Happy 2014 everyone!

I’m not sure why more people don’t cook mussels at home. Perhaps it’s that they seem complicated (they’re not) or that they seem fancy (they’re not) or they seem naughty (not). In fact, mussels are fast and easy to make and they are low fat, and high in protein and B12. Plus, they are cheap! Even at Whole Foods, which tends to be expensive, they are around $4.99 a pound and you only need about a pound per person! AND, they take minutes to cook so perfect for a dinner party. So go make some mussels!


 2 to 2 ½ pounds mussels*

4 tablespoons unsalted butter

3 tablespoons olive oil

4 scallions, chopped

1 jalapeno pepper, chopped (seeds kept in if you like it spicy)

3 cloves garlic, chopped

3 sprigs thyme

1 1/2 cup white wine

½ cup salsa (I like Pace brand)

Chopped cilantro for garnish


Clean mussels – plunge in cold water and pull off beards. Keep them in ice cold water.

Melt butter and oil in large saucepan on medium-low heat. Add scallions, jalapeno, ginger, garlic and thyme. Let cook about 3-5 minutes just till soft.

Add wine and salsa. Bring to a boil. Drain mussels and add to pot. Stir. Cover and cook for about 8-9 minutes. Shake pan a couple times while cooking so all the mussels get sauce. Don’t uncover during cooking. Throw in cilantro and give another stir, then serve.

I like to serve in big bowls with crusty bread for dipping in sauce and a simple salad.

*When you buy mussels, ask the seafood counter person to put them on ice in a bag. It is important that they be kept cold. You can put the bag in the fridge when you get home. I would cook them the same day you buy them. Also, I recommend going to a nicer place like Whole Foods. They are cheap and you may as well go to a store where you know the quality is good.