Make Chef Scott Herritt’s Mussels Piccata

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Mussels are nature’s ultimate fast food – a quick shake in a pan or a little steam and they’re good to go. In this recipe from Grotto chef-owner Scott Herritt the bivalves are cooked in a piccata sauce that uses tangy capers, white wine and butter to create flavor and a breadcrumb garnish for additional texture. Grab a crusty baguette to sop up all the delicious briny broth and you’re good to go, too.


Servings: 2


  • 2 tablespoons extra virgin olive oil
  • 1 tablespoons shallots, finely diced
  • 2 teaspoons capers
  • 2 teaspoons caper berries, sliced thin
  • 2 teaspoons garlic, chopped
  • 1/2 of a lemon, sliced into thin half moons
  • 1 ½ cups white wine
  • 2 ounces unsalted butter
  • 24 mussels, cleaned and de-bearded
  • salt and pepper, to taste
  • 3 tablespoons breadcrumbs, toasted
  • 3 tablespoons parsley leaves, washed, dried, and chopped fine


  1. In a large pot over medium heat, heat olive oil to sizzling.
  2. Add shallots, capers, caper berries, garlic, and lemon to pan. Sweat ingredients until fragrant, stirring often, about three minutes.
  3. Add wine to pan and bring to a boil.
  4. Add mussels and butter and return to a boil.
  5. Cover pot and let mussels steam until open, about 5 minutes.
  6. Once mussels open, taste the broth, and add salt and pepper to taste. Discard any unopened mussels.
  7. Place mussels and broth in a serving bowl and garnish with breadcrumbs and chopped parsley leaves.

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