Drunken Mussels

Drunken Mussels

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Recipe by Admin Course: Dutch Oven, Featured, Home Page, Victoria Recipes, Healthy


Prep time


Cooking time





  • pounds 2 pounds mussels in shells (cleaned)

  • tablespoon 1 tablespoon olive oil

  • 4 full sprigs of thyme

  • 3 garlic cloves (minced)

  • 2 large shallots (chopped)

  • cup 1 cup andouille sausage (sliced)

  • salt and pepper to taste

  • cup 3/4 cup favorite light ale

  • tablespoon 1 tablespoon butter, to taste

  • tablespoon 1 tablespoon fresh parsley (chopped)

  • teaspoon 1 teaspoon dijon mustard


  • Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
  • In a cast iron wok, heat olive oil, add sausage and cook until golden brown. Add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot with aluminum foil. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Remove mussels with a slotted spoon and place in serving bowls. Discard any that have not opened.
  • Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with your favorite bread.

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