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White Wine & Garlic Mussels

I didn’t start eating seafood until I was 22 years old. Seems nuts to me now, because I love it SO SO much. Mussels are one of my favorite seafood items (sort of random, I know) because they take on the flavor of the broth they are cooked in so well. You can do a lot of fun experimenting with mussels, but this recipe is a pretty traditional (and always successful) favorite.


  • 1/2 onion diced
  • 2 cloves garlic minced
  • 1 large shallot minced
  • 1 T olive oil
  • 1.5 lb mussels (cleaned)
  • 1 C white wine
  • 1 t red pepper flakes
  • 1 t rosemary (fresh or dried)
  • 2 t salt
  • 4 T butter (unsalted at room temp)
  • bread for serving- sourdough baguette or some other similar bread.


1. Heat olive oil in a deep pot and saute onions, garlic, and shallots until translucent.

2. Add in wine, salt, rosemary, and red pepper and heat for 3 minutes on medium.

3. Add in mussels and cover. Cook for 5 minutes (until all mussels have opened).

4. Add in butter and toss thoroughly to enrich the sauce.

5. Portion into bowls and serve immediately with a sliced baguette. Make sure to have enough bread to dip in the excess sauce- trust me it is delicious!

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