Mussels For Two


Steamed Mussels in a flavorful white wine broth. A great dish to add to your Valentine's Day menu.

Steamed Mussels in a flavorful white wine broth. A great dish to add to your Valentine’s Day menu.

This is a quick and easy recipe using all fresh ingredients! This is a perfect appetizer to accompany your Valentine’s Day meal. You can serve these mussels in the shell or removed from the shells and over a bed of fresh pasta. Make sure you have fresh crusty bread on hand to sop-up the flavorful broth. Please note, when choosing a white wine, do not buy a “cooking wine” from off of the shelf. Do not cook with a wine that you won’t drink. I suggest buying an inexpensive dry wine that you enjoy and cooking with it. This rule applies to white and red wines. 

Mussels shown removed from shells, served over pasta.

Mussels shown removed from shells, served over pasta.


4 lbs of mussels, butter, red onion, fennel, roma tomatoes, garlic, white wine

4 lbs of mussels, butter, red onion, fennel, roma tomatoes, garlic, white wine

4 lbs mussels debearded and cleaned

4 tablespoons (1/4 cup) salted butter

4 tablespoons olive oil

1 red onion quartered and sliced thinly 

5 cloves garlic peeled and sliced

5 sprigs fresh thyme

3 roma tomatoes chopped

2 fennel bulbs sliced thinly 

2 cups good quality dry white wine (i.e. chardonnay)

1 tablespoon salt 


If possible, buy mussels fresh, the day in which you plan to use them. If you are unable to do so, remove mussels from plastic bag and place in the back of your refrigerator with a damp paper towel covering them, for one to two days. This will allow the mussels, which are alive, to breathe. 

When ready to prepare, place mussels in a bowl and fill with cool water. Allow mussels to sit for 20 minutes to allow them to expel the sand and dirt inside. Begin to debeard and clean mussels. For tips on debearding mussels please visit this site. Any mussels that are opened, do not close when tapped, or chipped, discard (they are not viable/they’re dead). Once mussels are clean place them in another bowl. Do not simply pour cleaned mussels and water into another bowl, for the sand and dirt that was expelled will transfer to clean bowl. You may use a slotted spoon to transfer mussels.

Meanwhile, in a large heavy pot heat olive oil and butter over medium heat. Add slice garlic, red onion and fennel. Cook for 5 minutes over medium heat, stirring often. Add tomatoes, thyme, and salt. Cook an additional 5 minutes.  Pour in two cups of wine and increase heat to medium high. Add mussels on top of vegetables. Place cover on pot.

Allow mussels to cook covered on medium high for 10 minutes. Remove cover and stir so that vegetables are no longer at the bottom of the pot.

Mussels steamed w white wine, fresh thyme, fennel, red onion, garlic, and roma tomatoes.

Mussels steamed w white wine, fresh thyme, fennel, red onion, garlic, and roma tomatoes.

Cook mussels an additional 5-10 minutes. Remove/discard any mussels that are unopened. 

Serve mussels w some of the liquid in bowl with crusty bread. Provide guests with a plate/bowl for discarded shells.

If serving mussels over pasta, remove mussels from shells and continue to cook in liquid for an additional 5 minutes. Remove all of thyme stems. Pour mussels w sauce/liquid over cooked pasta. 

Catering and Private Chef Menu

Ebullient Enterprises Catering Menu

Enjoy our delicious soups, main dishes, sides, desserts, and beverages for your next meeting, party or special occasion. Our menu reflects our most common requests. If there’s an item that you’re interested in but it doesn’t appear on the menu, please inquire with one of our ebullient consultants. We offer delivery for a fee, and will return to retrieve the dishes.

All soups require a 2 quart minimum purchase.

