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Steamed Mussels View Larger

Steamed Mussels


  • 6 lbs. Mussels, scrubbed & debearded
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons finely chopped garlic
  • 3 tablespoons chopped shallots
  • 1 tablespoon jarred white horseradish
  • 2 tablespoons Stonewall Kitchen Blue Cheese Herb Mustard
  • 1/4 cup fresh lemon juice
  • 6 tablespoons unsalted butter, room temperature
  • 1/2 cup dry white wine or clam juice
  • 1 tablespoon finely chopped flat-leaf parsley


  1. Pour the olive oil into a saucepan. Heat over high heat until it is rippling. Add the mussels, toss to coat. Add the garlic, shallots and horseradish and cook for 3 minutes, tossing and stirring.
  2. Add Stonewall Kitchen Blue Cheese Herb Mustard, lemon juice, butter and wine to the pan, toss well and bring to a boil. Cover and allow the mussels to steam for 1 minute or until they open.
  3. Transfer mussels to a large deep serving bowl and pour the sauce from the pan over them. Sprinkle with the parsley and serve immediately.

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Blue Cheese Herb Mustard
Blue Cheese Herb Mustard Item: 120825 $6.50