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Mussels in White Wine Sauce


Rate this recipe 3.1/5 (30 Votes)


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  • 1 onion, chopped
  • 5 garlic cloves
  • 4 TBS butter
  • 2lb bag of mussels, scrubbed and cleaned
  • 3 tomatoes, chopped
  • 2 TBS Bourbon Smoked Pepper, ground
  • 1 TBS cayenne pepper
  • 1 1/2 TBS Bourbon Barrel Foods' Worcestershire
  • 1/2 c parsley, chopped
  • Lemon wedge
  • french bread


Level of difficulty Average
Cost Average budget


Step 1

Cook the onion and garlic in the butter on medium for 1-2 minutes. Add the mussels and cook for another 2 or so minutes.

Step 2

Meanwhile, cut the bread into slices and put a 1/2 TBS of butter on each piece. Sprinkle with Bourbon Smoked Salt. Broil on high for 2-3 minutes. Make sure the bread does not burn.

Step 3

Add all other ingredients except the lemon to the mussels. Cook for 5 minutes. Put the mussels in a large bowl and squeeze a lemon over the mussels. Serve with bread.

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Chef Tips and Tricks

Zesty Lemon Pavlova

Named for the famous ballerina Anna Pavlova, this delicate lemon pavlova is simply divine.


  • Eggs
  • Confectioner's sugar
  • Fresh lemon juice
  • Sugar
  • Flour
  • Butter
  • Lemon zest


  1. Separate egg yolks and whites
  2. In a bowl, whisk egg whites
  3. Add confectioner's sugar
  4. Distribute on baking pan and flatten center lightly with a spoon
  5. Bake for 30 minutes at 250 degrees
  6. While that's baking, squeeze fresh lemon juice into a bowl
  7. Add egg yolks, sugar, and flour then whisk together
  8. Add butter and whisk again
  9. Take the merigues out of the oven once they're ready
  10. Spoon the filling into the center of the meringues
  11. Grate lemon rind and sprinkle the zest over the top of the pavlovas
  12. Serve!

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