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Caesar Mussels

Caesar mussels

Recipe courtesy of Steve Lewis, Keg Restaurants

Prep Time: 15 minutes
Total Time: 2 hours
Serves 4


Sauce Base

  • 1 oz. butter
  • 2 oz. shallots
  • 2 oz. garlic, minced
  • 1⁄2 oz. chives, finely diced
  • 32 oz. Clamato juice
  • 1⁄2 oz. Tabasco sauce
  • 1⁄2 oz. Worcestershire sauce
  • salt and pepper


  • 2 1⁄2 lbs live mussels
  • 2 oz. dill, roughly chopped
  • 2 oz. pickled beans, chopped into 1⁄4 pieces
  • bacon, fried until crispy, then break into pieces
  • 4 lime wedges



  1. Place butter in a sauce pot on medium heat until melted. Add in the shallots and garlic, and cook until softened, about 5 to 6 minutes.
  2. Add in all remaining ingredients and simmer until reduced by a third.


  1. Heat the mussel sauce in a large sauté pan until boiling, then add in mussels and cover. Cook for 2 to 4 minutes, until all mussels are opened and hot throughout.
  2. Transfer the hot mussels and all liquid into 4 bowls. Top with dill, beans and crispy bacon pieces. Garnish with lemon wedges and add some warmed baguette slices if desired.
  3. Enjoy with a glass of J. Lohr wine!

Please visit J. Lohr’s Recipes page for additional recipes and pairing ideas.