Summertime Mussels & My Go‑To Garlic Olive Oil

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