Olive Garden Mussels Di Napoli

Total Time
Prep 10 mins
Cook 10 mins

After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect!

Ingredients Nutrition


  1. In a non-stick pan gently cooking the garlic together with the olive oil until the garlic gets soft and turns translucent.
  2. Meanwhile, in a large saucepan combine mussels (which have been cleaned, debearded and picked over, if necessary), wine and butter. Add garlic and any remaining olive oil.
  3. Cover the pot and bring to a simmer over medium heat. Mussels are cooked when all shells are open. Discard any that do not open.
  4. Add all remaining ingredients, stir carefully (mussels will easily dislodge from their shells) and simmer gently on low for approximately two minutes.
  5. Serve in bowls with plenty of bread to soak up the delicious juices!
Most Helpful

5 5

Absolutely delicious! First time I've ever made mussels. I too ate at Olive Garden, loved the mussels, and wanted to try making it on my own. Recipe was very easy and affordable. Mussels were only $3.50 per pound (fresh, live from Giant Eagle's seafood department) in Ohio. I am not a wine connaisseur, so I just got a $5 bottle of Sutter Home Sauvignon Blanc white wine. Tasted perfect. My only suggestion would be to add some fresh sqeezed lemon. But I'm sure that's just personal preference. Next time I make it, I'm thinking of setting some of the sauce to the side and thickening it somehow so it makes a nice cream for pasta. That sauce was so delicious I could have drank it out of the pan.

5 5

I did reduce the butter quite a bit, not that we don't like it, but OH MY GOD, THESE MUSSELS ARE SUPERB! Enough for 4? I don't think so, for 2, yes.

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