Mussels in Garlic Butter

Seafood is my favourite, specially shellfish like clams, mussels, prawns and lobsters. Today what I am sharing with you is mussels cooked in white wine and garlic. Garlic is the best combination for mussels. Mussels are found easily in the Middle east and European countries. You can switch it with fresh clams if you don’t find mussels. This is very easy to prepare and quite tasty and takes very less time.


1 kg mussels
100 g butter
7-8 garlic chopped
5-6 shallots or pearl onions chopped
1/2 cup white wine or water
salt to taste
Coriander leaves for garnishing
Freshly ground black pepper
2-3 finely chopped red chilly


  • Scrub the bearded mussels thoroughly and clean it nicely under running water. Discard any mussels which are open or broken.
  • Heat a large frying pan in a low flame. Add butter.
  • Once the butter melts, add the chopped garlic. Reserve some for garnish.
  • Fry for a minute. Add the shallots and cook for another 2-3 minutes.
  • Add the salt, pepper, red chilly, wine and the mussels. Cover and cook for around 5-7 minutes or till all the mussels open up.
  • Remove from fire.
  • For serving, scoop some mussels into bowls. Add the juice over it. Sprinkle some garlic and coriander leaves.
  • Dip into the juice some Ciabatta bread or any bread .

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