White Wine Mussels


  • 1 tablespoon olive oil
  • 1 onion (sliced)
  • 2 sprigs fresh thyme
  • Pinch crushed red peppers flakes
  • 4 pounds cleaned mussels
  • 1 cup dry white wine
  • ½ cup chicken broth
  • ½ cup fresh flat-leaf parsley (roughly chopped)
  • Crusty bread (for serving)


Heat the oil in a large wide pot. Add the onion, garlic, thyme and crushed pepper for 3 minutes.

Add the mussels and toss to coat. Add the wine and chicken broth and simmer, covered, for 3 minutes.

Toss with the parsley and cook, covered until the mussels open, 1-2 minutes more. Serve with crusty bread.

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