Mussels in Lemon and White Wine Sauce

Leftover champagne from New Years Eve? I’ve got you covered. This is one of those dishes that looks complicated and sophisticated, something that is found on the menu at every fancy Italian restaurant… not something you’d dare make at home, right? Soooo wrong. It’s extremely affordable, ridiculously easy and absolutely delicious. Grab that left over Champagne (or white wine or beer, this recipe is very forgiving) and let me teach you how to make something truly delicious. Mangia! Let’s Eat!


2 pounds of fresh mussels, found at the seafood counter in any grocery store 
​1 lemon
2 cups white wine or light beer
4 tablespoons olive oil
8 garlic cloves, minced
1 onion, finely diced
3 large tomatoes, diced
​A pinch of salt and pepper 

Garnish with finely chopped fresh parsley and serve with toasted sourdough or French baguette 


  • Under cold water, scrub and de-beard the mussels. (De-bearding mussels means pulling off any moss or stringy plant material from the mussel)
  • Place cleaned mussels in a bowl with the juice of one lemon and the wine/beer
  • In a large stockpot over medium heat sauté the garlic in the olive oil until fragrant. Add in the onion and tomatoes, sauté until the onions are translucent, about 4-6 minutes. 
  • Turn the heat up to medium-high and add the mussels, lemon wine marinade and a pinch of salt and pepper and cover with a lid. Cook until all the mussels are open, about 5 minutes.
  • Ladle into bowls and serve with a piece of baguette for dipping. 


  • Do not try to open any muscles that remained closed after cooking. Those mussels were dead and should not be consumed. 
  • This recipe should be made during winter only when mussels are at their best.

Photo by Canva


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