Much like wings, I can eat mussels continuously and not stop eating them. There is something about their taste and texture, that combined with a nice broth makes my mouth sing. For this recipe I used some fresh mussels that I saw at my local grocery store and I cooked them in a very flavorful, garlicky broth, that has a bit of a kick to it. The hardest part was deciding whether I wanted to eat with with crust, toasted bread to dip or with some pasta, so I made both so that I did not have to choose. Enjoy!

Prep Time: 10 minutes

Cook Time: 10 minutes

Serves: 4


2 pounds of fresh mussels, cleaned and trimmed of any beards

½ cup dry white wine

¼ cup chopped parsley

2 tbsps. of butter

5 cloves of garlic, minced

1 large tomato, diced

1 small shallot, diced

Salt and pepper to taste

Red chili flakes


  1. In a large pot or wok, melt the butter over a medium-high heat until it begins to foam. Add the chili flakes so the butter absorbs the heat. Add the garlic, onion, and tomato and cook until fragrant
  1. Add white wine and the mussels and cover so that they steam. About 4 minutes in, uncover and stir and then cover again. Taste the sauce and season with salt and pepper. Cook for another 4 or 5 minutes
  1. Once the mussels have opened, they are ready to serve. Top with the chopped parsley. Enjoy with some hearty, crust bread to dip in, or heat up some pasta and enjoy with the broth
  1. Enjoy!

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