These Mussels Ain't From Brussels!

Cindy Taffel


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!

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15 Min
15 Min
Stove Top


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
dozen fresh mussels (in the shells)
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


1Put 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.
2Add the mussels and cover. Cook 10 minutes or until mussels have all opened.
3While the mussels are cooking, add all the remaining ingredients except the parsley to a saucepan and reduce by half.
4Pour the sauce over the mussels, stir the pot, top with the chopped parsley and serve with a loaf of crusty bread

About These Mussels Ain't From Brussels!

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: American
Dietary Needs: Diabetic, Low Fat, Low Sodium, Low Carb
Other Tags: Quick & Easy, Healthy
Hashtags: #Seafood, #FRESH, #mussels