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Mussels in garlic sauce

Author
Cookinero 23 Dec 2025
330
Mussels in garlic sauce

The Irish started breeding mussels back in the 13th century. They lowered oak trunks into the water and planted mussels with eggs on them. After a few years, a colony formed, the mollusks grew, and then they could be collected. But for us, something else is important: this product is a real protein bomb, and the protein is absorbed perfectly. And the main bonus is the taste! Mussels are really very tasty, especially with garlic sauce.

How to cook Mussels in garlic sauce

Step 1

Mussels in garlic sauce

In a saucepan with heated oil over medium heat, fry the onion, garlic, chilli and thyme for about 1 minute.

Step 2

Mussels in garlic sauce

Add the mussels, pour in the wine, salt and cover with a lid. Simmer, stirring, for about 5 minutes.

Mussels in garlic sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute white wine with an equal amount of chicken or vegetable broth mixed with a teaspoon of white wine vinegar or lemon juice to mimic the acidity.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop to avoid overcooking the mussels.
Yes! This recipe is naturally low-carb and keto-friendly. Pair it with zucchini noodles or cauliflower rice for a complete meal.
Multiply ingredients proportionally but cook in batches to avoid overcrowding the pan, which ensures proper steaming and even cooking.
Absolutely! Simply omit the chili pepper or replace it with a pinch of smoked paprika for flavor without the spice.
Scrub shells under cold running water and remove any beards (stringy fibers). Discard any mussels with cracked shells or that don't close when tapped.
Freezing isn't recommended as mussels become rubbery when reheated. The sauce base (without mussels) can be frozen for up to 1 month.
Serve with crusty bread to soak up the garlic sauce, a simple green salad, or roasted vegetables for a complete meal.

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