Menu Enter a recipe name, ingredient, keyword...

Oven-Steamed Mussels


Google Ads
Rate this recipe 4.4/5 (8 Votes)


  • 1 tablespoon 1 tablespoon extra-virgin olive oil
  • 3 cloves 3 cloves garlic, minced
  • Pinch Pinch red pepper flakes
  • 1 cup 1 cup dry white wine
  • 3 sprigs 3 sprigs fresh thyme
  • 2 2 bay leaves
  • 4 pounds 4 pounds mussels, scrubbed and debearded (Discard any mussel with an unpleasant odor or with a cracked or broken shell or a shell that won’t close)
  • 1/4 teaspoon 1/4 teaspoon salt
  • 2 tablespoons 2 tablespoons unsalted butter, cut into 4 pieces
  • 2 tablespoons 2 tablespoons fresh parsley, minced
  • Crusty bread, for serving


Adapted from


Step 1

1. Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil, garlic, and pepper flakes in large roasting pan over medium heat; cook, stirring constantly, until fragrant, about 30 seconds. Add wine, thyme sprigs, and bay leaves and bring to boil. Cook until wine is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.

2. Remove pan from oven. Push mussels to sides of pan. Add butter to center and whisk until melted. Discard thyme sprigs and bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.

You'll also love

Review this recipe

Steamed Mussels With White Wine, Garlic And Parsley Mussels Italiano