Steamed Mussels

  • 30 minutes preparation plus 10-15 minutes cooking time

    Preparation Time

  • moderate

    Difficulty Level

  • 4


The steamed mussels in one of the most favorite seafood dishes. Following a few simple but important steps, and using few ingredients of very good quality, mussels turn into a very delicious dish. The most well-known recipe for mussels is the Moules Marinières (mussels marinier) with white wine. To check if the mussels spoiled, we smell them before steaming them. In case one mussel is spoiled, we will understand it because it will smell really bad.


Aromatic, For Vegetarians, Gluten-free

  • 2 kg mussels, well rinsed and cleaned, with their shells
  • 8 spring onions, chopped
  • 150 gr butter
  • 200 ml white wine
  • Pepper
  • 2 bay leaves Sunspices
  • 4 tbsp chopped parsley
  • 3 tbsp chopped dill
  • 100 ml full fat cream


  1. We clean the mussels very well, rinsing them under cool tap water, removing any dirt using a small knife or a special tool, and removing the beards from them. We rinse them very well and let them aside.
  2. In a large pot which can fit all the mussels, we put 50 gr butter and we melt it. We add the chopped spring onions and let them soften for about 5’. We add the wine and we bring to a boil.
  3. We add the mussels, the chopped dill and the bay leaves. We cover the pot with a lid. We cook the mussels for about 4’, occasionally shaking the pot. After 4’, we check to see if all the mussels have opened. We throw away any mussels that haven’t opened. We add to the pot the remaining 100 gr of butter, the cream and the chopped parsley. We shake the pot and we cook for 2’, until the sauce thickens. We serve them in a large plate, sprinkling with some more parsley and freshly ground pepper.

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