Roasted Black Mussels with Tomato-Parsley Butter

While the Gavi commune may be in Piedmont, its right next to Liguria, Northern Italy’s Mediterranean seafood capital.  This is a dish plucked right off the menu at Social that will complement it nicely.

Wine Pairing: Sant’ Elena Pinot Grigio 2009

Serves 2


  • 2 pounds Live Mussels (or a whole 10 pound bag, just quadruple all other ingredients, to serve a whole party)

  • 1 pint white wine

  • 1 stick butter, room temp

  • 8 sundried tomatoes

  • 1 whole shallot, peeled and sliced

  • 1 bunch parsley

  • Salt as needed

  • ½ cup panko breadcrumbs


  1. Turn your oven up as high as it will go.

  2. Steam the mussels in the wine in batches, till they open.  Let them cool.

  3. Shuck the mussels, saving shell halves to serve them in.

  4. Mince the shallots and the sundried tomatoes.  Roughly chop the parsley.

  5. Mix with the butter and season to taste with salt.  Chill

  6. Put a marble-sized piece of butter and 1 mussel into each shell.  Sprinkle all with breadcrumbs.

  7. Arrange on a sheet tray, using wadded-up aluminum foil to create a surface the mussels won’t roll around on.

  8. Bake till the butter bubbles. Then eat them on the half shell, while burning your fingers.


Recipe provided by Chef Jesse Sutton of Social Wine Bar

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