Seaside Mussels in White Wine

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This recipe comes from one of my recent paintings that used deep blue layers, which instantly reminded me of growing up in Florida by the ocean. After school, I’d come home tired and sun-drenched, and my mom would often cook fresh seafood before I went off to practice. Simple flavors - garlic, olive oil, parsley, and white wine.

So I recreated that memory on the plate: mussels steamed in white wine with garlic and parsley. It’s briny, light, and comforting - exactly the kind of food that feels like home.

Ingredients: (serving 4)

• 1 kg fresh mussels, cleaned and debearded

• 2 tbsp olive oil

• 1 knob of butter

• 4 cloves garlic, thinly sliced

• 3 small shallots, finely chopped

• handful cherry tomatoes

• 200-300 ml dry white wine

• A handful of fresh parsley, chopped

• Salt and pepper, to taste

• 1/4 Lemon

Method

1. Rinse and clean the mussels. Make sure they are not open - and if so, then just tap on the surface and sometimes they will close, which means they are still good. If they stay opened then discard!

   
   

2. Heat olive oil in a large pot over medium heat. Add garlic, shallots and tomatoes, and cook until softened. Then add butter and saute for another minute.

   
   

3. Pour in the white wine and bring to a simmer.

   
   

4. Add the mussels, cover, and steam for 5-6 minutes until all shells open. Discard any that don’t open.

   
   

5. Stir in parsley, season with salt and pepper, and add lemon Juice.

6. Enjoy! :)