Dinner

Mussels in White Wine with Garlic and Parsley

Name: Mussels in White Wine with Garlic and Parsley
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 200 g Mussels, cooked and shelled; 100 ml Dry white wine; 40 g Shallot; 3 cloves, about 9 g Garlic; 10 g Butter; A big handful, chopped Fresh parsley; Plenty Black pepper; 1 slice, about 50 g Sourdough

A pot of mussels steamed open in wine with shallot and garlic, a little butter swirled in, and bread for the liquor. 39 g of protein for 511 kcal.

Calories: 511kcal
Protein: 39g
Fat: 14g
Carbs: 39g

Per serving, makes 1. 15 minutes of work. Published 8 September 2026.

Allergens

Gluten
Milk
Molluscs
Sulphites

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Mussels in White Wine with Garlic and Parsley, plated and ready to serve. — The finished recipe. Mussels in White Wine with Garlic and Parsley

Ingredients 1 to 6 for mussels in white wine with garlic and parsley arranged separately on a dark worktop. — Ingredients 1 to 6. 200 g Mussels, cooked and shelled (Shelled weight. In the shell, roughly three times this weight.). 100 ml Dry white wine (Some of the alcohol cooks off. The calories here are counted in full.). 40 g Shallot. 3 cloves, about 9 g Garlic. 10 g Butter. A big handful, chopped Fresh parsley

Ingredients 7 to 8 for mussels in white wine with garlic and parsley arranged separately on a dark worktop. — Ingredients 7 to 8. Plenty Black pepper. 1 slice, about 50 g Sourdough

Mussels in White Wine with Garlic and Parsley, preparation step 1: Scrub the mussels under cold water, pull off the beards and throw away any that stay open when tapped. — Step 1. Scrub the mussels under cold water, pull off the beards and throw away any that stay open when tapped.

Mussels in White Wine with Garlic and Parsley, preparation step 2: Soften the shallot and garlic in half the butter over a medium heat for three minutes. Pour in the wine and bring it to a boil. — Step 2. Soften the shallot and garlic in half the butter over a medium heat for three minutes. Pour in the wine and bring it to a boil.

Mussels in White Wine with Garlic and Parsley, preparation step 3: Tip in the mussels, put the lid on and shake the pan. Cook for three to four minutes, until they have opened. Discard any that have not. — Step 3. Tip in the mussels, put the lid on and shake the pan. Cook for three to four minutes, until they have opened. Discard any that have not.

The finished mussels in white wine with garlic and parsley. — Step 4. Lift the mussels into a bowl, swirl the rest of the butter and the parsley into the liquor with the pepper, and pour it over. Toast the bread.

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Ingredients

Mussels, cooked and shelled200 g
Shelled weight. In the shell, roughly three times this weight.
Dry white wine100 ml
Some of the alcohol cooks off. The calories here are counted in full.
Shallot40 g
Garlic3 cloves, about 9 g
Butter10 g
Fresh parsleyA big handful, chopped
Black pepperPlenty
Sourdough1 slice, about 50 g

Method

Scrub the mussels under cold water, pull off the beards and throw away any that stay open when tapped.
Soften the shallot and garlic in half the butter over a medium heat for three minutes. Pour in the wine and bring it to a boil.
Tip in the mussels, put the lid on and shake the pan. Cook for three to four minutes, until they have opened. Discard any that have not.
Lift the mussels into a bowl, swirl the rest of the butter and the parsley into the liquor with the pepper, and pour it over. Toast the bread.

Worth knowing

The weight is for the meat, which is what ends up in you. About 600 g in the shell gives 200 g of mussel, which is a generous bowl for one.
Ten grams of butter is 74 kcal and enough to round off the liquor. Twice that is what a restaurant uses, so theirs tastes the way it does.

Other dinner recipes that share ingredients with this one, or every dinner between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.