From Our Food and Drink Archives

Mussels with Green Sauce

The green sauce in this lovely summery way of serving mussels is essentially a classic salsa verde — it so well with the shellfish.


1 cup (250 mL) chopped basil
¼ cup (60 mL) olive oil
2 tbsp (30 mL) drained capers
3 drained anchovy fillets
½ tsp (2 mL) chopped garlic
1 cup (250 mL) white wine
2 lb (1 kg) mussels
1 tbsp (15 mL) lemon juice
Salt and pepper to taste
Good-quality bread, to serve


  1. Combine basil, oil, capers, anchovy fillets and garlic in a food processor, then process until smooth. Set aside.
  2.  Bring wine to a boil in a large pot over high heat. Add mussels. Cover and steam for 2 to 3 minutes, until mussels open, discarding any that do not.
  3. Add basil mixture and lemon juice to pot. Toss well. Season with salt and pepper. Serve with lots of bread to mop up juices.
Serves 6


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