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  • 4 pounds, Mussels - cleaned and debearded
  • 4 tablespoons, Epicurean Butter infused Extra Virgin Olive Oil 
  • 5 ounces, Shallots or Onions - minced
  • 4 fluid ounces, Dry white wine
  • 1/4 teaspoon, Black pepper - freshly ground
  • 2 each, Thyme sprig
  • 1/4 teaspoon, Salt
  • 3 tablespoons, Parsley - chopped


  1. Wash and debeard the mussels.
  2. Heat Epicurean Butter infused Extra Virgin Olive Oil  in a large heavy skillet or saucepan over medium-high heat. Add the shallots and cook until soft and translucent, about 1 to 2 minutes.
  3. Add the wine, a sprinkling of the pepper, and the thyme. Allow the mixture to simmer 2 to 3 minutes. Add the mussels, cover and cook over high heat, shaking the pan often so that all of the mussels open up at about the same time, about 2 to 3 minutes. Take off the cover, remove the mussels as they open, and place them on a warmed serving platter. When all of the mussels have opened, strain the cooking broth through a fine sieve into a clean saucepan. Bring the liquid to a boil and cook briefly over high heat, about 1 minute, or until slightly syrupy.
  4. Adjust the seasoning, if necessary. Pour the sauce over the mussels, sprinkle with the chopped parsley, and serve hot.
Serves: 10

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 11 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm