Mussels in garlic, butter, and white wine sauce…

I remember the first time I had mussels and pomme frites at a restaurant. They were super delicious and I loved dipping the fries in the sauce. Once I realized how easy they were to make and that mussels were super cheap ($7 or so for a 2lb bag from Whole Foods), my mussels making adventures would begin. This batch is a garlic butter variety and I’ve made others that were either coconut curry or tomato pesto.

  • 2 lb. bag of mussels (I buy from Whole Foods)
  • 4 tablespoons of butter
  • 3 tablespoons of truffle oil
  • 1/2 cup of diced onions
  • 1 tablespoon of minced garlic
  • 1 andouille sausage link (Wellshire Farms)
  • 1 tablespoon of pesto
  • 2 cups of spinach
  • Salt and pepper to taste
  1. Sauté onions, garlic, and andouille sausage in butter and truffle oil.
  2. After onions and sausage are browned, add in about 2 cups of cooking white wine and the pesto.
  3. Once that comes to a boil, turn down the stove and let simmer. Add salt and pepper to taste. Add in the mussels and cover for about 10 minutes.
  4. After about 10 minutes, move around the mussels making sure all mussels are covered with sauce. Add in the spinach and cover again for 5 minutes. Done and done!

What’s your favorite mussels recipe?

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