Herby Mussels

Herby Mussels


24 people made this

If fresh herbs are available, use 1/4 cup of oregano, thyme or rosemary (or mix of the three) in place of the Italian herbs. Pair with a large loaf of crusty bread to soak up the generous sauce.


Serves: 4 

  • 3 cups (750ml) dry sherry
  • 3 cloves garlic, crushed
  • 1 chicken stock cube
  • 120g butter
  • 1 tablespoon Italian herbs
  • 3 slices fresh lemon
  • 1.5kg fresh mussels, scrubbed and debearded

Preparation:10min  ›  Cook:5min  ›  Ready in:15min 

  1. Place the dry sherry, garlic, stock cube, butter, Italian herbs and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.

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