Mussels Made Easy

Mussels Made Easy

I don’t usually think of seafood as a comfort food, but steaming mussels might be an exception. They’re served warm, usually in a sauce that includes butter (my favorite ingredient, second to bacon) with toasted bread to soak up the remaining sauce.

Mussels have a lot going for them. First of all, they’re cheap. Second of all, they cook within minutes. And lastly, they’re easily paired with different spices/flavors so you can add them to any meal.

On this particular night I roasted a chicken and served these as an appetizer with crusty bread, so I attempted to recreate the Moules Marinier from Toulouse.

  • 1lb of mussels
  • 1 garlic clove
  • 2 small shallots or 1/4 yellow onion
  • 2 tablespoons unsalted butter
  • 2-3 sprigs of fresh thyme
  • 1 cup white wine (I used a chardonnay)
  • 14oz can of diced tomatoes (optional)
  • Crusty French bread

Remove the “beards” from the mussels, and scrub the mussel shells clean.

Finely dice the garlic clove and the shallots.

In a Dutch oven or large pan, melt 1 tablespoon of the butter over medium heat and cook the garlic and shallots until they’re translucent. Add the wine, tomatoes and thyme and simmer for 15 minutes.

Add the mussels and the remaining tablespoon of butter.

Cover the Dutch oven or pan, reduce the heat to low and cook for a 3-4 minutes until most of the mussels are open.  Once they’re opened, they’re ready to eat!

Remove the pot from the stove, and move the mussels to serving bowls (any unopened mussels need to be thrown out).   Taste the sauce and add more salt, butter, or pepper if needed.  Pour the sauce over the mussels in their bowls and serve with the French bread on the side.

Serves two hungry people.

Categories: Appetizer, Recipes, Side Dish


  1. one of my favorite meals. there is definitely something comforting about a big steaming bowl served with lots of crusty bread! and can anything be bad if it’s made with garlic, butter and wine? um, no.


Have Something to Say?

Your email address will not be published. Required fields are marked *