2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

  • This mussel recipe goes from an appetizer to a soup and finally to a main course of saffron creamed mussels over pasta. It's simple , inexpensive, and great for entertaining!
  • We use black mussels* but you can substitute green lip mussels for one of the courses for something different.
  • 3 course recipe as follows...
  1. Steamed Mussels in Wine Sauce
  2. Spicy Mussel Soup
  3. Mussels in Saffron Cream Sauce with Linguine

   * Our mussels come to us very clean, we only rinse them just before cooking.



  • 1/4 cup fresh garlic, finely chopped
  • 1/4 cup shallots, finely chopped
  • 1/4 cup extra virgin olive oil
  • 3 cups dry white wine (sauvignon blanc)
  • 2 or 3 sprigs of fresh thyme
  • 2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 3 lbs. black mussels, cleaned


  • 1/4 cup extra virgin olive oil
  • 4 cups zucchini, diced
  • 1 cup yellow pepper, diced
  • 4 cups white mushrooms, sliced
  • 1- 28oz. can whole italian tomatoes
  • 1 1/2 cups Longbranch Bloody Mary Zinger mix
  • 2 teaspoons sriracha
  • 2 cups reserved broth from mussels with wine
  • 6 cups fish stock
  • 1/2 teaspoon black pepper
  • 1 teaspoon kosher salt
  • 3 lbs. mussels, cleaned

      RECIPE 3

  • 1 cup of reserved broth from mussels with wine
  • 1/4 teaspoon saffron threads
  • 1 tablespoon tomato paste
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked spicy spanish paprika
  • 4 oz. heavy whipping cream
  • 3 lbs. mussels, cleaned
  • Fresh chopped parsley for garnish
  • 2 lbs. linguine, cooked al dente



  • Saute garlic and shallots in olive oil over low-med heat for 3 to 4 minutes. Add remaining ingredients except mussels. Bring to a boil then add mussels. Cover and simmer over medium heat until mussels are all opened, about 6 to 8 minutes. Discard any unopened mussels. Remove mussels with a slotted spoon into bowl, reserve 3 cups of broth for the other dishes. Pour the remainder of broth in bowl with mussels. Serve with a good crusty bread.


  • Saute zucchini, peppers and mushrooms in olive oil over medium heat until almost tender, about 7-8 minutes. Dice whole tomatoes, reserve juice. Add tomatoes to vegetables, saute 2 more minutes. Add reserved tomato juice, Longbranch bloody mary mix, reserved broth and fish stock. Stir to combine well, add sriracha, black pepper and salt. Bring to a boil, add mussels, cover with lid and reduce heat to medium. Simmer about 10 minutes. Discard any unopened mussel and serve in bowls.


  • Pour reserved broth into pot, add saffron, let simmer over medium heat about 2 minutes. Add tomato paste. salt and paprika, combine well. Add mussels, bring to a boil, reduce to medium heat, cover and simmer about 6-7 minutes. Discard any unopened mussels. Pour cream into pot, toss noodles into pot with mussels. Continue a low simmer, cook for 1-2 more minutes. Serve and garnish with parsley.

      This recipe will feed six hearty appetites. Match this    recipe  with our fresh spinach parmesan salad and a bottle or two of  your favorite wine. A dinner to enjoy!

Dirk's Fish and Gourmet Shop © 2004