Mad about Mussels

I love mussels because they’re flavorful and inexpensive– and yet they always feel like a treat. The warm weather has had me craving seafood so I picked up two pounds of PEI mussels for $6.00 at my local fish market and steamed them in a simple broth made from white wine and fresh herbs from my windowsill garden. I baked a crusty bread to go with them– and to soak up all of the leftover broth!

mussels provencaleMussels Provencale


  • Olive oil
  • 4 cloves of garlic, smashed and finely minced
  • 2 cloves of garlic, thinly sliced
  • 2 teaspoons crushed red pepper
  • 1 bay leaf
  • 2 tomatoes, seeded and diced
  • 1 cup dry white wine
  • 1 teaspoon dried oregano
  • 3 sprigs fresh thyme, finely chopped
  • 1 teaspoon salt (or to taste)
  • Juice of 1 lemon
  • 2 pounds Prince Edward Island mussels (or other black mussels)
  • 1/4 cup scallions, chopped
  • 1/4 cup fresh chopped chives (I used garlic chives)
  • 1 cup fresh chopped basil, divided
  • mussels recipeThe mussels I purchase were already cleaned, but if yours weren’t then wash and debeard them. Otherwise, just rinse and discard any open shells that don’t close back up when tapped.

    In a large stockpot, coat the bottom surface with olive oil and place on medium heat. Add the finely minced garlic and cook for about one minute. Add the remaining garlic, crushed red pepper, bay leaf, tomato, and wine and let simmer for a couple minutes. Add the water, oregano, thyme, lemon, half the basil and salt and bring to a light boil. Add the mussels and cover to cook. When the mussels have opened (in about 5-8 minutes), stir in the remaining basil, chopped scallions, and chives and toss the mussels so that they are coated with the broth. Discard any unopened shells and serve with a crusty bread.