Olympia – Jan/Feb 2018
Seaside – Jan/Feb/March 2018

Mussels in Maras Sauce Recipe, Truffle Pigs Bistro, Field, BC

Mussels in Maras Sauce from Truffle Pigs Bistro

We enjoyed mussels in this incredible sauce at Truffle Pigs Bistro at the Kicking Horse Lodge in Field, B.C.

Chef/own Sean Cunningham uses 2 cups of this sauce and for each 1 pound of mussels. You can make this sauce ahead and refrigerate.


For the sauce

8 tomatoes

3 onions ½ cup dry tarragon

3 Tbs. dry basil

3 Tbs. vegetable stock

1 ½ Tbs. dry rosemary

3.5 ounces (or 1 cube) butter

2 quarts heavy cream

8 cups white cooking wine

1 cup Dijon mustard (not the grainy kind)


Small dice onions and tomatoes.

Place onions and tomatoes in 8 cups of white wine and cook until it’s reduced by half.

Add tarragon, basil, vegetable stock, rosemary, butter. Cook until it’s reduced by by one-third, then add Dijon. Cook for an additional 2 minutes while stirring.


For the mussels

Put 2 cups of the Maras Sauce into a separate pot  and bring the sauce to a boil.

Add 1 lb mussels, cover and simmer for 4 minutes.

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Bobbie Hasselbring

RFT founder and the website's former editor-in-chief, Bobbie Hasselbring has been a travel junkie her entire life. She's been an award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook.