We Have a Confession: We’re Kind of Obsessed with Mussels Right Now
There are some meals that look fancy, taste fancy and yet are ridiculously easy to make.
Mussels are one of them.
Lately, we’ve been a little obsessed with throwing a Dutch oven on the BBQ, adding a pile of mussels, a few simple ingredients, a splash of wine and letting the grill do the work.
And when Wegmans has mussels for $8.00 a bag? Well… that’s basically an invitation.
Our favorite part? There’s no need to get precious about it. Grab a Dutch oven, fire up the grill, open a bottle of wine and start experimenting.
And whatever you do, have a loaf of crusty sourdough bread nearby. Because that broth? You’re going to want to dunk.
A Few Mussel Rules Before You Start
Mussels are pretty forgiving, but there are a few things worth knowing:
Give them a rinse. Scrub off any grit and pull off the little “beard” if it’s still attached.
Check them before cooking. If a shell is cracked or a mussel stays open after you give it a little tap, toss it.
Don’t overthink the broth. The mussels release their own delicious, briny juices as they cook, so even a handful of simple ingredients can create something spectacular.
Keep the lid on. You want all that steam trapped inside the Dutch oven to get those mussels opened up.
And after cooking? If any mussels haven’t opened, don’t eat them.
Now, on to the important stuff.
🍋 Mussels with Lemon, Garlic & Butter
The classic. The crowd-pleaser. The one you make when you don’t want to mess around.
This is our bright, buttery, garlicky version and it is absolutely made for a glass of Hometown Wine Company’s 2023 Chardonnay.
The lemon keeps things fresh, the butter makes the broth silky and the cilantro adds just enough freshness to keep you going back for another mussel…and another piece of bread…and maybe another glass of Chardonnay.
We’re not judging.
What You’ll Need
- 2 lbs. fresh mussels/ Wegman’s ‘bag’
- 1 small onion, diced
- 3–4 cloves garlic, minced
- 2 tablespoons butter
- 1 cup chicken broth
- ½ cup Hometown Wine Company’s 2023 Chardonnay
- Juice of ½ lemon, ½ lemon sliced
- Fresh cilantro, chopped
- Salt & pepper to taste
- Crusty sourdough bread, for dunking
Let’s Make It
Place your Dutch oven on the BBQ over medium-high heat.
Add the butter and onion and cook until the onion begins to soften. Add the garlic and cook for another minute or so—you want fragrant, not burned.
Add the chicken broth, Chardonnay and lemon juice. Season with salt and pepper.
Add the mussels and give everything a gentle stir.
Put the lid on the Dutch oven.
Cook for about 5–8 minutes, giving the pot a shake or stir once or twice, a total of 20-25 minutes until the mussels open and other ingredients are cooked. Serves 2-4.
Remove from the heat, sprinkle generously with fresh cilantro and serve immediately with plenty of sourdough.
And yes, you should absolutely spoon that broth over the bread.
🍷 The Pairing
Hometown Wine Company’s 2023 Chardonnay
The buttery, citrusy character of the Chardonnay plays beautifully with the lemon, garlic and butter in the broth.
Mussels + Chardonnay + sourdough.
We’re pretty sure this is what summer was invented for.
🌶️ Curry Mussels
A little spicy. A little exotic. A whole lot of delicious.
If the first recipe is the classic, this one is the troublemaker.
A rich curry sauce gets a little lift from fresh ginger, lemongrass and onion, while chicken broth and Hometown Wine Company’s 2024 Sauvignon Blanc keep everything bright and balanced.
And here’s a little secret: don’t be shy with the broth.
This is another one where the sourdough isn’t really a side dish. It’s a necessary utensil.
What You’ll Need
- 2 lbs. fresh mussels/ Wegman’s ‘bag’
- 1 small onion, sliced or diced
- 1–2 cloves garlic, minced
- 1 charred jalapeño, minced
- 1 tablespoon fresh ginger, grated
- 1 stalk lemongrass, finely chopped or bruised
- 1 cup curry sauce
- ½ cup chicken broth
- ½ cup Hometown Wine Company’s 2024 Sauvignon Blanc
- Salt & pepper to taste
- Fresh cilantro or herbs, optional
- Crusty sourdough bread
Let’s Make It
Heat your Dutch oven on the BBQ over medium-high heat.
Add the onion, garlic, ginger, charred jalapeño and lemongrass and cook until softened and fragrant.
Add the curry sauce, chicken broth and Sauvignon Blanc. Stir to combine and let everything come together for a couple of minutes.
Add the mussels and stir gently.
Put the lid on and let them steam for 5–8 minutes, or until the shells open, a total of 20-25 minutes until the mussels open and other ingredients are cooked. Serves 2-4.
Give everything one last gentle stir, spoon into bowls and finish with fresh herbs if you’d like.
Then grab the sourdough.
Dip. Dunk. Repeat.
🍷 The Pairing
Hometown Wine Company’s 2024 Sauvignon Blanc
The bright acidity of Sauvignon Blanc is a fantastic match for the aromatic ginger, lemongrass and curry. It cuts through the richness and keeps every bite tasting fresh.
And yes, we recommend pouring yourself a glass while you’re cooking.
Quality control is important.
🍅 Caprese Mussels
Because apparently we decided mussels needed an Italian vacation.
This one might be our favorite wildcard.
Basil pesto, juicy tomatoes, zucchini, garlic and onion come together with chicken broth and Hometown Wine Company’s 2023 Meritage for a broth that is savory, herby and ridiculously good.
The wine pairing?
Our 2025 Pinot Noir.
Because sometimes the wine you cook with and the wine you want to drink aren’t the same wine—and that’s perfectly okay.
What You’ll Need
- 2 lbs. fresh mussels/ Wegman’s ‘bag’
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 small green zucchini, diced
- 1 cup cherry tomatoes, halved/or beef steak/Roma, chopped
- 2–3 tablespoons basil pesto
- 1 cup chicken broth
- ½ cup Hometown Wine Company’s 2023 Meritage
- Salt & pepper to taste
- Fresh basil, optional
- Crusty sourdough bread
Let’s Make It
Place your Dutch oven on the BBQ over medium-high heat.
Add a drizzle of olive oil, followed by the onion, garlic and zucchini. Cook until the vegetables begin to soften.
Add the tomatoes and pesto and stir everything together.
Pour in the chicken broth and Hometown Wine Company’s 2023 Meritage. Season with salt and pepper.
Add the mussels and gently stir.
Put the lid on and let everything steam for 5–8 minutes, until the mussels open, a total of 20-25 minutes until the mussels open and other ingredients are cooked. Serves 2-4.
Finish with fresh basil and serve with, you guessed it, crusty sourdough bread.
The pesto, tomato and garlic create a seriously flavorful broth, while the mussels add that wonderful briny bite.
🍷 The Pairing
Hometown Wine Company’s 2025 Pinot Noir
The bright fruit and savory character of the Pinot Noir make it a beautiful partner for the tomatoes, pesto and mussels.
It’s a little unexpected.
And we’re completely okay with that.
So… Which One Should You Make?
Honestly?
All three.
They’re quick and easy enough for a weeknight and impressive enough for company. Put the Dutch oven on the BBQ, pour yourself a glass of wine and let dinner take care of itself.
And if you find yourself standing around the table fighting over the last piece of sourdough soaked in mussel broth…
Well, that’s between you and your dinner guests.
Cheers to mussel season! 🥂
And if you try one of these recipes, we’d love to know which version becomes your favorite.
–Brian and Sara Hulbert