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Mussels with Thyme and Verjuice


Mussels with Thyme and Verjuice
Christina Soong-Kroeger
Mussels make a great, quick, protein-rich meal. Served with crusty bread to mop up the juices and a green salad, they're perfect for a speedy but delicious lunch or supper.

Like most seafood dishes, this recipe is best made on the spot and served immediately - seafood just never tastes as good when reheated.

Luckily, this recipe couldn't be easier. You simply throw the mussels in a pot with some onion, garlic, herbs and verjuice. And that's it.

I've used verjuice in this recipe, which gives the mussels a delightful tang and flavour and tends to be more kid-friendly, if that's something you have to consider. If you can't easily get your hands on a  bottle of verjuice, you can substitute white wine for it.

Either way, your tastebuds will thank you.

* Coeliacs (and those with gluten intolerances) can substitute steamed rice or quinoa for the suggested bread accompaniment.

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: 2-3


  • 30 grams unsalted butter
  • 1 kilogram mussels
  • 1 large clove garlic, finely chopped
  • 1 large onion, or three shallots, finely chopped
  • 1/2 glass verjuice
  • A few sprigs fresh thyme, or 1 teaspoon dried thyme
  • 1/2 bunch fresh parsley
  • 1 bay leaf
  • Salt & pepper to taste


  1. Scrub mussels under slow running water with a stiff brush or scourer and de-beard.
  2. Remove any broken shells.
  3. Heat up a large pot and add butter.
  4. Once bubbling, add onions and garlic and cook for a couple of minutes over a low heat, stirring constantly.
  5. Turn heat back up to high.
  6. Tip in mussels all at once, and then add herbs and verjuice.
  7. Put lid on and cook for three minutes.
  8. Check mussels.If most have opened then turn off heat. If not, then cook for another minute or two until shells are open.
  9. Tip contents of the pot into a large bowl, retaining all of the lovely juices.
  10. Remove any unopened shells and garnish with a sprinkle of fresh parsley.
  11. Serve immediately.
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