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Best Mussels You’ll Ever Eat



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2 lb. fresh blue cultured mussels
1 1⁄3 lb. angel hair pasta
2 tbsp. olive oil
2 tbsp. unsalted butter
3 garlic clove, minced
1⁄2 cup onion, minced
2 jalapeno peppers, medium, de-seeded and finely chopped
2 tsp. fresh rosemary leaves
1 cup chardonnay
1⁄2 cup heavy cream
1 cup jack or swiss cheese, grated
1 tbsp. flour
dash fresh oregano
dash parmesan cheese


  1. 1
    Rise fresh blue cultured mussels in tap water.
  2. 2
    Toss the grated cheese into a bag with the flour to coat.
  3. 3
    Cook angel hair pasta. Drain then toss with olive oil. Put pasta in large serving dish and keep warm.
  4. 4
    In a large pot, sauté garlic, onions, jalapenos, and rosemary with butter for one minute. Add wine and mussels. Turn heat to high and steam covered for 3 to 5 minutes until shells open. Remove mussels with slotted spoon and arrange over pasta. Discard any mussels that do not open. Keep warm.
  5. 5
    To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally. Remove from heat and pour over mussels and pasta. Garnish, then serve with crusty French bread and salad.


Recipe provided by Mussel Industry Council. Visit them Source: A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington

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cuisines North & South American, Other North American
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