Steamed mussels in wine stock

It’s Easter long weekend here, my sister and dad went fishing. They only caught two fishes. I have asks 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: 1/2 c  instead of 1/2 c. Less stock: 1/4 c instead of  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.