By: The Working Girl’s Kitchen

It’s awesome to have a connection to fresh seafood! The other day, I was handed a bag of fresh mussels. Awesome! Mussels are a healthy and nutrient-packed protein choice. They are low in calories and fat, and an excellent source of vitamin B12 and selenium. They are also a good source of vitamin C, iron and omega-3 fatty acids.

This is my first time cooking with fresh mussels. I watched a couple of YouTube videos before prepping these little shelled gems and recommend you do the same if you have never cooked with them before. I was pleasantly surprised as to how easy it is to cook them. This recipe turned out delicious. I added cooked quinoa to the broth afterwards to enjoy more of the excellent sauce.


·    2 lbs mussels, cleaned and debearded

·    2 tbs of butter or ghee

·    4 cloves garlic, minced

·    1/2 tsp red pepper flakes

·    1 lemon, zested

·    2 cups white wine

·    Fresh ground pepper to taste

·    Handful of grape tomatoes, halved


1.  Melt butter in a large stock pot over medium heat. Add garlic and sauté for 30 seconds. Season with red pepper flakes and lemon zest.

2.  Add sine and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.

3.  Stir mussels, replace cover and let boil for 3 more minutes. The shells will begin to open. Stir in tomatoes. Cover pot again, and cook until       all shells are open, 1-3 minutes.

4.  Remove from heat and serve.