I Want Mussels

You don’t need to hit the gym to show off these mussels. This recipe makes the perfect appetizer or starter to any romantic meal.


  • 3-4 pounds mussels
  • 1 cup onions, chopped
  • 2 tablespoons shallots, coarsely chopped
  • 1 tablespoon unsalted butter
  • 2 bay leaves
  • 5 tablespoons Italian parsley, coarsely chopped
  • 1/2 teaspoon pepper
  • 1 1/2 cups white wine or dry white vermouth


  1. Place the mussels, onions, shallots, butter, bay leaves, parsley, and pepper in a large casserole pot with lid. Toss the ingredients then pour white wine or vermouth over mixture and cover.
  2. Bring to a boil for 2-5 minutes then shake pan to prevent anything from sticking to the bottom.
  3. Peek into your pot. If most of the mussels are open, pour them onto a large serving plate and garnish with chopped parsley. Discard any unopened mussels.
  4. Serve with crusty bread.


  • To clean mussels, clams or oysters, place them in a strainer in your sink. I use my sink spray gun to wash them, but if you don’t have one run them under cold water and scrub with a clean sponge.
  • After cooking, make sure to discard any unopened mussels before serving.
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