Pilar Valdes' Steamed Mussels

1 minPrep Time
4 minsCook Time

7 minsTotal Time


Steamed Mussels

  • 1/4 Cup Dijon Mustard
  • 1 Cup Dry White Wine
  • 2 Lb Mussels Rinsed and debearded
  • 2 Garlic Cloves
  • 1/2 Shallot
  • 2 Tbsp Butter Preferably at room temperature
  • 1 Tbsp Olive Oil
  • 1/2 Bu Parsley
  • Freshly Ground Pepper
  • Kosher Salt


In a saute pan or saucepan with a lid (large enough to fit all your mussels in a single layer), turn the heat to medium high. Add the butter and olive oil and swirl to melt and coat. Roughly chop the garlic and slice the shallots. Add to the pan and season with salt and pepper. Sautee for about 1 minute until fragrant. In a small bowl or cup, whisk together the white wine and mustard. Pour into the pan and bring to a boil. Check for seasoning. Add the mussels and shake pan to coat, immediately place the lid on and allow the mussels to steam and fully open, about 3-5 minutes, shaking the pan occasionally. While the mussels are steaming, roughly chop the parsley. Remove the lid, season with freshly ground pepper and garnish with parsley. Give the mussels a quick toss and serve with a side of your favorite bread to mop up all the juices.