Smoked Garlic & White Wine Mussels

This recipe was featured at the 2017 Rouge et Blanc event, a part of Bedford Days


2 lbs fresh mussels

1 tbsp. chopped garlic

1/4 cup chopped onion

1/4 cup L'Acadie Blanc White Wine, or any white wine will do

1 tbsp. any Liquid Gold high polyphenol extra virgin olive oil

1 tbsp. LG Chipotle Infused Olive Oil

1 cup chopped tomatoes (fresh or canned works)

Black pepper & sea salt, to taste

1/4 cup choppped parsley

splash of Liquid Gold Sicilian Lemon White Balsamic, to finish


-Saute onions and garlic in pure cultivar olive oil. When onions are translucent add tomatoes and white wine. 
-Add smoke olive oil
-Reduce until about 1/2 the liquid has evaporated.
-Add muscles, cover and steam until the muscles open. This will take about 6 minutes.
-Sprinkle with parsley and finish with Sicilian lemon balsamic and serve with fresh garlic toast.

Recipe by: Chef Lauren Marshall, Coastal Healing

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