mussels with white wine, smoked garlic & parsley butter and thyme

succulent mussels with white wine, smoked garlic and parsley butter and thyme

a perfect starter, tapas or lunch snack

It doesn’t get easier and quicker to make these delicious mussels that are big on taste and big on the ‘wow’ factor.

I took a packet of frozen half shelled mussels purchased from the fish shop in Hout bay (aprox 400gms). Heat about 1/2 to a cup of white wine in a big pot and toss the frozen mussels directly in. Bring to the boil and steam them with the lid on for a few minutes.

If your mussels are still in the shell, they would steam open at this stage.

Remove the lid and add about 40gms of smoked garlic butter with parsley (which is a new product we are making at The Smoking Shed) and allow to mix with the wine.  Sprinkle over a small handful of thyme leaves removed from the stalks and allow the sauce to reduce and thicken a little. Or not, it doesn’t really matter.

Empty the shells into a large bowl and pour over the sauce.

Serve with some crusty bread to dip and soak up the juices.

You may have noticed the very beautiful bowl that these mussels are presented in.

You may also recognise it as the very distinctive ‘Wonki Ware’, by Di Marshall.

As a food stylist I am on the constant look out for crockery that makes food shine and look beautiful, and Wonki Ware always does just that. 

I buy it from the fabulous shop ‘Blink’ which is located at 71 Regent Street, Sea Point (directly opposite Checkers and diagonally across from La Mouette). Blink carry a big range as well as other wonderful wooden pieces, jewellery, hand knitted childrens toys and other beautiful things.

mussels in my favourite new wonki ware bowl

succulent, buttery and packed with flavour

PS: sorry I got a bit carried away with the number of images in the post (as I do), I just love the look of mussels and I love my new bowl.

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11 Responses to mussels with white wine, smoked garlic & parsley butter and thyme

  1. nina - My Easy Cooking October 20, 2010 at 6:19 am #

    No need to apologise for the images, they are droolworthy!! Did you use the smoked butter to!!

  2. Tandy October 20, 2010 at 10:37 am #

    this looks absolutely sublime! Dave collected mussels off the beach a while back and it was such a great treat 🙂

  3. Tracy October 20, 2010 at 1:18 pm #

    Mussels are my favorite simple, elegant and delicious dish to make. Love the looks of yours. And I love pics so the more the better!

  4. Robyn October 20, 2010 at 3:58 pm #

    Oh Wow… What beautiful mussels! I can almost taste them

  5. Jane M October 20, 2010 at 3:58 pm #

    Oh these mussels look Fan-Damn-Taskick! My mouth is WATERING!

  6. drizzleanddip October 20, 2010 at 4:20 pm #

    Thanks Nina, I used the smoked butter with garlic and parsley which is something we have added to the smoked butter range.

  7. Jim November 12, 2010 at 4:30 pm #

    what are some of the favorite wines enjoyed with these (and other) mussel dishes? I am especially interested with pairing where the smoked flavors are used.

    Thanks so much….they look so delicious.

  8. drizzleanddip November 14, 2010 at 10:56 am #

    Hi Jim, great question and one which we will be exploring further with a few experts ‘what are the best wines to go with smoked foods?’. For these mussels a nice crisp savignon blanc would work really. My gut feeling would be an unwooded white, one that was firm with nice acidity. Its a great idea for a post. Thank you.

  9. Ken Levett October 18, 2015 at 3:01 pm #

    Excellent recipe. Just had to experiment by adding a hint of fresh ginger and jalapeno . Will recommend to my friends.

  10. Sam October 19, 2015 at 9:07 am #

    Thanks Ken – that sounds lovely


  1. Very easy mussels steamed in wine with parsley pesto | Drizzle and Dip - August 31, 2011

    […] Packed with flavour and so simple to make, the pesto has all the flavours that go so well with this dish. You could also just add chopped fresh parsley and garlic to the onions or use basil pesto or fresh thyme like I did here. […]

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