My F&W
quick save (...)
Mussels à la Cagouille
© Quentin Bacon

Mussels à la Cagouille


This oh-so-simple dish from Mel's Bar & was inspired by the mussels served at La Cagouille, a wonderful little Parisian restaurant that Mel and Janie Master love.

Plus: More Seafood Recipes and Tips

  1. 2 large baking potatoes, scrubbed
  2. 3 pounds mussels, scrubbed and debearded
  3. 1 teaspoon chopped thyme leaves
  4. 1 stick (4 ounces) unsalted butter
  5. Juice of 1/2 lemon
  6. Coarse salt
  1. Preheat the oven to 400°. Bake the potatoes until tender, about 40 minutes.
  2. Shortly before the potatoes are done, set a large cast-iron skillet over high heat. When it starts to smoke, add the mussels and sprinkle with the thyme. Cover and cook, shaking the pan occasionally, until all the mussels open, about 4 minutes. Transfer the mussels to a platter and cover with foil to keep warm; discard any that do not open.
  3. Boil the mussel juices in the skillet for 2 minutes to concentrate the flavor, then whisk in 4 tablespoons of the butter to make a rich pan sauce. Melt the remaining 4 tablespoons of butter in a small saucepan and add the lemon juice.
  4. Split the potatoes and pinch them slightly to make the insides puff up. Pour the pan sauce into the potatoes and sprinkle with coarse salt. Serve surrounded by the mussels, with the lemon butter alongside for dipping.

Suggested Pairing

A Chardonnay-Viognier blend from Languedoc is a crisp, fresh, fragrant wine and is a perfect foil to shellfish.



Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.