Garlicky White Wine Mussels with Garlic Herb Pomme "Frite"
Cooking mussels is not difficult, but you will need to know a few rules in order to prepare them safely. You can find a helpful tutorial here .
Recipe type: Main Dish, Appetizer
Cuisine: Seafood
Serves: 2 servings as a main dish
  • 1½ pounds mussels
  • 1 tablespoon olive oil
  • 4 sprigs fresh thyme
  • 3 large cloves garlic, minced
  • 2 large shallots, finely chopped
  • ½ large lemon, cut into ¼ inch thick slices
  • 1 cup dry white wine, such as sauvignon blanc
  • 2 tablespoons unsalted butter or vegan butter
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon dijon mustard
  • kosher salt and freshly ground black pepper, to taste
  1. If your mussels are farmed, all you’ll need to do is rinse them under cold running water. If your mussels are wild, you’ll need to scrub their shells and de-beard them.
  2. Heat the olive oil in a large saucepan over medium-high heat. Add the thyme, garlic, shallots, and a pinch of salt and pepper. Cook for about 3 minutes, stirring often, until the garlic and shallots are softened, but not browned.
  3. Pour in the wine and lemon slices, and heat to a boil. Reduce to a simmer, add the mussels, and cover the saucepan. Steam the mussels for 5-10 minutes, or until all the mussels are open.
  4. Transfer the mussels from the pan to serving bowls using a slotted spoon, discarding any mussels that don’t open.
  5. Remove the lemon slices from the pan, squeezing the juice back into the broth. With the heat still on medium-high, whisk the butter, parsley and mustard into the pan juices. Season with salt and pepper, then pour over the mussels.
Recipe by Spoon With Me at