Stuffed Mussels

½ cup of dry white wine
1 lb. of mussels (scrubbed and de-bearded)
1 diced Persian cucumber
¼ cup diced roasted red peppers
3 tablespoons of Biancolilla (or a mild intensity) EVOO
1 tablespoon of Chipotle Infused Olive Oil
2 tablespoons of chopped red onion
2 tablespoons of chopped parsley
Fresh lemon juice from 1 lemon
1 tablespoon of chopped capers
Salt and Pepper

In a large pot bring to a simmer the dry white wine, add the mussels and cover, cook until mussels open (5 min); drain and let cool. Discard any unopened mussels.

Break off and discard the empty halves of the mussel shells and loosen the mussels from the other halves. In a separate container toss the Persian cucumber, roasted red peppers, Biancolilla EVOO, Chipotle Olive Oil, chopped red onion, parsley, lemon juice, chopped capers and season with salt and pepper. Spoon over the mussels and serve.

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shipping notes

Please be aware that we DO NOT ship to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.


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