Marinated Mussels


2 lbs mussels
3/4 cup dry white wine
2 cloves garlic, crushed
1/2 cup extra virgin olive oil
1/4 cup lemon juice
1 tsp chili flakes
1 tbs Dijon mustard
2 tsp sugar
2 tsp kosher salt
2 tbs fresh cilantro, chopped
1 tbs capers, drained and chopped
fresh cracked black pepper to taste
butter lettuce leaves for garnish
  • Wash mussels and remove any beards, if any. Discard any that are open and do not close when tapped.
  • In a large pan set over high heat, bring the white wine to the boil with the garlic and ground black pepper.
  • Add the mussels and cover tightly. Reduce the heat to medium and simmer for 2-4 minutes or until the shells open.
  • In a large bowl combine the olive oil, lemon juice, chili flakes, Dijon mustard, sugar, salt, cilantro and capers. Mix well and set aside.
  • Discard any mussels that do not open.
  • Remove the mussels from their shells and reserve the half shells for serving.
  • Add the mussels to the marinade and toss to coat thoroughly, then cover and chill in the refrigerator for 8 hours or overnight, stirring gently from time to time.
  • To serve place one mussel with a little marinade in each shell.
  • Serve on an attractive lettuce lined platter.




8 min


10 min


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