Garlic Butter Mussels with Angel Hair

This is my favorite way to prepare Atlantic Ribbed Mussels.  It is seriously delectable.  You can read about my foraging trip here.  They are really good and no one is even thinking about them.

Mussels are excellent simply steamed and dipped in butter.   The first big step is to steam the Mussels.  I use my cast iron No10 skillet. I stack them in, preferably in one layer.  My 5 dozen just barely fit. That’s how I know that’s enough and not too many.  I put 3/4″ of tap water in the bottom. I steam them at 350 until the bills pop open.  Not 30 minutes, but I don’t time them.

I pull them and let them cool.  After they cool I use a butter knife to pluck out the mussel meats.  Also, I reserve the liquor in the bottom of the skillet. That will be used in the garlic butter sauce.  It is best to refrigerate the liquor overnight. This will allow the sand and particulate to settle. Then pour off the top and discard the rest.  I think Angel Hair really sets this recipe off. I have used coarser pasta like spaghetti noodles, and even linguine and it is just not as good.



  1. 3-5 dozen mussels with 1 cup liquor reserved
  2. 1 stick of real salted sweet cream butter-no margerine
  3. 4 cloves garlic minced, more if you like garlic
  4. 1 shallot minced
  5. 2 sprigs fresh parsely, minced
  6. small bundle chives, minced
  7. salt and pepper to taste
  8. Box of Angel Hair pasta


  1. Put Angel Hair on to boil, I like salting the water.  Strain and set aside when done
  2. In heavy pan melt butter over med heat.  Saute garlic and shallots 5 minutes until they get some color
  3. Add parsley and chives for 1 or 2 minutes
  4. Add 1 cup Mussel liquor, allow to reduce over 10 minutes
  5. Add Mussels and let them heat through
  6. Salt and pepper to taste
  7. Toss Angel Hair and Mussel sauce together
  8. Plate and serve with crusty garlic bread

I don’t like garlic butter sauce as much with either white wine or lemon juice.  But if you like those flavors, please use them.





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