Mussels- Veggie Wagon Style

Written on May 8th, 2013 by april. Filed under Blog, Thoughts from the Wagon....

Last night we made one of our favorite meals and thought we’d share it with you. We cooked fresh mussels, with oive oil, Vidalia onions, cilantro, tomatoes, organic elephant garlic, a bottle of chardonnay and had a freshly baked Rosemary Olive Oil loaf for dipping!


3-4 tablespoons extra virgin olive oil-just enough to sautee the garlic and onions

2 bags mussels-cleaned and de-bearded

5-6 small to medium Burgaw tomatoes, diced

1 large handful of string beans, whole (optional)

1 large handful of cilantro, diced

1 medium Vidalia onion, diced

1 bottle of Chimango Chardonnay

4-5 cloves organic elephant garlic(remember elephant garlic is milder than regular dried garlic), chopped coarsely


Heat olive oil in large, deep pan. Sautee onion and garlic until lightly browned. Pour in some Chardonnay, to prevent your onions and garlic from burning. Toss in string beans and mussels, cover for about 2 minutes. Next add your cilantro and tomatoes-stirring occasionally. Your mussels are done when they are opened and slightly pink in color. Remove from heat, place in a large bowl and enjoy! Slice some fresh baked Rosemary Olive Oil Bread and enjoy!

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