Mussels With White Wine




You’ve all done it… You’ve seen a bag of mussels at Costco or Sam’s Club and walked right past. You didn’t even take time to consider the magnanimous mollusk and all of its flavorful-broth-creating powers. Well, today I ask you to reconsider your ignorance. Mussels are a tasty protein offering and when paired with white wine, grass fed butter and ample amounts of garlic, the broth that is created is tough to beat!

I hope that you’ll add this preparation to your culinary quiver and that when you do, you share your mussels with your loved ones and a picture with me!

I am in Mexico right now eating ample amounts of mussels (mejillas), crab (jaiba), and cow tongue (lengua). I am shying away from corn tortillas, running sprints in the sand each morning, and holding up the poolside bar during the afternoon…

In other words, I am “Keeping It Paleo!” my friends. I hope you are enjoying this wondrous Holiday Season and doing the same…

Your Pal,

Paleo Nick

Mussels with White Wine

Ingredient List:

  • 4 pounds fresh mussels
  • 1 large onion, julienned
  • 1 handful garlic (approx. 10 cloves), minced
  • 2 tablespoons olive oil
  • 2 tablespoons rendered bacon fat (optional)
  • 1/4 cup grass fed butter
  • ½ bottle (375ml) white wine, I used California Chardonnay
  • Juice of one lemon
  • 10 Campari tomatoes, quartered
  • ½ cup Italian parsley, chopped
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Preparation Instructions:

  1. Heat a large cast iron pot over medium-high heat.
  2. Add olive oil, bacon fat, garlic and onions and stir until garlic begins to toast.
  3. Add mussels and stir well. Cover with lid and cook for 5 minutes.
  4. Remove lid and add white wine, lemon juice, and tomatoes. Replace lid and cook for 5 additional minutes.
  5. Remove lid and add butter and parsley, stir well and cook for 2 additional minutes or until butter is melted.
  6. Season with kosher salt and pepper and dig in!
  7. Share with your friends, smile a lot, and…

“Keep It Paleo!”

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