Million Dollar Mussels Recipe -
Million Dollar Mussels Recipe
  • READY IN 15 mins

Million Dollar Mussels

Recipe by  

"These mussels I originally had in Cape Cod Massachusetts about 20 years ago. This is my version of them, and it is even better than the original. Pair with a large loaf of crusty bread to soak up the generous sauce."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    5 mins

    15 mins


  1. Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.
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  • Note
  • If fresh herbs are available, use 1/4 cup of oregano, thyme, or rosemary (or mix of the three)in place of the Italian seasoning.

Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2004

I developed a recipe very similar to this after our family fell in love with a mussel dish from Carrabba's restaurant. To dry a variation on the above recipe, substitute dry white wine for the sherry; add about 4 tablespoons of Pernot, substitute fresh basil for the Italian seasoning *double the basil for using fresh*; use fresh or canned chicken broth instead of boullion cubes *too salty IMO*; and add about 2 cups heavy cream. Oh my GOSH will you be in hog heaven over these mussels. The given recipe works up very well, but try the changes if you want to try a creamy version with a slightly different sauce. Katt

Most Helpful Critical Review
Aug 20, 2006

I felt the sherry was overpowering the dish, so I added low salt chicken broth to try and balance out the flavors. That addition seemed to make all the difference. Good start tho as I do enjoy the taste of sherry. Thank you!


24 Ratings

Apr 04, 2007

these were good substituting the sherry for 1/2 dry white wine, 1/2 low sodium chicken broth. I use way more garlic, but that is a personal preference. I also use basil... so i really didn't follow the original recipe all that much but it is a good start. What we do is when eating is have a cup of melted butter and a cup of old bay seasoning. First, dip in butter, then dip in old bay... then sit back and feel the love... :). can you tell we love our mussels!

Sep 28, 2005

I thought these were fabulous! My husband gobbled them up, too! However, I only put 4 stars because I thought it called for way too much sherry, mine tasted just great with half the amt. of what the recipe called for. THanks!!

Sep 10, 2009

I didn't change a thing. It tastes as good as it tastes in finer restaurants.

Jan 12, 2009

Went over well with the people I made it for. I'm not a sherry drinker, so I cut the sherry with low sodium broth as per a previous comment and that was great. Next round I'll probably add some more garlic, just because you can never have too much.

Jan 12, 2008

These mussels were awesome. My parents always make mussels but I wanted to cook them with a new recipe and this one was perfect. I actually forgot to put in the onion but they were wonderful anyway. I may be making them again for Sunday dinner.

Apr 14, 2009

Yummy! Perfect when you wanna stay home with your loved one and dance. TASTY !!! Going to make this again. Use Fine sherry!!!


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  • Calories
  • 412 kcal
  • 21%
  • Carbohydrates
  • 33.3 g
  • 11%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 18.5 g
  • 28%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 1681 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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