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
  • 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

Printable Recipe Card

About These Mussels Ain't From Brussels!

Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy Healthy

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