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Mussels in Garlic White Wine Sauce
with mushrooms / mixed greens and grape salad

Active: 35 min Total: 35 min
Mussels are one of those foods that can seem intimidating if you've never cooked them, but they are actually quite easy and fast to prepare. This classic version comes in a garlic white wine sauce with pancetta and mushrooms that create a flavorful stew in which to cook the mussels.


Mussels in Garlic White Wine Sauce:
  • Bell peppers, red - 1 , chopped
  • Pancetta (sub chorizo) - 4 oz , chopped
  • Garlic - 4 cloves , chopped
  • Mushrooms, any button - 8 oz , chopped
  • Parsley - 2 Tbsp , chopped
  • Mussels, cleaned and debearded (most come debearded by the fishmonger) - 1 1/2 lbs
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 1 1/2 cups
  • Wine, white (sub stock) - 1/2 cup
  • Lemons - 1/2 , juice of
Mixed Green Salad with Grapes and Pecans:
  • Pecans, halves - 1/2 cup , toasted and chopped
  • Grapes, red or green - 1 cup , halved
  • Lemon juice - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 4 oz


  1. Pecans - Skip this step if you’re short on time. Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
  2. Bell peppers / Pancetta / Garlic - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
  3. Grapes / Mushrooms / Parsley - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)
  4. Mussels - Clean and debeard if not done by your fishmonger. Scrub and soak in a bowl of water. It’s rare to find mussles that have not been debearded, but if you need to do this yourself, here’s a demo from The Kitchn. (Can be done 1 day ahead)

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  1. Heat a Dutch oven or pot over medium-high heat. Add cooking oil and then bell peppers and pancetta to heated oil. Saute until bell peppers are tender and pancetta is golden brown, 3 to 4 minutes. Add mushrooms and saute until beginning to brown, ~2 minutes more. Add garlic and saute until fragrant, about 1 minute.
  2. Add mussels, stock and wine. Cover and cook for 6 to 8 minutes until mussels have opened up. Discard any mussels that don’t open up by the end of cooking time.
  3. While mussels cook, whisk together lemon juice (the portion for the salad), honey and olive oil. Toss with greens, grapes and pecans.
  4. Finish mussels with lemon juice (the portion for the mussels) and garnish with parsley. Serve dish like a stew, using forks to remove mussels from their shells and enjoying broth and mushrooms with a spoon. Enjoy with salad on the side.



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