Aromatic Steamed Mussels


Aromatic Steamed Mussels


  • 1 baguette, sliced
  • 1/4 cup olive oil
  • 2 tbsp butter
  • 2 onions, chopped
  • 4 cloves of garlic, minced
  • 1 tbsp fresh or dried dill
  • 1 cup favourite white wine
  • 5 lbs mussels


  • Soak-Up Bread
    1. Preheat your oven to 400ºF and turn on your convection fan if you have one.
    2. Thinly slice the baguette on the diagonal and neatly spread out the slices on a baking tray. Brush each slice with the olive oil. Bake until crisp and golden brown, about 10 minutes.
    1. Match a large pot with a tight fitting lid. Over medium heat, melt the butter then quickly sauté the onions and garlic until golden and fragrant, a few minutes. Add the dill and white wine. Bring the works to a simmer then pile the mussels on top of the sauce. Lower the heat to a simmer, cover and continue cooking, steaming the mussels open. They’re done when all the mussels have opened and released their briny broth, about 10 minutes. Discard any unopened ones.
    2. Spoon out the mussels, share out the juice and serve with the crispy soak-up bread.


Newfoundland is the most easterly point in Canada. Another reason to check out our Province, and our great product! 

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