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2 lbs mussels

1 ½ cups chopped, drained canned tomatoes

½ cup white wine or chicken stock

2 green onions, chopped 2 cloves of garlic, minced

1 tbsp chopped fresh oregano or ½ tsp dried oregano

¼ tsp crushed fennel seeds dash of hot pepper sauce

Rinse mussels. Discard any that do not close when tapped. In 8 inch foil pan, combine tomatoes, wine, green onions, garlic, oregano fennel seeds and hot pepper sauce. Nestle  mussels into sauce, spooning sauce over top. Tent with foil, pinching tightly to edge. Place on grill over medium-high heat, close lid and cook, shaking container twice to baste for about 15 minutes or until mussels open. Discard any that do not open.

Makes 2 servings.

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