steamed mussels

Categories: Fish and Seafood, Posted by Sandy Bergsten - Comments (0)


2 lb mussels, scrubbed and de-bearded

1 1/2 tbsp butter

1 tbsp olive oil

1/2 cup chopped shallots

1/2 cup petite diced canned tomatoes, drained

1/4 cup chopped parsley

1 tbsp chopped fresh thyme

1 cup white wine

1 tsp kosher salt

1/2 tsp freshly ground pepper



In a medium stockpot heat the butter and olive oil over medium heat. Add the chopped shallots and a pinch of salt and sauté for approximately 5 minutes, stirring frequently. Add the minced garlic and sauté for another 3 minutes, careful not to let the garlic brown. Add the tomatoes, parsley, thyme, wine, salt and pepper.

(Can be made ahead)

Bring to a boil. Add the mussels and stir well. Cover the pot and cook over medium heat for 8-10 minutes until all the mussels are opened. Shake the pot occasionally to make sure the mussels don’t burn on the bottom.

Divide the mussels between two large bowls and pour sauce over. Serve immediately.


Serves two generously



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