White Wine Mussels with Peppadew Peppers and Peas

White Wine Mussels with Peppadew Peppers and Peas


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This is one of those classic recipes that's made of a few simple ingredients, but comes out absolutely delicious. You are going to love the flavor, and this mussel recipe is perfect when served over a bed of rice or with a side salad.

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Time needed

5 min preparation + 7 min cooking

Serving Size / Yield

4 servings


  • 2 lb. fresh mussels
  • 1 1/4 C. white wine
  • 1 lg. clove garlic, minced finely
  • 3 Tbs. fresh basil, finely torn
  • 2 C. Peppadew peppers, sliced
  • 2 C. peas, frozen
  • 1 Tbs. dill
  • 1 Tbs thyme, chopped

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Thoroughly scrub mussels under cold running water. In a 5-quart kettle, combine all the ingredients and cook covered for approximately 7 minutes or until the shells open. Discard any mussels that don't open. Serve in bowls with the broth over them.

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