Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Jul 13, 2012 05:46 AM

Mussel recipe with no alcolhol

I love mussels. However, almost every recipe calls for wine or pernod.

Any ideas on what I can make sans alcohol?


  1. Click to Upload a photo (10 MB limit)
  1. You can just omit the alcohol from the recipes you have. I don't think it will taste dramatically different. To compensate for the difference in liquid, add stock or lemon juice.

    4 Replies
    1. re: Philly Ray

      maybe a dumb question - what stock? Fish or chicken?

      1. re: Westy

        The recipe I use calls for chicken stock, but if you have fish stock, use it. I don't think there are any hard rules for mussels. The key is making a flavorful broth, and you can achieve that many different ways.

        1. re: Westy

          Bottled clam juice is a good sub for fish stock if you don't have the latter. Better Than Bouillon, which is a good line of bases, comes in fish, clam, and lobster.

          1. re: greygarious


            Greygarious nailed it.

            Use chicken stock when called for but clam juice works awesome for seafood based dishes.

            I just do steamed mussels, pressed garlic, butter, chix stock, olive oil, fresh basil from my garden , salt pepper and chili flake over linguini all day long. White wine if on hand and it does help when used but is is NOT crucial in my eyes. At least for my day to day home cooking needs.

            And here's a recipe from Dan over at

            Replace beer with clam broth.
            Done . Still delicious.

      2. The simplest thing is to just put the mussels on a hot skillet and cover it. They will steam in their own juices. Works very well with the otherwise tasteless PEI mussels that are clean, fresh, bland, and ubiquitous. Gives them a lot more flavor.

        1. If you'd like a little of the Pernod flavor you can add some diced fennel along with the onions. I too vote for clam broth.

          1. If you like sort of pan-Asian (for lack of a better term) flavors, mussels in a coconut milk broth are very nice. This is a good recipe-it's for clams but I've used it for both clams and mussels and both were good.


            1. I steam mussels in chicken broth, but add a small amount (about 1/2 teaspoon) of apple cider vinegar. The amount is small enough that when mixed with the chicken broth, it doesn't taste like vinegar, but more like white wine.