Project Description


Courtesy of Food Network
Total Time: 1 hr 10 min
Prep Time: 1 hr
Cook Time: 10 min
Feeds: 6 people

Click here to order Mussels.
Note: Think about 1 pound of mussels per person.


6 dozen fresh mussels
3 tablespoons olive oil
4 cloves garlic, chopped
1 medium onion, chopped
1/2 cup white wine
1 cup chicken broth
1 lemon juiced
1 tomato peeled, seeded and diced
½ cup Chopped parsley leaves
1/2 cup melted butter (1 stick)
Salt and pepper


  1. Rinse and de-beard the mussels under cold running water and scrub with a brush.
  2. Discard any that are open or have broken shells. 3. Heat oil in a 6 to 8-quart stockpot.
  3. Sauté the onion until translucent. Add the garlic and thyme.
  4. Add the mussels and stir.
  5. Add wine, lemon juice, chicken broth and cover the pot and steam over medium-high for 5 minutes until the mussels open.
  6. Toss in the tomato, parsley and butter and steam for 2-3 more minutes.
  7. Serve and stand back.

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