Too much

Too much of a good thing can be wonderful! by Mae West
That's my philosophy about all things in life!

Saturday, April 14, 2012

Mussels with Champagne, Herbs and Tomato

I love mussels.... and now i love mussels even more that i know, the beauties will help with lowering your cholesterol... I ADORE mussels.
They are so easy to cook and such a great meal. You can flavor the broth with just about anything and they will come out delicious. Butter, garlic and fennel are some of my favorites... but no fennel in the fridge or the small town grocery store... so tomatoes are the second best. And these came out pretty amazing!!! A fresh loaf of crusty french bread and the meal is complete! Enjoy!
ps: if you buy mussels at costco, just know that it's a lot and you can't freeze them and must eat them all within a couple of days!!!!Heheh! And always keep the mussels cold, even when washing them, cold water should be used.

Printable Recipe - click here
2 lbs mussels, scrubbed and rinsed
3 tablespoons olive oil
10 cloves garlic, sliced
2 cups champagne
1 cup clam juice
1 tablespoon tomato paste
3 tomatoes, seeded and diced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh thyme
1 lemon, zested and juiced
4 tablespoons butter
salt and pepper to taste

In a large pan, big enough to fit all the mussels, heat olive oil. Add garlic and cook for 2 minutes, or until golden, add tomatoes, tomato paste, champagne and clam juice. Simmer for 5 minutes. Add basil, oregano, thyme, lemon juice and zest. Add butter and season to taste. add mussels and give it a toss. Cover pot and cook for about 5 minutes. If not all mussels are open yet, cook a little longer. Serve hot with fresh bread.


  1. Absolutely GORGEOUS, dear Bia, and the recipe has me drooling! Please bear in mind that I'm not a huge fan of mussels, so my appreciation is due to your creativity. Totally. :) Thank you xoxo