Really easy, really good.


olive oil

2 cloves minced garlic

2 Tbsp minced shallots

1/2 cup dry white wine

diced tomatoes (Canned or Fresh)

mussels (1 lb per person)


Step 1: Are my mussels alive?
So if your mussels are closed when you bring them home, great they are alive and ready to go.  However, if they are opened slightly they still might be ok.  Gently give them a tap, if they close on their own they are good to go.



Step 2: Clean mussels
I use paper towels and running water.  You also need to pull off the “beards” of the mussels if still attached.

Step 3:  Mince garlic and shallots.
For ease I put olive oil, garlic, and shallots together in a large wide pot (pictured here with dutch oven) before putting it on the fire, but you could also just do it stepwise once you heat pot over fire.


Step 4: Place on fire once it is ready and cook the garlic and shallots 1-2 minutes
Looking for advice on how to start your wood fire or charcoal grill?  See here

Step 5: Deglaze pot with white wine, let reduce about half and then add tomatoes and let simmer for 5 minutes

Step 6: Add mussels, gently mix with tomato broth then cover pot and let go until most/all mussels have opened (5 minutes give or take)

Step 7: Take off the fire, add parsley, mix, and serve (discard any mussels that are still closed, those are dead)


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