This bright, buttery mussel dish swaps standard garlic butter for a lemon herb compound butter, adding layers of citrusy, herbaceous flavor. The half-shell New Zealand mussels steam perfectly in a light white wine broth, making this an elegant appetizer or main dish. It's simple, fresh, and ideal for a spring or summer meal.
Ingredients
For the Lemon Herb Butter:
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4 tablespoons unsalted butter, softened
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1 teaspoon lemon zest
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1 tablespoon lemon juice
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1 tablespoon chopped fresh parsley
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1 tablespoon chopped fresh chives (or dill)
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½ teaspoon minced garlic
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Pinch of salt and pepper
For the Mussels:
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2 tablespoons olive oil
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1 small shallot, finely chopped
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¾ cup dry white wine
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½ cup seafood or vegetable broth
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Red pepper flakes (optional)
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Extra chopped herbs and lemon wedges for serving
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Crusty bread or grilled baguette, for serving
Instructions
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Mix all lemon herb butter ingredients in a small bowl until well combined. Set aside (can be made ahead and chilled).
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Thaw your mussels. To thaw, remove the mussels from the original packaging, place them in a plastic bag or on a covered tray, and thaw them in the refrigerator for 5-8 hours.
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Heat olive oil over medium heat in a large skillet or sauté pan with a lid. Add shallot and sauté until soft, 2–3 minutes. Add red pepper flakes if using.
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Pour in white wine and broth. Bring to a gentle boil, then reduce to a simmer.
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Arrange mussels (shell side down) in the skillet. Cover and steam for 5–7 minutes until fully cooked and tender.
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Remove from heat. Dot mussels and broth with the lemon herb butter. Let the butter melt and swirl gently to combine.
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Serve hot with extra herbs, lemon wedges, and crusty bread to soak up the buttery broth.
This lemon herb butter variation elevates classic steamed mussels with a zesty, fresh twist that’s perfect for warm-weather dining.