Go Back

Traditional Spanish-Style Mussels

Megan Casey
This mussel dish has a deep, rich flavor profile.
5 from 1 vote
Course Entrée
Cuisine American


  • 2 lbs New Zealand Green-Lipped Mussels
  • 1 quart seafood stock purchase seafood stock from Snapper Grabbers, or you may use a chicken stock & wine combination
  • 6 ounces bacon lardons
  • 1 Tbsp fresh minced dill
  • 1/2 Tbsp fresh minced thyme
  • 1 large or 2 small shallots
  • 1 Tsp. crushed red pepper
  • Salt & pepper to taste
  • 1 baguette for crostinis


  • Place all ingredients except the mussels into a large pot, cover with lid and bring to a full boil. Add the mussels to the boiling mixture, cover with lid and let boil for 4-6 minutes or until all mussels are open.
  • NOTE: Do not cook longer than six minutes. If some mussels remain closed after six minutes you'll want to discard them.
  • Dip mussels and broth into shallow serving bowls and serve with buttered & toasted baguette slices for dipping.
Tried this recipe?Rate it above to let us know how it was!