Real Recipes From Real Home Cooks ®

these mussels ain't from brussels!

Recipe by
Cindy Taffel
Pompano Beach, FL

It doesn't get much easier than this. Living in Florida I always have fresh seafood at my fingertips. So when my wife shows up after school with a few hungry friends in tow, this big bowl of yummy makes it to the table before they can all wash their hands and tuck in!

yield 4 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For these mussels ain't from brussels!

  • 2 c
    cherry tomatoes, halved
  • 1 c
    fresh basil, torn
  • 1/4 c
    sherry, spanish
  • 3/4 c
    maui onions, diced (yellow spanish onion is a perfectly acceptable substitute)
  • 5 clove
    fresh garlic, chopped
  • 1/2 c
    fresh lemon juice
  • 4
    dozen fresh mussels (in the shells)
  • 2
    dozen fresh mussels (out of the shells)
  • 1/2 c
    butter, unsalted
  • 2 Tbsp
    sauvignon blanc
  • 1 tsp
    kosher salt
  • 1 c
    fresh italian parsley

How To Make these mussels ain't from brussels!

  • 1
    Put the tomatoes, basil and Sherry in a large Dutch oven set over medium heat with half of the onion, garlic and lemon juice. Cook for 2-3 minutes, just until onions are softened and garlic is fragrant.
  • 2
    Add the mussels and cover. Cook 10 minutes or until mussels have all opened.
  • 3
    While the mussels are cooking, add all the remaining ingredients except the parsley to a saucepan and reduce by half.
  • 4
    Pour the sauce over the mussels, stir the pot, top with the chopped parsley and serve with a loaf of crusty bread
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