Mussels with Garlic and Wine

Mussels with garlic and white wine
Mussels with garlic and white wine

Mussels with Garlic and Wine have been a favorite dish of both the Loon and me for many, many years.  The mussels add an incredible briny flavor to the pancetta, shallot, garlic, herbs and wine sauce…with a bit of cream and butter to add some luxuriousness.

Toast some nice fresh bread (baguettes or ciabatta work nicely), and they will be screaming to be dipped into the heavenly sauce.  The mussels cook in about 5 minutes…so this incredible dish comes together fast.    And this is as good as any restaurant version you’ll ever have. If you can get PEI (Prince Edward Island) mussels, go for them…they are wonderful.  This dish is delicious and truly comfort at its best.

Mussels with garlic and white wine

Mussels with Garlic and Wine

It doesn't get much better or more comforting than a big bowl of steamed mussels with garlic and wine. Add some Pancetta, garlic, herbs, with a bit of cream and butter...and you'll be in heaven. PEI mussels are best. Give them a quick scrub and make sure the beards are removed (the dark fuzzy stuff on the edge of the mussel). Any mussels that are opened before cooking, discard. Any mussel that doesn't open after steaming, discard. Serve with toasted slices of thick bread for amazing dipping. Enjoy!
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Course: Seafood
Cuisine: Seafood
Keyword: Mussels
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 4 people
Calories: 168kcal


  • 8 - 10 slices of French bread 1/2" thick
  • 2 tbsp extra virgin olive oil
  • 1 oz pancetta chopped
  • 4 cloves garlic minced
  • 1 tbsp fresh thyme chopped
  • 1 tbsp fresh oregano chopped
  • 2 lb PEI mussels scrubbed and beards removed
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • Juice of 1 whole lemon about 1 tablespoon
  • Salt and pepper to taste healthy pinch of both
  • Pinch red pepper flakes
  • 1 tbsp parsley chopped


  • Pre-heat oven to 400F.
  • Brush one side of each bread slice with olive oil.
  • Bake until toasted, about 20 minutes (varies by oven, keep an eye on them).
  • In a large saute pan (it will need a lid, a Dutch oven works well), heat 1 tablespoon of the olive oil.
  • Add pancetta and cook until crispy, about 5 - 8 minutes.
  • Add garlic and herbs and saute for about 1 minute.
  • Add mussels and white wine, cover the pot, and steam until the mussels open, about 5 - 7 minutes.
  • Add heavy cream, butter, lemon, salt and pepper, and red pepper flakes - stir with a wooden spoon to incorporate.
  • Place mussels and sauce into serving dish.
  • Garnish with parsley, plus another small pinch of salt, pepper and red pepper flakes.
  • Serve with toasted bread.


Calories: 168kcal
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