Mussels in White Wine Sauce

Steamed mussels in white wine sauce are on almost every restaurant menu in Nova Scotia, but they’re surprisingly simple to make at home. Cooked in white wine, butter, and lots of minced garlic, the mussels release a light, briny broth that’s delicious mopped up with crusty sourdough.

I’m so lucky to have year-round access to fresh PEI mussels. Prince Edward Island, located just across the Northumberland Strait from Nova Scotia, is world-famous for its seafood, especially mussels and oysters.

I kept this recipe super simple, steaming the mussels in a Dutch oven with white wine, butter, Dijon, and minced garlic. I also like to add a bay leaf to give the broth a subtle savoury depth. Covering the pot tightly with a lid traps steam so the mussels open quickly and release their natural briny juices into the broth.

Once they’re open, I strain the cooking liquid through a fine mesh sieve to catch any sand and grit before pouring it back over the mussels. It’s an easy extra step that makes the broth much nicer for dipping with crusty sourdough.

Ingredients for Mussels in White Wine Sauce

Ingredient Notes

• Bay Leaf: Use a dried bay leaf that isn’t brittle or faded, as older leaves won’t contribute as much flavour to the broth.
• Butter (Salted): I use salted butter for all of my recipes.
• Garlic: Choose firm cloves without green shoots, which can taste bitter when cooked.
• Mussels In The Shell: Look for even, consistent sizing and tightly closed shells, and discard any that are cracked or stay open after gently tapping the shell on the counter.
• Mustard (Dijon): I like smooth Dijon mustard.
• Pepper (Black): For flavour, freshly cracked black pepper is best.
• White Wine (Dry): White wine forms the backbone of the broth, so choose a dry white you’d enjoy drinking. A crisp Pinot Grigio will keep the flavour clean and light, while a fruitier Sauvignon Blanc will add a bit more brightness.

It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.

Ingredient Substitutions

• Bay Leaf: Add 2 to 3 sprigs of fresh thyme instead.
• Butter: You can substitute with 2 tablespoons of olive oil.
• Garlic: Use 1 small shallot, finely minced, or ½ teaspoon of garlic powder.
• Mustard (Dijon): Whole-grain mustard is a good substitute.
• White Wine (Dry): Use ¾ cup of non-alcoholic white wine or low-sodium chicken broth.

Recipe Variations

Try any of the following for a twist on this mussels in white wine sauce recipe:

• Bacon: 2 slices, chopped, cook in the pot before adding the butter and set aside to stir in at the end
• Chilli Flakes: ¼ teaspoon, add with the garlic
• Dill: 1 tablespoon, chopped, add just before serving
• Fennel Fronds: 2 tablespoons, chopped, scatter over the finished dish
• Hot Sauce: 1 teaspoon, stir into the broth after simmering the wine
• Leek: ¼ cup, thinly sliced, cook briefly with the garlic
• Lemon Zest: 1 teaspoon, stir in just before serving
• Pernod: 1 tablespoon, stir into the broth after simmering the wine
• Tarragon: 1 tablespoon, chopped, add just before serving

Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.

How To Make Mussels in White Wine Sauce

STEP 1: Wash and debeard the mussels, then set aside. Melt the butter in a Dutch oven, add the minced garlic, and cook until fragrant, being careful not to brown it.

STEP 2: Stir in the white wine, Dijon mustard, and bay leaf, then simmer at a lively bubble for 1 to 2 minutes.

STEP 3: Add the mussels to the pot and place the lid on snugly.

STEP 4: Steam for 7 to 10 minutes, shaking the pot once halfway through, until the mussels have opened.

STEP 5: Use a slotted spoon or tongs to transfer the mussels to a large bowl, discarding any that have not opened.

STEP 6: Strain the cooking liquid through a fine mesh sieve set directly over the mussels to remove any grit or sand, then serve immediately with crusty bread for dipping.

Recipe Notes

• For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
• Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
• To switch to gram measurements, click “Metric grams” in the ingredients section of the recipe card.
• Discard any mussels with cracked shells before they go into the pot.
• Pull the beards toward the hinge end of the shell, and they should come off cleanly.
• Start checking for open shells at the 7-minute mark so the mussels don’t overcook.

Storage for Mussels in White Wine Sauce

• Store leftover mussels and broth in an airtight container in the refrigerator for up to 2 days.
• If you prefer, remove the mussels from the shells and store them directly in the broth to save space and make reheating easier.
• Warm gently on the stovetop until heated through, as boiling can make the mussels tough.