MUSSELS (Food Recipe)

By on April 25, 2014
Mussels with Mignonette


What You Need:

3 tbsp. butter

3 cloves of garlic, minced

2-3 shallots, minced

3 tsp. lemon zest

1 pinch black pepper

1 cup white wine OR white beer

1 pound of mussels

¼ cup fresh tarragon, chopped

1 pinch of sea salt and black pepper

3-4 lemon wedges, as garnish



1. Melt the butter over medium heat in a pot large enough to hold all the mussels.

2. Add shallots and garlic and cook through for about 1-2 minutes. Add lemon zest and pepper.

3. Pour in wine or beer, stir and bring to a boil.

4. Throw in all the mussels, shake pot to combine flavors, and cover for 3-4 minutes or until mussels begin to pop and open.

5. Serve immediately with grilled bread and warmed marinara. Garnish with parsley and lemon.

Brad Ariss

About Brad Ariss

Brad is a freelance writer in the outskirts of Toronto, Ontario. He has lived and travelled in over thirty countries worldwide and has spent more time abroad than at home since having graduated from an economics program in his exceedingly distant youth. When free of time and obligation, he spends his minutes in a narrow kitchen, cooking with and with the support of an array of wine, beer, music and spirits.

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