Classic Nova Scotia Mussels Steamed in White Wine

Classic Nova Scotia Mussels Steamed in White Wine

Seagrape Café at Jost Vineyard

Mussels are a great option with white wine as they are readily available, affordable, and easy to prepare. If you don’t already have a favourite family recipe in mind, pair Coastal White by Jost Vineyards with the simple yet appetizing classic—Nova Scotian mussels steamed in white wine. Serve this easy pairing at your next gathering and your guests will swear they can feel our invigorating maritime air …


• 4 1/2 pounds mussels
• 3 tbsp unsalted butter 
• 1 large shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup celery, finely chopped
• 2 cups white wine
• Freshly ground black pepper
• Salt
• 2 tbsp flat-leaf parsley, chopped

Tip: Pulling Mussels from the Shell
Did you know mussels are a finger food? The easiest way to eat mussels is by using an empty mussel shell instead of a fork. Hold the empty shell in one hand and squeeze so it opens and closes like tweezers then use it to pull other mussels from the shells.


Rinse mussels in fresh water, this will cause them to close. If any do not close give them a gentle tap. If they still do not close discard.

Melt butter in a large stock pot over medium heat. Add shallot, garlic and celery. Cook until shallots soften. Pour in wine and bring to a boil. Stir in mussels. Cook 6-10 minutes (gently shake the pot once or twice to ensure all of the mussels are properly steamed) until mussels open. Discard any mussels that don’t open.

Using a slotted spoon, transfer mussels to one large bowl for sharing or to individual bowls for place settings. 

Bring the remaining broth to a simmer and season with salt and pepper to taste. Pour the broth over the mussels and sprinkle with parsley. Serve with warm crusty baguette for dipping. 

Yield: Serves 4