Mussels with a Bigelow Lemon Lift Wine Sauce

For a quick and easy dinner, let these mussels simmer in a Bigelow Lemon Lift Tea wine sauce. The lemon tea willl enhance the flavor of the dish.

Serves 4


  • 1 cup dry white wine
  • 6 Bigelow Lemon Lift Tea Bags
  • ½ cup of extra virgin olive oil
  • 2 teaspoons butter
  • 1 large shallot, minced
  • 6 cloves garlic, minced
  • ½ cup of celery, chopped
  • 1 teaspoon red pepper flakes
  • 4 pounds of mussels, cleaned, scrubbed & debearded
  • Pinch of freshly ground black pepper
  • Pinch of salt
  • 1 cup chicken broth
  • Linguine
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.


In a small saucepan, combine wine and tea bags until bubbles are visible. Steep for 6 minutes. Set aside. Add the olive oil and butter into a large deep pot. Saute shallots, garlic, celery, and red pepper flakes until translucent in color. Stir in the mussels. Give the mussels a toss with the sauteed mixture. Add tea/wine mixture, ground pepper, salt and chicken broth. Cover and simmer until mussels open (discard any mussels that do not open). Serve as is or over a plate of linguine.

May we suggest Darjeeling Tea - Case of 6 boxes- total of 120 teabags to pair with this recipe?
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