Garlic Butter Mussels

Garlic Butter Mussels

Whenever we eat out at an Italian restaurant, the first thing I look for on the appetizer menu is mussels. They are an acquired taste like oysters. If the sauce is flavorful, you cannot go wrong.


  • 1 and 1/2 pound of mussels
  • 1/2 cup dry white whine
  • 1/4 cup chopped roma tomato
  • 2 tbsp minced shallots
  • 2 tbsp butter
  • 1 tbsp minced garlic
  • Parsley, chopped for garnish


  1. Clean mussels in salt water for 10 minutes. Discard mussels that are open.
  2. Add wine to a large pot. Add mussels, bring to a boil, and then reduce the heat to low. Mussels should open after 4-7 minutes. Do not overcook.
  3. Once mussels have cooked, carefully remove them from the pot, one at a time with tongs. Save 1/2 cup of water from mussels without grit (strain if needed).
  4. Melt butter in a medium saucepan. Add the shallots and cook until translucent. Add garlic to the pan and continue cooking for one minute.
  5. Add mussels and water to pan. For thicker sauce, add a teaspoon or two of flour to the pan, stir to combine.
  6. Add chopped tomatoes and 1 tbsp of chopped parsley to mussels and sauce.
  7. Place mussels in serving bowl and pour sauce over. Garnish with parsley and serve immediately. Enjoy.


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