Mussels in White Wine


  • 2 pounds mussels, cleaned and debearded
  • 2 tablespoons butter
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes, or to taste
  • 2 cups white wine
  • 1 cup chopped fresh flat-leaf parsley
  • lemon wedges for garnish


Melt butter in a large stock pot over medium heat. Add garlic and sautée for 1 minute. Add red and black pepper and lemon zest, stirring for another minute. 

Add the wine and bring to a boil. Add the mussels and cover. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for another 2 minutes. Once the shells begin to open, add parsley then cover pot and cook until all shells are open, about a minute or 2.