Scrumptious Seafood: Mussels with Red Wine and Roasted Garlic

As the days grow shorter and flu season season begins, it’s time to boost your immune system. Garlic is a great way to ward off the sniffles (and any stray vampires). Get your fix in the form of the this delicious recipe for Mussels with Red Wine and Roasted Garlic, courtesy of Whole Living.

Bon appetit!


  • 1 head garlic
  • Extra-virgin olive oil, for drizzling
  • 4 tablespoons butter
  • 4 sprigs fresh thyme
  • 2 cups fruity red wine, such as Gamay or Barbera
  • Coarse salt
  • 4 pounds fresh mussels, scrubbed thoroughly
  • 1/2 cup fresh flat-leaf parsley leaves, chopped


  • Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
  • In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
  • Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.
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