3-Way Mussel Dinner

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 FucikMollusks