Mussels With White Wine
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This classic recipe for mussels with white wine offers a sophisticated yet simple way to enjoy fresh seafood at home. Steaming the mussels in a fragrant base of softened onions, garlic, and tomato purée creates a rich, savoury broth that perfectly complements the natural sweetness of the shellfish. It is a wonderful dairy-free option for those seeking a light but impressive lunch or dinner that feels like a trip to the coast.
Preparing this dish is remarkably quick, making it ideal for a relaxed weekend meal or an elegant starter for a dinner party. The addition of a zingy, homemade lemon aioli provides a creamy contrast to the sharp wine and tomato flavours. Be sure to serve it with plenty of toasted country-style bread to soak up every last drop of the delicious broth.
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Ingredients for Mussels With White Wine
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
60ml vegetable oil
60ml extra-virgin olive oil
Kosher salt
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
120ml white wine
1.8kg mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)
How to make Mussels With White Wine
Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
Add mussels and 120ml water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
16 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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