Million Dollar Mussels

Million Dollar Mussels

RK 2

"These mussels I originally had in Cape Cod Massachusetts about 20 years ago. This is my version of them, and it is even better than the original. Pair with a large loaf of crusty bread to soak up the generous sauce."

Ingredients 15 m {{adjustedServings}} servings 412 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 412 kcal
  • 21%
  • Fat:
  • 18.5 g
  • 28%
  • Carbs:
  • 33.3g
  • 11%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 1681 mg
  • 67%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.
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  • Note
  • If fresh herbs are available, use 1/4 cup of oregano, thyme, or rosemary (or mix of the three)in place of the Italian seasoning.
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Reviews 18

  1. 24 Ratings


I developed a recipe very similar to this after our family fell in love with a mussel dish from Carrabba's restaurant. To dry a variation on the above recipe, substitute dry white wine for the sherry; add about 4 tablespoons of Pernot, substitute fresh basil for the Italian seasoning *double the basil for using fresh*; use fresh or canned chicken broth instead of boullion cubes *too salty IMO*; and add about 2 cups heavy cream. Oh my GOSH will you be in hog heaven over these mussels. The given recipe works up very well, but try the changes if you want to try a creamy version with a slightly different sauce. Katt


I felt the sherry was overpowering the dish, so I added low salt chicken broth to try and balance out the flavors. That addition seemed to make all the difference. Good start tho as I do enjoy the taste of sherry. Thank you!


these were good substituting the sherry for 1/2 dry white wine, 1/2 low sodium chicken broth. I use way more garlic, but that is a personal preference. I also use basil... so i really didn't follow the original recipe all that much but it is a good start. What we do is when eating is have a cup of melted butter and a cup of old bay seasoning. First, dip in butter, then dip in old bay... then sit back and feel the love... :). can you tell we love our mussels!