Mussels and Zoodles

“I love this! This is beyond restaurant quality. I would definitely put this in your top 5 best meals. Omg I hope you wrote down what you did,” says one of my harshest critics.. my husband. This is how I knew I was doing something right. When it comes to proteins like shellfish, I get a little nervous. This is mostly because I don’t cook very often with them. However, living just outside of Seattle, I feel that it is time to be more adventurous with something other than clam chowder or crab cakes.

I chose mussels because they are a pretty cheap thing to buy and I would feel less guilty if I messed up. A fine example is I thought I was to thaw my frozen mussels before cooking and I saw that I had wound up ruining about 15 of them as they all opened up when I pulled the bowl out of the fridge. I was super bummed. Anyway, I read that mussels are high in vitamin B-12 and that they pack a great protein content. I’m feeling healthy already.

I highly recommend buying some crusty bread to dip into the sauce that you will find yourself licking out of the bowl. This helps keep your face clean. I’m serious. It’s that good. I chose zoodles because we have come to really love these as an alternative to pasta. With a spiralizer, they are easy to create and a quick thing to cook.


  • 1 lb frozen mussels, scrubbed clean
  • 1/2 yellow onion, thinly diced
  • 3 cloves garlic, minced
  • 3 tbs capers
  • 1 cup white wine
  • 1 cup fish stock
  • 4 tbs butter
  • 3 tbs olive oil
  • 1/4 c parsley
  • salt and pepper to taste and for releasing water from zucchini
  • 1/2 lemon, cut into wedges
  • Zoodles made from 3-4 zuchinni
  • 1 tsp old bay seasoningIMG_6975

Excited? Here’s what to do:

  1. Take your newly spiralized zucchini and set in a strainer in a bowl or into the sink. Liberally salt and toss. Leave to sit for a bit. The salt will work out the juices. This will take about 30-45 minutes. Then you will rinse thoroughly and try to get as much moisture off the noodles as you can. I typically grab handfuls and do a gentle squeeze to get any excess off.
  2. In a pan, that can be covered with a lid, add the oil. Bring to a medium low heat. Add your onions. You want these to become translucent, so it will take a little time.
  3. Once your onions are ready, add the garlic, capers, wine, stock, parsley, and finally, the mussels. Crank your heat to medium high and cover. Allow to cook for about 4 minutes.
  4. Next, take off the lid, add your zoodles and butter, along with bay seasoning. A touch of salt and pepper will be a nice add here as well. Cover back up and reduce heat to a medium low. Cook for 3-4 minutes.
  5. Remove your lid. Only keep the mussels that have opened. Discard any that have remained closed. You don’t want those ones.
  6. Spoon your zoodles into a bowl with extra sauce and your pick of mussels. Add the squeeze of a lemon and use your crusty bread to dip!

Some tips:

If you can’t find a yummy crusty bread, try getting a basic french bread loaf at your local grocery store. Slice in 1/2-1 inch strips. Mix some garlic salt, evoo, and dried rosemary together. Brush on your slices and set onto a cookie sheet in the oven at about 400 degrees. Turn once the bread starts to brown. Keep an eye on it!

You can add other things in here as well: cooked shrimp for the last few minutes of cooking, some pieces of left over cod or tilapia to add to the rich flavor. I add a tiny bit of thinly sliced celery and I will cook this with a sprig of thyme for that little pop. You can also add a little cream if you prefer a taste that is more rich. Play with your food, it’s ok!

Take a bite,