Picture this: a delectable bowl of mussels drenched in an amazing, out of this world sauce. Crusty French bread for dipping, and a glass of white wine for sipping.

No, you’re not in a fancy restaurant. You just cooked an incredible meal for yourself and a special someone.  And did we mention that you didn’t spend all day slaving in the kitchen? Just 20 minutes—and you’re serving a fabulous dinner. 

The Skinny on Mussels

Fresh mussels are a treat for any seafood lover and are so easy to make they almost cook themselves. Mussels take on the flavor of whatever sauce they’re prepared in, so  a delectable sauce is key.

Read on for 3 great shareable mussels pots and yes—wine is involved! Wine and mussels go together like salt and pepper. It’s even better when you can sip on the wine you’re using to cook your food.

 

Swimming with Health Benefits

Mussels are not only a great source of protein. They’re a rich source of selenium, which supports muscle function and thyroid health. Mussels are also packed with Vitamin C, B12 and Vitamin A. You need plenty of Vitamin A to nourish your eyes, skin, red blood cells and immune system.  

These three recipes also include lots of garlic.  We love garlic for its Mediterranean flavor as well as it’s natural anti-bacterial and anti-viral properties. It acts a natural immune booster, too.

Coconut milk supports  healthy energy and regular bowel movements, so it’s good for gut health. It also contains essential fatty acids which help fight off viruses and infections. 

And yes wine—in moderation, of course—is good for you too! While red wine gets a lot of attention for the antioxidants it contains, white wine is no slouch either. White wine contains a special antioxidant polyphenol called caffeic acid. A 2015 study showed that caffeic acid may reduce the risk of heart and kidney problems.  

 

Tips for Preparing and Cleaning Fresh Mussels

When you are buying fresh mussels, the most important thing is to make is that they are alive! That means they are closed with a light, ocean fragrance…not a strong fishy smell. 

Rinse mussels thoroughly under cold water. Scrub lightly with a brush and remove any mussels that won’t close if you tap them. Open mussels are dead, and you can’t eat those.  Do not soak the mussels.  Once they are cleaned, they are ready to cook. 

 

Pro tips for steaming your mussels

Check your steamed mussels about 5-6 minutes into cooking, stirring to distribute the ingredients and then cover again to cook for a few more minutes. Once the mussels open, they are ready to eat. 

Don’t overcook because that will give your mussels a tough texture that takes away from their amazing flavor. 

Don’t forget to remove any unopened shells before serving. 

 

Can I use frozen mussels?

Absolutely!  Frozen mussels are often already pre-cooked. Just warm them up according to the directions on the package and save the juice! It has a wonderful flavor.

 

What to serve with your shareable mussel pots

Try a green salad and some crusty bread to dip in the deliciousness of the sauce.  We also recommend The Fairy Gutmother’s Fermented Fries for a gut-friendly side dish that’s also a great way to soak up that sauce (recipe below). 

Now, let’s get cooking! 

 

Shareable Mussels Dish #1: Classic French Mussels

Steamed mussels in a savory white wine and garlic cream broth is ready for the table in under 30 minutes

PREP: 10 MINUTES

COOK: 25 minutes

SERVES: 4

INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 onion finely chopped
• 4 garlic cloves finely chopped
• 2 pounds 1kg mussels, cleaned
• 1 cup dry white wine
• 1/2 cup heavy cream [you can swap out for coconut cream for a non-dairy option]
• 1/4 cup [1/2 stick] butter cut into pieces
• 1/4 cup fresh parsley chopped
• Salt and cracked black pepper to season
• 1 tablespoon  lemon juice

INSTRUCTIONS

1. Heat the olive oil and butter in a large pot over medium-high heat. Sauté the onion and garlic until softened, (about 5 minutes).
2. Add the mussels, wine, cream, butter, and parsley. Season well with salt and pepper, to taste.
3. Mix well, cover pot with a lid and cook until mussels are cooked through and opened, about 12-15 minutes.
4. Serve mussels along with the juices in the pan with crusty or garlic bread.
   
