From our Food and Drink Archives

Mussels with Green Sauce

Serve with lots of good bread to mop up the tasty juices.


1 cup (250 mL) chopped basil
2 tbsp (30 mL) capers
½ tsp (2 mL) chopped garlic
3 anchovy fillets
¼ cup (60 mL) olive oil

1 cup (250 mL) white wine
2 lbs (1 kg) mussels
Salt and freshly ground pepper
1 tbsp (15 mL) lemon juice


  1. Combine basil, capers, garlic, anchovy fillets and olive oil in a food processor and process until smooth. Set aside.
  2. Bring wine to a boil in large pot over high heat. Add mussels, cover, and steam for 2 to 3 minutes or until mussels open. Discard any that do not open.
  3. Stir in green sauce, toss everything together, season with salt and pepper to taste, and add a spritz of lemon juice.
Serves 6