Garlic mussels with olive oil and parsley | EP Seafoods | Pug's Kitchen

white wine

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth provides a non-alcoholic option while maintaining flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while enhancing flavor.

Heat a pot until hot.

Pour in south coast pale beer to steam the mussels.

Cook mussels in the beer until they are done, using high heat for faster cooking.

Strain the mussels through a colander to collect the liquor.

Separate the mussels, leaving about six shells for color in the dish.

In a separate pan, heat a good glug of olive oil.

Add minced garlic, chili, and parsley to the olive oil and heat through without browning the garlic.

Add the mussels to the sauce and stir through.

Cook the pasta separately until done.

Add the cooked pasta to the mussel sauce and stir to coat the pasta with the sauce.

Season with salt and a good grind of black pepper.

Sprinkle fresh parsley over the top and stir through before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens