Crockpot Garlic Butter Mussels with White Wine

Savor Crockpot Garlic Butter Mussels with White Wine, tender mussels slow-steamed in a fragrant broth of garlic, butter, white wine, and herbs until plump and juicy. This elegant yet easy seafood dish is perfect for impressive dinners.

Why You’ll Love This Recipe

Crockpot Garlic Butter Mussels with White Wine is an effortless way to enjoy restaurant-quality mussels at home—the slow cooker gently steams them in a luxurious garlic-butter-white wine broth infused with shallots, thyme, and lemon for incredible depth without any stove babysitting. It’s naturally low-carb, gluten-free, and packed with lean protein and omega-3s, making it a healthy yet indulgent choice. Perfect for date nights, holiday appetizers, or casual gatherings, this dish comes together with minimal prep and fills your home with irresistible coastal aromas. Serve with crusty bread to soak up the addictive broth—this recipe turns simple mussels into something truly special.

Recipe Tips and Tricks

• Scrub & Debeard Mussels → Essential for clean, grit-free eating.
• Discard Closed Mussels After Cooking → Safety first; they’re not safe.
• Add Mussels Last → Prevents overcooking; 1–2 hours on high.
• Use Dry White Wine → Sauvignon Blanc or Pinot Grigio for bright flavor.
• Stir Gently → Preserves delicate mussels.
• Broth is Gold → Serve with bread or over pasta.

Yield: 6 Servings

Crockpot Garlic Butter Mussels with White Wine

Print

Tender mussels in garlic butter white wine broth—elegant crockpot seafood made easy.

Prep Time 15 minutes

Cook Time 4 hours

Additional Time 2 hours

Total Time 6 hours 15 minutes

Ingredients

• ½ cup (1 stick) unsalted butter, cubed
• ½ cup fresh parsley, chopped
• ½ tsp red pepper flakes (optional)
• 1 cup dry white wine
• 1 cup low-sodium chicken or fish broth
• 2 shallots, finely diced
• 4 lbs fresh mussels, scrubbed and debearded
• 4 sprigs fresh thyme
• 8 cloves garlic, minced
• Crusty bread for serving
• Salt and black pepper to taste
• Zest and juice of 1 lemon

Instructions

1. Prep Mussels → Scrub shells; pull off beards; discard any open or cracked.
2. Sauté Base → Melt 2 tbsp butter; cook shallots and garlic 3 minutes until fragrant.
3. Layer Crockpot → Add sautéed mixture and thyme sprigs.
4. Add Liquids → Pour white wine, broth, lemon zest.
5. Season → Sprinkle red pepper flakes, salt, pepper.
6. Dot Butter → Place remaining butter cubes evenly.
7. Slow Cook Base → Low 2–3 hours or high 1 hour until aromas fill kitchen.
8. Add Mussels → Gently place cleaned mussels; cook on high 1–2 hours until opened.
9. Finish Bright → Stir in lemon juice and half parsley.
10. Serve → Discard unopened mussels; ladle into bowls with broth, garnish with parsley, and enjoy with bread!

Notes

• Add mussels last 1–2 hours to prevent overcooking.
• Discard any mussels that don’t open.
• Broth is incredible—serve plenty of bread.
• Leftovers best within 2 days due to seafood.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 736Total Fat 31gSaturated Fat 13gUnsaturated Fat 18gCholesterol 215mgSodium 1243mgCarbohydrates 28gFiber 1gSugar 2gProtein 74g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Mussels → Fresh, live; scrub and debeard before use.
• Butter → Unsalted for control; full-fat for richest broth.
• Garlic → Fresh minced; lots for bold Mediterranean flavor.
• White Wine → Dry; adds acidity and depth.
• Shallot → Milder than onion; classic French touch.
• Fresh Herbs → Thyme and parsley; dried alternative.
• Lemon → Juice and zest for brightness.
• Chicken or Fish Broth → Low-sodium; enhances seafood flavor.

Variations and Substitutions

• Spicy → Add red pepper flakes.
• Creamy → Stir in heavy cream or coconut milk last 30 min.
• Tomato → Add diced tomatoes for Provençal twist.
• Beer → Replace wine with light beer.
• Dairy-Free → Olive oil instead of butter.
• Extra Veggies → Fennel or leeks.

Storage Options

• Refrigerator → Cooked mussels in broth up to 2 days.
• Freezer → Freeze broth only up to 3 months (mussels don’t freeze well).
• Reheating → Gentle heat; discard unopened mussels.

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Until you can read, Crockpot Creamy Seafood Chowder