   

 

Shareable Mussels #2: Mussels, Portuguese Style 

These Portuguese mussels look fancy enough for a special occasion but easy enough to make any time.

prep time: 10 MINUTES 

cook time: 20 MINUTES

Serves 4

INGREDIENTS

• 2 lbs. mussels 
• 1/2 cup chicken broth, seafood broth or clam juice
• 1 small onion, chopped
• 1 Bay leaf
• 5-6  garlic cloves, chopped 
• 2 Tbsp tomato paste
• 1 Tbsp honey
• 1-2 fresh red chili peppers [more or less according to the amount of heat you want] 
• 1/2 tsp cumin
• 1 Tbsp red or white vinegar
• 1 cup dry white wine
• 4 Tbsp [1/2 stick]butter
• 2 Tbsp parsley, chopped
• 2 green onions/scallions, chopped
• 4 Tbsp Olive oil
• Salt and freshly crushed pepper to taste

Instructions

1. Heat olive oil on medium heat in deep skillet or pan. Sauté onion along with bay leaf till onion becomes translucent.
2. Add in garlic and cook for a minute.
3. Stir in tomato paste and cook for 2-3 minutes. Add in honey, fresh red chili peppers, salt, pepper, cumin, and vinegar and combine everything well.
4. Add in wine and cook for 3-4 minutes.
5. Add in mussels along with chicken broth or clam juice. Cook for 6-7 minutes till all mussels are open.
6. Remove the mussels to a separate pot or bowl. To the sauce, stir in butter and cook for a few minutes till the sauce thickens up. Add back in mussels along with parsley and scallions. Stir well.
7. Serve in a bowl along with bread, pasta, or salad.

 

Shareable Mussels #3: Creamy Caribbean Curry Mussels 

prep time: 10 MINUTES 

cook time: 20 MINUTES

yield: 4 SERVINGS 

These exotic and mouthwatering Caribbean Coconut Mussels are made for sharing and sure to please any crowd.

INGREDIENTS 

• 2 lbs mussels
• 1 can coconut cream
• 2 Tbsp curry powder
• 1 large tomato, diced
• 12 oz beer (use a white wine for gluten free mussels)
• 6 cloves garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 onion, chopped
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsp chopped parsley
• 1 Tbsp cilantro
• 1 Tbsp parsley
• 2 green onions/scallions
• 1 Jalapeno pepper or green chiles  [add more if you want more heat]
• 2 Tbsp olive oil
• Juice of one lemon [about 3 tablespoons lemon juice]

 

INSTRUCTIONS

1. Wash mussels thoroughly if fresh. If you are using packaged mussels, thaw according to directions and retain the mussel juice, as it adds good flavors.
   Chop onions, pepper, tomato, ginger, garlic, and green onions. 
2. Heat oil on medium heat and add onion, garlic, and ginger. Sauté́ for 3-4 minutes until the onion softens and becomes translucent. 
3. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend
4. Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. 
5. Add tomatoes, finely chopped pepper or green chilies, salt and black pepper. Let simmer for a couple of minutes.
6. Stir in the coconut cream and simmer for 2 minutes.
7. Add beer/wine and bring it to a boil. Cook for 4-5 minutes until the mussels open.
8. Add fresh lemon juice, stir and then take the pot off heat.
9. Garnish with cilantro and parsley and serve

 

The Perfect Side Dish:

The Fairy Gutmother’s Fermented Fries

Fermenting foods help populate the gut with good bacteria and make foods easier to digest and absorb in the body. Here’s a fun and different way to spice up traditional French Fries. They taste amazing with a slight tanginess and hint of salt. 

INGREDIENTS  

• 3 lbs russet potatoes  
• 4 tbl salt  
• Filtered water to fill a large bowl 
• 3 cabbage leaves  
• Sunflower oil, Peanut oil or any other high smoke point oil for frying 

INSTRUCTIONS

Prep:

1. Wash potatoes and slice into matchstick fries. 
2. Add fries to large bowl and cover with filtered water about 1-2 inches from top of bowl. 
3. Add salt to bowl and stir until combined. 
4. Loosely cover fries with cabbage leaves so they maintain submerged in the water. 
5. Cover bowl loosely with cloth and store in a cool, dry, temperature controlled environment for 4 days. 

Cook:

1. Remove fries, strain, and pat dry with a paper towel. 
2. Heat oil in skillet to 375˚. Slowly add fries in small batches. 
3. Fry each batch until golden brown, remove from heat and allow to cool on paper towels. 
4. If you like a crispier fry, fry them again in small handfuls for a quick fry -- about 5-10 seconds. 
5. Garnish with salt, serve and enjoy
   
   

 

 

Caffeic acid, a phenol found in white wine, modulates endothelial nitric oxide production and protects from oxidative stress-associated endothelial cell injury - PubMed (nih.gov)