White Wine Mussels with Zucchini Noodles

5 from 1 review


  • 2 lbs Live Black Mussels
  • 5 cloves minced Garlic
  • 3 Tbs Fresh Thyme
  • 1 1/2 cups Dry White Wine
  • 1 cup Vegetable Broth
  • 3 Tbs EVOO (extra virgin olive oil)
  • Pinch of Sea Salt and Pepper
  • 4 medium Zucchini spiralized into thin pasta-like noodles


  1. Rinse and scrub the Mussels under cold water, using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  2. In a large pot add Garlic, Thyme, Wine, Broth, and bring to a boil.
  3. Add Mussels and cover cooking until Mussels have opened (about 5 minutes).
  4. While Mussels are cooking start the Zucchini noodles.
  5. In a large frying pan add EVOO and heat over med/high heat.
  6. When oil is warm add Zucchini noodles and sprinkle with Salt and Pepper.
  7. Toss with a tongs for 1-2 minutes (careful not to overcook or they will get watery and mushy).
  8. Divide Zucchini noodles into serving bowls.
  9. Top with Mussels.
  10. Spoon desired amount of White Wine sauce over each bowl.
  11. Serve immediately.
  12. Enjoy!
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