Meatless Friday: Mussels in Wine


Living in Coastal Virginia does have its perks. One of them is local seafood. Mussels are delicious when cooked right, relatively inexpensive, sustainable and surprisingly easy to make. I love to serve this with a crusty baguette to soak up all the lovely juices left in the bottom of the bowl.


Photo courtesy of All rights reserved.




2 tablespoons butter
2 cloves garlic minced
1 shallot minced
1 medium lemon, zested
2 cups dry white wine
1/4 teaspoon black pepper
2 pounds mussels
2-3 slices of grilled bread


Heat butter in a stockpot and garlic and cook for about a minute add the shallots and cook another minute. Add lemon zest and cook another 30 seconds. Add wine and season with black pepper. Bring mixture to a boil. Stir the pot and add the mussels put a lid on the pot and allow mussels to steam. Cook 2-3 minutes or until all the mussels are open.
Serve with grilled bread to sop up all the juice.

Note: Any unopened mussels should be discarded.

You can find all our Meatless Friday featured recipes here.

Peace be with you,


Copyright 2015, Veronica Gantley.
Photo courtesy of My Catholic Kitchen; all rights reserved.


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