Summertime Mussels & My Go‑To Garlic Olive Oil

August 25, 2025

Summertime Mussels Recipe at The Little Shop of Olive Oils

Mussels are one of those foods that look a lot fussier than they actually are. Truth is, they’re one of the easiest dinners you can pull together—ten minutes in a pot and you’ve got something that feels special. I used to think they were “restaurant food” until I tried them at home. Now they’re a regular in my kitchen.

The trick is keeping the flavors simple. A good olive oil, fresh herbs, a splash of wine, and that’s really all you need. I reach for our Garlic Premium Olive Oil because it builds the base of the broth in seconds. No peeling cloves, no sticky fingers, just that fresh, pungent garlic flavor that makes everything taste better. Once the mussels open, they release their own briny liquid and mingle with the oil, parsley, and lemon—it’s heavenly.

At my house, the bread disappears faster than the mussels because everyone’s dunking it straight into the garlicky broth. If you want to have a little fun, add a drizzle of Fig Balsamic at the end. It’s not traditional, but it gives a sweet roundness that plays beautifully with the seafood.

A couple of reminders: toss any mussels that don’t open, and don’t even think about throwing away that broth. Pour it over pasta the next night or use it as the start of a risotto. It’s too good to waste.

Thanks for reading,
Tracey

Steamed Mussels with Garlic Herb Olive Oil Sauce

Plump mussels steamed to perfection and drizzled with a vibrant garlic-herb olive oil sauce, finished with fresh parsley and lemon.

Author: The Little Shop of Olive Oils
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Category: Main Courses
Cuisine: Mediterranean

Ingredients

2 lbs fresh mussels, cleaned and debearded
3 tbsp Garlic Olive Oil (The Little Shop of Olive Oils)
1 tbsp Infused Orange Olive Oil (optional, for brightness)
3 garlic cloves, minced
½ cup dry white wine
¼ cup fresh parsley, finely chopped
Zest and juice of 1 lemon
Salt and freshly cracked black pepper, to taste
Lemon wedges, for serving

Directions

Rinse mussels under cold water, discarding any that are cracked or won’t close when tapped.
In a large pot, heat Olive Oil over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
Pour in white wine and bring to a simmer.
Add mussels, cover, and steam for 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that remain closed.
Remove mussels with a slotted spoon and place on a serving platter.
Stir parsley, lemon zest, and lemon juice into the pot. Taste and season with salt and pepper.
Drizzle sauce over mussels, garnish with extra parsley, and serve with lemon wedges and crusty bread for dipping.