Mussels Sautéed in Kelp, White Wine & Butter 

(Serves 4 as an appetizer)

4 garlic cloves, finely minced
3 tablespoons olive oil
1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
4 tablespoons (1/2 stick) salted butter
1/2 cup chicken broth
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
3 tablespoons Ocean's Balance kelp puree
1 - 2 lb. bag mussels, rinsed, scrubbed clean, and beards removed
Plenty of crunchy baguette slices for dipping!

In a large sauté pan, heat olive oil over medium heat. Add garlic and cook until fragrant, about 2 minutes, being careful not to let the garlic turn brown.
Pour in white wine, cook for two minutes. Stir in butter, chicken broth and 1 tablespoon of the chopped parsley; cook for another 5 minutes. Add lemon juice and kelp purée; stir until well combined.  Raise heat to medium high, add mussels and stir to coat them with the sauce. Cover the sauté pan and continue cooking for 7 to 9 minutes, stirring occasionally, until the mussels are open. Taste the sauce and adjust seasoning as necessary.  Remove any unopened mussels.  Pour into a large, shallow serving bowl, top with remaining parsley.  Serve with baguette slices. Enjoy!! 

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