I recently heard some bad news. One of my go-to beer spots took mussels off the menu. Although I haven’t been to Bar Hop since mid-2019, visiting would always be an easy time: a few rounds of beers, bone marrow poutine, pork rinds (that would reach 30cm in height, really), stout braised mushrooms and an order of mussels. Over the years, we said goodbye to the pork rinds and stout braised mushrooms, and I could see how those wouldn’t appeal everyone’s taste. But the mussels dropping off the menu came as a shock to me. It wasn’t complex to understand in flavour, and was just very easy to enjoy. Bar Hop had my favourite mussels that I’ve tasted to date, and I’m glad to now have a recipe that compares.
For the longest time I’ve put off cooking mussels, because just like any other seafood, I assumed that it would be expensive and far too much work. But, I’m proven wrong with this recipe. Learn how to cook mussels in just 15 minutes, it’s that easy and incredibly flavorful!
These drunken mussels are cooked in a white wine-based sauce, simmered in whole crushed tomato sauce & proscuitto cubes to add to the savoury flavour. An added freshness thanks to chopped parsley. If you can, don’t leave anything off the list.
Why this recipe works:
- Use a San Marzano tomato sauce if you can! It gives it such a rich, tomato flavour.
- To clean the mussels, let is sit in salt water for 30 minutes. Then give it a good rinse and scrub! Immediately discard any mussels that are open, even a peep. Once you get into cooking, you can quickly vet out any bad shells.
- Adjust to your preference with the same steps. Use the same steps of oil/butter, aromatics, seasoning, then liquid to adjust to new flavours, whether simple with garlic & butter, thai curry with coconut milk, replace wine with beer or plain old marinara.
- If using salted butter, skip the added salt. If using unsalted, add a pinch of salt. (Tip 1)
Cooking time: 10 minutes
Preparation time: 5 minutes
2 lb Mussels
1 tbsp Salted Butter (Tip 1)
1 tbsp Extra-virgin Olive Oil
2 tbsp Shallots, finely chopped
2-3 Garlic, finely chopped
½ tsp Chili Flakes (add to preference)
1 oz Proscuitto, diced
1 cup San Marzano tomatoes (diced or whole), canned
½ cup Dry White Wine
1 tsp Granulated Sugar
2 tbsp Parsley, chopped and divided
Lemon slices (optional)
- Wash mussels by placing in salted water for 30 minutes. Scrub and rinse.
- To a pan on medium-high heat, add butter and extra-virgin olive oil.
- Once butter is melted and oil is mixed, add proscuitto, garlic and shallots. Saute until aromatic.
- Add chili flakes, combine.
- Add tomatoes (and crush if using whole tomatoes), add sugar and white wine. Allow liquid to come up to a simmer.
- Once simmered, add mussels. Stir to coat in sauce. Cover with lid and simmer for 5 minutes.
- Sprinkle divided parsley and stir.
- Plate mussels and add remaining parsley. Garnish with lemon wedges and serve with bread.