Steamed mussels in wine stock

It’s Easter long weekend here, my sister and dad went fishing. They only caught two fishes. I have asked my sister to buy me mussels if the mussel man is there. Glad that he is there, my sister bought me 1 kg. It’s huge mussels and the price had gone up too. Though it’s hard to clean the beard but managed to get most of them out.

Google: “Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.”

Did you know “Mussels are a clean and nutritious source of protein, as well as being a great source of omega 3 fatty acids, zinc and folate, and they exceed the recommended daily intake of selenium, iodine and iron. Mussels are sustainably farmed with no negative impact to the environment.”

I have leftover rocket leaves, white wine and chicken stock. Then my other sister gave me some of her home cherries tomatoes, and another sister gave me some chilies. I am combining them to make steamed mussels. The mussels are sweet intense flavoured with wine and stock and delicious serve with garlic bread. Let’s steamed!!!!


1 kg mussels, debeard, and wash
1 Tbs proactive margarine
1 Tbs minced garlic
6 cherries tomatoes, halved
3 chilies, two deseed, one left the seed, cut thinly
1/2 c stock, plus about 5 Tbs extra
1/4 c dry white wine
some rocket leaves


In a deep wide sauce pan heat margarine over medium heat. When margarine melted and start bubbling, stir in garlic and cook for about 4 minutes. Add wine, stock, cherries tomatoes, chilies, mussels and rocket leaves, gives a good toss, making sure it’s one layer. Season with pepper. Cover with lids and cook the mussels until all have opened for 6-10 minutes. Discard any unopened, they are dead.

Once cooked: mussels are opened, remove lid and saucepan from heat taste if needed salt and more pepper. Using tong, I lined mussels in rows and then spoon wine stock onto them and onto mussels. Serve with garlic and white wine. Enjoy!!!!

Note: You can add more wine: 1c instead of 1/2 c. Less stock: 1/4 c instead of  1/2 c. You can omit chilies. You can use parsley instead of rocket leaves. You can add three colour capsicums to gives some colour instead of cherries tomatoes. You may add about 5 Tbs of cream to make cream sauce or tom yum paste for sweet and sour flavour.



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