2 quarts (serves 4-6)                               $35

4 quarts (serves 7-8)                               $60

Farmhouse Vegetable

Heirloom Tomato

Southwest Chicken

Country Turkey Noodle

Oaxaca White Chicken Chili

Loaded Baked Potato

Cream of Broccoli

Butternut Squash Bisque

Mom’s Beef Stew

Abuela’s Chicken and Dumplings

Okra Gumbo (Chicken and Sausage)

Seafood Gumbo +$15

                                Meats and Main Dishes

Choice of 2 meats and 2 sides base price $20 per person. 2 person minimum. Pricing a la cart available upon request.

Additional meat + $3 / Additional side + $2

Pork Chops (fried, smothered, or w chutney)

Meatloaf (turkey or beef)

Chicken (Herb roasted, Mojo, Smothered, Curried, Jerk, or BBQ)

Cubed Steak

Beef Short Ribs (Braised or BBQ)

BBQ Pork Ribs (Regular or Peach Tamarind BBQ sauce)

Turkey Breast

Pork Shoulder (Traditional Mojo or BBQ)

Salmon (Ginger Glazed or Jerked) + $3 per person

Shrimp (Etouffe, Curried or Grilled) + $3 per person

Jambalaya (Chicken, Andouille or Turkey Sausage, and Shrimp) + $3 per person

Stuffed Bell Peppers (Ham, Sausage, and Shrimp OR Crab and Shrimp) + $3 per person

Lasagna (Beef, Turkey, Eggplant, Cheese, or Seafood)

Bourbon Baked Spiral Ham Market Price 


2 quarts (serves 4-6)                               $20

4 quarts (serves 7-8)                               $40

Greens (mustard, kale, collard, or mixed)


Braised Kale and Cabbage

Cabbage (smothered and fried)

Roasted butter or sweet potatoes

Broccoli (steamed or roasted w or w/o parmesan)

Vegetarian Red beans and Rice (white or brown)

Vegetarian Black beans and Rice (white or brown)

Arroz con Gandules (contains pork)

Vegetarian Curry Chana and Aloo


Jasmine, Basmati or Vegetable Fried Rice (white or brown)

Dressing (Sausage +$5)

Homestyle or Baked Macaroni and Cheese

Potato Salad

Platanos Maduros

Curried Eggplant

BBQ Baked Beans (Sausage + $5)

Corn Bread or Muffins (Regular or Jalapeño Cheese)

Breakfast/Brunch Selections

Quiche (various combinations available)                                                                                                      $23- $43

Breakfast Hash (Ham, Pork Sausage, or Turkey Sausage)                                                                    $15 per quart

Cheese Grits                                                                                                                                                                $15 per quart

Salmon Croquetts w Remoulade                                                                                                                        $2 per piece

Chicken or Tuna Salad (Fruit, Curried, or Plain) w/ an array of crackers and breads               $25 per quart

Kale Salad with Homemade Vinaigrette or Salad Dressing                                                                     $15

Sauces and Accompaniments

Peach Tamarind BBQ Sauce                                                                                                             All $10 per pint

Remoulade Sauce

Habanero Hot Pepper Sauce

Seasonal Fruit Salsa

Homemade Croutons

Grilled Cheese Croutons


Croissant Bread Pudding w Rum Sauce                    $30

Banana Pudding                                                                 $25

Praline Cake                                                                         $25


Flavored Lemonade (Mango, Passion Fruit, Watermelon, or Peach)                        $20 per gallon

Sangria (White or Red)                                                                                                                  $50 per gallon

Sorrel with Rum                                                                                                                               $40 per gallon

The Importance of Our Homes

living room

Our home is the most immediate expression of who we are and how we view life. It is the place we retire to after giving of ourselves in the world all day long. It is the one place in the world that should be a safe place. It is in that safe place that we are our most authentic selves with those we love. In our homes we build and nurture relationships, face the sometimes burdensome issues with maintaining it and even the joys of decorating it. As we build our relationships, we are building a safe place to be vulnerable and truly intimate. It’s important that we make sure that we’re building that same safe place in our physical space, in our homes.

With a Servant’s Heart,
L. Tamar