Prepare Mussels Simply and Quickly

Prepare mussels quickly

is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Today I present you my quick mussels recipe. There are many ideas for the popular mussels. Here you will find a quick dish with few ingredients.

You can buy the sea creatures without hesitation when they appear on offer. Fresh goods are premium quality from the fishmonger, vacuumed mussels are usually already cooked and preserved.

Wish you a lot of fun and good luck. I am happy if you comment on this post at the bottom of the page or leave a cooking question.

1. Shopping List for Quick Cooking Mussels

For the preparation you need the following ingredients. The list is short and manageable:

Of course, you can still supplement with soup vegetables. Carrots, celery, leeks give the vegetable broth more flavor.

Have cooked this dish in Spain. The mussels taste even better by the sea.

Season Tip from Chef Thomas Sixt
Mussels emotion picture
Mussels prepared in a pot and decorated. © Thomas Sixt Food Photographer
mussels in white wine stock
Mussels in white wine stock with saffron arranged in plate. © Thomas Sixt Food Photographer
Mussels thrown
Mussels in the pot. With the stock prepared, this is a clam chowder. © Thomas Sixt Food Photographer

2. Recipe Mussels

Here now comes the step by step instructions. Feel free to leave me comments, kitchen gossip and cooking questions via the comment function at the bottom of the page. Good luck!


Instructions with Tips from Chef Thomas Sixt.

Servings 2 Personen
Calories 487
Total Time 31 Min.
Preparation Time 15 Min.
Cook Time 16 Min.

Chef Thomas Sixt shows you how to prepare mussels quickly and easily in this article.

Rate Now!

5.00 from 810 ratings

Prepare mussels quickly
Mussels recipe picture for the article.


1 kg Mussels fresh
1 pc Garlic clove
50 ml Olive oil
200 ml Vegetable broth (I use strong broth)
100 ml dry white wine (or prosecco)
some Lemon
Pepper black, ground
Chili pepper dried
Sugar (I use brown sugar)
Pesto (Parsley, basil or wild garlic)


Mussels bought fresh in the supermarket. These are mussels that have already been heated and have a better shelf life.

Wash and dry the mussels.

Peel the garlic
Peel Garlic Step picture

Peel and finely chop the garlic.

Roast the garlic in the pan
Fry the garlic in the pan.

Sweat the garlic in the pot with olive oil until light brown. Add the mussels to the pot, then deglaze with white wine and add the broth. Cook the mussels on high heat with a lid for 10 minutes.

Mussels emotion picture
Mussels prepared and decorated in a pot.

Check the opened and cooked mussels. Strain the stock through a fine hair sieve into a second pot and bring to a boil. Keep the mussels warm with the lid on. Bring the stock to a strong boil, season to taste with a little lemon zest, lemon juice, salt, pepper, chili, sugar, saffron and optional pesto.

mussels in white wine stock
Mussels in white wine stock served in a plate.

Place the mussels in deep plates and pour the stock. Enjoy with white bread. Enjoy your meal!


You can also prepare spaghetti as a side dish: Cook the pasta al dente, drain, untwist with a meat fork and bring to the plates. Put on the mussels and pour the stock over them.


3. Nutritional Values and Calories

4. More matching Ideas for Pot and Pan

Comments, Cooking Questions and Answers

5.00 from 810 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!