Happy Hour Mussels Recipe

Inspired by Federal House Bar & Grille

Time30m

Serves4

Mussels Sauteed in Our Homemade Seafood Broth with Tomatoes, Celery, Onions, Spinach, White Wine, Saffron and Other Spices. Served with a Side of Bread.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mussels

2 lbs Fresh mussels

Seafood Broth

2 tbs olive oil

1 cup Onion, diced

1 cup Celery, diced

4 cloves Garlic, minced

2 cups Tomatoes, diced

2 cups Fresh spinach, roughly chopped

1 cup White wine

1 pinch saffron threads

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Red pepper flakes

2 tbs Fresh parsley, chopped

Serving

1 loaf Crusty bread

Method

Preparation

Clean the Mussels

Rinse the mussels under cold water, scrubbing the shells with a brush to remove any dirt or barnacles. Remove the beards (the fibrous threads) by pulling them away from the shell. Discard any mussels that are open and do not close when tapped.

Cooking the Seafood Broth

Sauté the Aromatics

In a large pot, heat the olive oil over medium heat. Add the diced onion and celery, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Tomatoes and Seasonings

Add the diced tomatoes to the pot along with the saffron threads, salt, black pepper, and red pepper flakes. Stir well and let it simmer for about 5 minutes.

Incorporate Spinach and Wine

Stir in the chopped spinach and pour in the white wine. Allow the mixture to simmer for another 3-4 minutes until the spinach wilts and the alcohol from the wine evaporates slightly.

Cooking the Mussels

Add Mussels to the Broth

Carefully add the cleaned mussels to the pot. Cover the pot with a lid and cook for about 5-7 minutes, or until the mussels have opened up. Discard any mussels that do not open.

Serving

Prepare the Bread

While the mussels are cooking, slice the crusty bread into thick pieces. Optionally, toast the slices on a grill or under a broiler until golden brown.

Serve the Mussels

Once the mussels are done, remove the pot from heat and stir in the chopped parsley. Serve the mussels hot in bowls along with the broth, and offer the bread on the side for dipping.