Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Mussels Three Ways

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I’ve written these recipes for 2 pounds of mussels, but of course you could adjust this recipe depending on how many pounds of mussels your going to start with. The important thing to remember about cooking mussels is in the preparation. By this I mean the cleaning of the mussel. They usually come with beards on them which you need to remove. The other thing is if the mussel comes open, just toss it, it just means it’s dead. Now sometimes if you thumb it and it closes then it’s ok. The next thing I do is fill up a sink with cold water and a tablespoon of flour. Mix the flour up into the water until it dissolves then pour the mussels in and move them around with your hands. Give it a couple of minutes and the mussels because they are a filtering creature will spit out the flour and any sand that might be in them, cool right! Put them in a colander and back in the frig resting on a bowl of ice. Now we can prepare the good stuff. Oh by the way it’s a must to serve a great crusty bread with the mussels for dipping. Lastly always use a heavy bottom pot.

1st recipe is my White Wine and Garlic Butter Mussels.

For this one I use 1 sweet onion chopped,

6 cloves of garlic minced,

1 tablespoon of Pernod,

1 cup of Chardonnay

1 tablespoon of olive oil

3 tablespoons of unsalted butter

1 tablespoon of kosher salt

1 teaspoon of black pepper

2 tablespoons of fresh chopped Italian flat leaf parsley

1 teaspoon of fresh tarragon leaves chopped (optional) this just enhances the anise flavor that I love


In a heavy bottom pot melt the olive oil and butter. Saute the onions,and garlic, add the salt and pepper, cook until soft. Then add the Chardonnay, Pernod and bring to a boil. Once at a boil dump in the mussels and put the lid on. They should steam long enough for all the mussels open, which only takes a few minutes. Finally add the herbs and toss through.

2nd Recipe

My Tomato, Basil, and Garlic Mussels

Same type of pot, take 3 tablespoons of olive oil and saute one chopped onion, with 6 cloves of garlic, 1 teaspoon of red pepper flakes, and the kosher salt and pepper, and cook until soft. For this dish add 3 diced Roma tomatoes,and and add those in. Then add the Chardonnay,and Pernod. Bring to a boil then dump in the mussels and put the lid on. Cook until all the mussels have opened. Finally add 3 tablespoons of Julienned  basil leaves and toss through.

3rd Recipe

My Mussels With Tarragon Bread Crumbs

Same  type of pot, This one is a little different.I use 2 cups of Panko bread crumbs to make the crumb mixture. I start by toasting the Panko in a saute pan with 2 tablespoons of melted unsalted butter until they are a golden brown. Then in a food processor  I take 1/4 cup of pine nuts, 6 garlic cloves, the juice of a freshly squeezed lemon, 1/4 cup of olive oil, 1 tablespoon of red pepper flakes, 1/2 cup of fresh tarragon leaves, and 1 tablespoon of kosher salt and 1/2 a teaspoon of fresh cracked black pepper. Pulse a few times until blended then add this mixture to the toasted Panko bread crumbs.  In the pot start with 2 tablespoons of olive oil and 1 cup of Chardonnay, and 1 teaspoon of Pernod and bring to a boil. Now dump in the mussels and put the lid on until all the mussels have opened. Finally toss in the bread crumbs gently and your ready to serve.

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Lee And Rick’s Oyster Bar


Lee & Ricks Oyster Bar


Another institution in Orlando that’s been around for as long as I can remember is Lee & Rick’s Oyster Bar. Located on LB McCloud Road this seafood house has brought locals together for years. I have many fond memories of hanging out with my dad at Lee & Rick’s. He was always trying to teach me the proper way to eat an oyster. For more information visit their website at

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