serving, spoon the sauce over the mussels as you transfer. Finish with a spritz of fresh lemon juice. Serve with crusty bread, over pasta or rice.
- If you've tried this recipe, come back and let us know in the comment or star ratings!
Video
Notes
How Long To Steam Mussels
- 1 lb mussels: ~3–4 minutes
- 2 lbs mussels: ~4–6 minutes
- 3 lbs mussels: ~6–8 minutes
Storage & Leftovers
I recommend preparing mussels right before serving. They get rubbery and dry when made ahead of time or when reheating leftovers. Cooked mussel meat can be removed from the shell and frozen in an airtight plastic bag for up to 3 months. Thaw overnight in the refrigerator and use in a recipe that calls for cooked mussels.Nutrition
This recipe was so, so good. I live in Upstate New York and snowed in. I had everything for this in the freezer, even the chorizo which I didn’t know what I was going to do with. Am definitely going to make this again. Thank you! I did make linguine with it.
Thank you, Barbara! We are snowed in down in Maryland too. I am super impressed you happen to have all of these ingredients in your freezer. Glad you loved it and stay warm!
Love mussels i cook. It all the time use it as a ingredient for paella , cook it with ginger and spinach, make a seafood omellete .
Hello,
I like mussels with red wine gravy..thanks for the offer.
Eric
I love mussels and I finally got my husband on board. So now we make them a lot