How to make Mussels With Wine And Garlic -

Mussels cooked with onion and garlic in white wine go well with bread

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mussels (tisre) (तिस्रे ), Garlic (लहसुन)

Cuisine : French

Course : Main Course Seafood

You can also find more Main Course Seafood recipes like Vanga with Sode Stuffed Goan Mussels - SKK Chenchada Stir Fried Fish Fillet

Mussels With Wine And Garlic

Mussels With Wine And Garlic Recipe Card


French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mussels With Wine And Garlic Recipe

  • Mussels (tisre) 12-14

  • Garlic chopped 3-4 cloves

  • Onion chopped 1 medium

  • Butter 2 tablespoons

  • Dry white wine 1/2 cup

  • Black peppercorns crushed 5-6

  • Salt to taste

  • Fresh parsley chopped 1 tablespoon


Step 1

Clean and wash mussels under running water. (Check that the mussels are closed.

Step 2

Throw away any that are cracked or do not close when tapped.) Heat butter in a pan, add onion and garlic and sauté on medium heat for two to three minutes.

Step 3

Add wine and bring to a boil. Add mussels, stir and cover and cook on medium heat for five to six minutes, stirring occasionally until shells open.

Step 4

Season with salt and crushed black peppercorns and continue to cook for a minute. Add parsley and toss to mix well. Serve hot with French bread.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.