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Mussels Cremolata

An exquisite entrée


Please note: Mussels, which have not opened, are not to be eaten.

4 lbs P.E.I. Blue mussels
2 tbs butter
1/4 cup shallots, French cut
1/2 cup tomatoes, cubed with seeds removed
2 tbs fresh cut parsley
1/2 tsp thyme
1 clove minced garlic
3/4 cup white or red wine (recipe calls for white)
1/3 cup orange juice
1 cup cream (35%)
4 tsp Tomato paste
salt & pepper to taste


Clean and wash mussels
In a large casserole (pot), melt butter
At low heat, cook shallots, tomatoes, parsley, thyme and garlic
Add wine, orange juice and the mussels;
Cook on high heat until all mussels open (unopened mussels should be thrown away!)
With a large slotted spoon, remove the mussels and place in individual bowls, leaving the broth in the large casserole (pot)
Bring the broth to medium heat and add the cream – percentage of your choosing
Cook and stir until the broth has a creamy texture
Stir in tomato paste
Salt and pepper to taste
Pour over the mussels
Serve with French style baguettes (bread) to dip into creamy sauce after mussels are eaten.
Voilà, enjoy.

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4 portions

Nutritional Information
Per Serving

no nutrition information available

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