Grandpa Joe's
Mussels in Wine Sauce

Mussels and wine.  Molto buona!

About this recipe

Mussels make an excellent meal, or addition to a meal, regardless of how they are prepared.  This light wine sauce, though, allows the full flavors of the mussels to prevail.  Be sure to have plenty of crusty Italian bread nearby.

Ingredients

  • 4 pounds fresh mussels
  • 1 cup dry white wine
  • 1 cup bottled clam juice
  • 8 tablespoons unsalted butter
  • 1 large ripe tomato, chopped
  • ½ cup shallots, minced
  • ¼ cup parsley, roughly chopped
  • 4 small dried red chili peppers
  • ¼ teaspoon thyme
  • 1 bay leaf
  • kosher salt

Directions

  1. Scrub the mussels clean with a brush under running water.  Remove the beard (the stringy fibers extending from the shell) either by pulling firmly or with scissors.  Discard any mussels that do not close when tapped lightly.  Place the cleaned mussels in a colander to drain.
  2. Put the remaining ingredients in a six-quart kettle.  Heat to a boil, and simmer, uncovered, for five minutes. 
  3. Taste the cooking liquid, being particularly sensitive to the salt level.  Salt may, or may not, be required.
  4. Add the drained mussels.  Steam, covered, stirring once, just until the mussels open, or about five minutes.  Discard any that remain unopened.
  5. Ladle the mussels into warmed bowls with a generous amount of the cooking liquid.
Mussels in Wine Sauce (over mostly hidden linguine).

Notes

  • Serves 2 to 4 folks, depending entirely on who the 2 to 4 folks are!!
  • For a more substantial meal, consider serving the mussels over a bed of linguine (see picture above).
Posted: February 2014; updated: March 2018.