Preparation Info

Sautéed Prince Edward Island Mussels


  • 6 pounds mussels
  • 2 Tablespoons garlic (chopped)
  • 1 Tablespoon horseradish
  • 2 ounces lemon juice
  • Dash parsley, chopped
  • 3 Tablespoons shallots
  • 2 Tablespoons Stonewall Kitchen Maine Maple Champagne Mustard
  • 3 ounces butter
  • 2 ounces olive oil
  • 4 ounces ale or Chardonnay, optional


  1. Rinse mussels and discard cracked or dead mussels.
  2. Heat olive oil in skillet or large saucepan until hot, not smoking.
  3. Add mussels to heated oil, tossing mussels in all.
  4. Add garlic, shallots and horseradish, tossing or stirring with a spoon, 2-3 minutes.
  5. Add Maine Maple Champagne Mustard, lemon juice, (optional ale or Chardonnay) and butter.
  6. Cover to allow mussels to steam for 1 minute.
  7. Garnish with chopped parsley.
  8. Serve with fresh bread.

Stonewall Kitchen Ingredients


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