Everything Newfoundland & Labrador with its Culture, Cuisine and Traditions

Steamed Mussels

Classic French Steamed Mussels in White Wine

Makes 4 servings


  • 2 tbsp butter
  • 1 tbsp pork fat
  • 1 sm onion (finely chopped)
  • 2 shallots (thinly sliced)
  • 3 garlic cloves (minced)
  • 1 sm carrot (finely chopped)
  • 1 sm celery stalk (finely chopped)
  • 1 tbsp fresh parsley (chopped)
  • 1 tbsp fresh basil (chopped)
  • 1 tbsp fresh sage (chopped)
  • 1½ cups dry white wine
  • 3-4 lbs mussels (cleaned)
  • Salt & pepper


In a lg pot, med heat, sauté onion, shallots, garlic, carrot, and celery in butter and pork fat until onion becomes translucent (approx 6-8 minutes). Season to taste. Add parsley, basil and sage and cook for 2 minutes. Add wine and bring to a gentle boil. Add mussels, cover pot and steam mussels until shells open (approx 3-5). Serve piping hot and generously cover in wine sauce. This dish is excellent with garlic bread.

yary – rising early, alert




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