Mussels in Garlic Sauce with Chicory
Treat your guests (or yourself ) to this irresistible mussels in garlic sauce with chicory recipe. The mussels are steamed with aromatic garlic, crisp celery, and slightly bitter chicory, then finished with a splash of sherry or vermouth for a subtle sweetness. The result is a light yet flavourful seafood dish that feels restaurant-worthy but comes together in minutes.
Whether you’re hosting a relaxed dinner party, planning a romantic supper, or just craving a cozy bowl of steamed mussels, this dish delivers on flavour and simplicity. Serve it as a starter with crusty garlic bread to soak up the yummy sauce, or enjoy it as a main course with French fries (Belgian-style) or a green salad for a lighter option.
Ingredients
Method
- Prepare the mussels: Discard any mussels with broken shells. Rinse the rest in a sieve under cold running water. Pull out any “beards” or seaweed. If any mussels remain open, tap them gently with a spoon- if they don’t close, throw them away.
- Heat the butter or olive oil in a deep pan over medium heat.
- Add the celery and chicory and cook for 2–3 minutes until slightly softened.
- Stir in the garlic and cook for another minute until fragrant.
- Pour in the sherry, vermouth or wine along with the same amount of water.
- Bring to a boil and reduce slightly for 2–3 minutes.
- Add the mussels to the pan, cover with a lid, then steam for about 5 minutes, shaking the pan once or twice.
- The mussels are ready when their shells have opened. Discard any that remain closed.
- Serve with chopped parsley and season lightly with salt and pepper if needed.
- Serve immediately with crusty garlic bread, French fries, or a crispy salad.