Easy Mussels in Red Wine Sauce with Feta and Fresh Parsley

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A girl with big dreams who left her hometown in Ohio to chase the sunshine and landed in Austin, Texas nearly 10 years ago. What started as being bored and hungry with a glass of wine, turned into a full-blown business venture.


Prepare to delight your taste buds with a simple yet exquisite pairing: easy mussels in red wine sauce, complemented by crumbled feta and fresh parsley. This dish effortlessly combines the flavors of the sea with the charm of a Beaujolais wine, making it an ideal choice for a laid-back meal at home or a casual get-together with friends. Let’s dive into the recipe and discover how this culinary duo promises a memorable dining experience.

Serves: 4

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 4 lbs mussels – cleaned and debearded
  • 16 oz cherry tomatoes cut in half
  • 4 large garlic cloves finely chopped
  • 2 large carrots peeled and diced
  • 4 TBL olive oil
  • 1 1/2 cup dry red wine (Beaujolais or Pinot Noir)
  • 8 oz feta cheese crumbled
  • 1/3 cup fresh parsley chopped
  • pinch of salt and pepper to taste
  • Crusty loaf of bread (optional)


  1. Prepare the Mussels:
    • Start by cleaning and removing the beards from the mussels.
  2. Prep Your Ingredients:
    • Chop the garlic, carrots, and cherry tomatoes to get them ready for cooking.
  3. Sauté the Aromatics:
    • In a large pan over medium heat, add a splash of olive oil.
    • Toss in the chopped carrots and garlic, and sauté them for about 3 minutes until they become fragrant.
  4. Add the Tomatoes and Wine:
    • Now, it’s time to add the cherry tomatoes to the pan.
    • Pour in your dry red wine as well.
    • Give everything a good stir and let it come to a rolling boil.
    • Allow the wine to reduce and the tomatoes to cook down for approximately 8-10 minutes. You’ll notice the liquid reducing and the tomatoes becoming soft.
  5. Cook the Mussels:
    • Once most of the liquid in the pan has evaporated, it’s time to add the cleaned mussels.
    • Cover the pan with a lid to create steam.
    • Let the mussels steam for about 2-3 minutes or until all the shells have opened up.
  6. Final Touch:
    • Carefully transfer the cooked mussels to a large serving bowl.
    • Sprinkle some crumbled feta cheese and fresh parsley over the top for added flavor and freshness.
  7. Serve with Bread:
    • To complete your delicious dish, serve it with some crusty bread on the side. Perfect for dipping and savoring every bit of that delectable sauce!


  1. Beaujolais: a Beaujolais wine, such as Beaujolais-Villages or a lighter Beaujolais Cru like Fleurie, Moulin-à-Vent, or Brouilly, is a classic choice. These wines are known for their bright acidity and fruity character, which can complement the mussels’ brininess and the red wine sauce.
  2. Pinot Noir: A good Pinot Noir from regions like Burgundy (France), Willamette Valley (Oregon), or Sonoma County (California) can also work well. Its red fruit notes and balanced acidity can harmonize with the dish.
  3. Sauvignon Blanc: For a crisp and refreshing white wine option, Sauvignon Blanc from regions like Marlborough (New Zealand) or Sancerre (France) can provide a lively citrusy character that pairs nicely with seafood.

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