Restaurant Quality Mussels

Updated: Apr 6, 2018

I love mussels but have a hard time ordering them from a fancy restaurant for $22 when I know I can feed four adults for the same amount when I make them myself.

In 2011 I met a friend at a wine bar in Austin, and we shared a bowl of mussels in a white wine sauce topped with french fries and a dollop of herby hollandaise sauce. It was my introduction to mussels, and it was spectacular. I have since made mussels with varying flavor profiles, but my favorite is this tried and true recipe highlighting good white wine, garlic and lemon.


2 T olive oil (California Olive Ranch, Extra Virgin Olive Oil)

2 T butter (salted sweet cream)

1-2 shallots, minced (1/2 cup)

3 garlic cloves, minced (okay, I usually add like 5 minced cloves)

2 pounds mussels

1 c chicken stock (made with Better than Bouillon)