Mussels in White Wine

You can prepare the broth (through step 5) up to 4 hours ahead and keep it covered in the refrigerator. Reheat to a simmer and add the mussels just before serving, as overcooking them makes them tough and chewy.

Use ¾ cup dry vermouth, or increase the stock to 1 cup and add 2 tablespoons fresh lemon juice for acidity. Do not use sweet wine or cooking wine with added salt, as they will make the dish cloying or over-salted.

Yes, discard any mussels that do not open during steaming; they were likely dead before cooking and are unsafe to eat. Discard them without tasting or forcing them open.

Yes—after adding the mussels and broth to the pot in step 7, transfer the covered pot to a 425°F oven and steam for 6–8 minutes until all shells open. This works especially well for large batches and keeps your stovetop free.

Crusty bread is essential for soaking up the broth. Serve alongside a simple green salad with a light vinaigrette or over linguine tossed in the cooking broth with a drizzle of olive oil.

Refrigerate shelled mussels and broth in an airtight container for up to 1 day. Reheat gently in a small saucepan over low heat until warmed through, about 3–4 minutes. Mussels in their shells do not keep well and should be eaten fresh.