SummerBright Steamed Mussels

The Players

  • 3 lbs. fresh mussels, cleaned, scrubbed
  • 1 bottle of SummerBright
  • 2 table spoons olive oil
  • 3 med shallots, chopped fine
  • 6 garlic cloves, minced
  • 1 tomato, seeded and diced
  • 1/4 cup fresh parsley, finely chopped
  • 1/4 cup heavy cream


Discard any mussels with cracked or open shells. In a large pot, sauté shallots and garlic in olive oil. Then, add the whole bottle of Summer Bright and mussels and cover, bring mixture to a boil, cook 5 to 10 minutes until mussels have opened; stir once or twice.

Discard any mussels that have not opened.

Stir in heavy cream, tomatoes and parsley and boil 3 to 5 minutes until thickened slightly. Spoon mussels into wide shallow bowl, pour broth over top of mussels. Serve with crusty garlic bread.