Easy mussel recipe steamed in butter and wine

Cook Street Mussels

Mussels are easy to make at home. All you need is some white wine, butter and herbs.

Course Main Course Seafood
Cuisine French
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Lea Ann Brown


  • 1 pound Fresh Mussels
  • 1 Tablespoons Parsley fine chopped
  • 2 Tablespoons Chives fine chopped
  • 1 large shallot peeled and minced
  • 4 Tablespoons butter
  • 1/2 bottle White wine
  • 2 Tablespoons Pernod
  • 1 cup Cherry Tomatoes different colors, and halved
  • salt and pepper to taste.


  1. When you purchase mussels, transfer them from butcher paper to a bowl and cover with ice. Store in refrigerator until ready to use. 

  2. When ready to cook, sort through mussels for any cracked shells. Discard any mussels with cracked shells. If you find a shell that is open, lightly tap the shell on a hard surface. If the shell doesn't close, discard. This means the mussel is dead. Also look for any beards. Pull and remove the beards.

  3. Heat a Dutch Oven over medium high heat. Add butter. When butter is melted, add parsley, chives, and shallot. Pour in the mussels and add half of the wine. Cover with lid and cook for 2 - 3 minutes.

  4. Uncover and stir mussels and ingredients well. Add the rest of the wine and cover.

  5. Cook for about 5 minutes more. All shells should be open. If a shell doesn't open, discard. 

  6. Add Cherry Tomatoes and the Pernod.  Stir well. Serve immediately with sliced French Bread.

Recipe Notes

So many flavors of compound butter would work well with this. We have used Lobster Butter and Tequila Butter = delicious.