Steamed Mussels with Mustard and Garlic

December 9, 2021
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The seafood is always an excellent dinner idea for your loved ones who come over to spend time with you. It’s thoughtful, creative and so delicious. Seafood is versatile and can be prepared as an appetizer or a main course depending on the preferences. When it is prepared as an appetizer, it works best when it’s something like shrimp or mussels or shellfish that are already divided into smaller pieces. These act as great finger foods to your starters. Fresh mussels are a delight to cook, and they also look great when presented well and are super delicious when prepared right.

In this recipe, we’ll take you through how to make mouth-watering garlic mussels that are steamed and completed with American Garden Spicy Brown Mustard for a spicier and hotter flavor and coaster texture that comes from darker brown seeds


  • 1 kg fresh mussels in shells
  • 1 tablespoon olive oil
  • 4 full sprigs of thyme
  • 3 garlic cloves, minced
  • 2 large shallots, chopped
  • Kosher salt
  • freshly ground black pepper
  • 1 to 3 tablespoons butter, to taste
  • 1 tablespoon chopped fresh tarragon or parsley
  • 1 teaspoon American Garden Spicy Brown Mustard
  • Crusty bread, for serving


  1. When you’re cleaning mussels, rinse them under cold water. Then, check mussels for any “beards” or hairy clumps around the shell, clean it using a sharp knife or your fingers and lastly scrub it with a vegetable brush to ensure it’s now ready to use.

  2. Add your olive oil to a soup pot with a tight-fitting cover, followed by thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Add half a cup of water and bring to a low boil before you add your mussels and then cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Transfer all the opened mussels to a bowl and discard the closed ones.

  3. Add butter, herbs and American Garden Spicy Brown Mustard to pan juices and bring to a boil. Whisk well until butter melts, then taste to correct the seasoning. Add whatever is necessary. If the liquid tastes bitter, add some butter. Pour over the mussels that were in your bowl and serve with bread for absorbing the juices.


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