Live farm-raised mussels are surprisingly affordable — I got these for $2.50/lb! Awesome news, because mussels are nutrient-dense and especially rich in brain-boosting B12 and omega-3s. They’re also comparatively ethical (can be raised sustainably/lower impact) for farm-raised seafood. And mussels have an incredibly sductive, yonic shape. And they are very easy to make. So, overall, a great way to treat yourself & impress cuties on a budget!
I doubled the recipe to serve three hungry people. If you don’t drink white wine or want to avoid alcohol, I would suggest finding a different recipe (try one that uses clam juice) as this one is a bit boozy.
Mussels with white wine herbed butter sauce
2 lbs live farm raised de-bearded mussels
2 cups (half bottle) white wine like pinot grigio or sauvignon blanc
1/4 cup (half stick) butter
1/4 cup olive oil
6 cloves garlic, minced
mixed minced herbs (try thyme, parsley, and basil)
salt & pepper to taste
a crusty loaf or baguette of bread
Start by scrubbing the mussels down with a stiff brush under warm water to remove any gritty stuff. If mussels still have beards, ask the internet how to remove them. Discard any mussels that are open and don’t shut when tapped. Place mussels aside.
Heat butter & oil in a large, heavy pot. Add herbs & garlic and stir frequently for about 3 minutes.
Add wine to pot and stir occasionally until a soft rolling boil forms.
Gently add mussels to the pot. Mix them around a bit and cover with a tight fitting lid.
Let mussels steam for 8-10 minutes, stirring quickly once or twice.
While they mussels cook, toast your bread at 350.
Remove the mussel pot from the heat & serve immediately with toast!