Fresh Mussels with Wine

We love dinner parties with friends, and recently, we had a delicious dinner of mussels (fresh picked from the California coast). We hope you too will share a meal with friends this summer!

Serves: 6


  • 3 pounds cultivated mussels
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup chopped shallots
  • 2 tablespoons minced garlic
  • 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
  • 1/2 teaspoon good saffron threads
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup white wine
  • 2 teaspoons kosher salt
  • shaved Gruyere cheese
  • fresh French baguette


  1. Clean and soak the mussels for 30 minutes. Drain the mussels, then remove the “beard” from each with your fingers. If they’re dirty, scrub the mussels with a brush under running water.
  2. In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
  3. Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). Pour the mussels and the sauce into a large bowl and serve hot with a light shaving of Gruyere on top and some crusty bread.