Recipe: Mussels with Lavender, Herb de Provence Courtons and Red-veined Sorrel

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Owner and chef Jen Gilroy of Meditrina joined us today to show us how to make a seafood delicacy! Check out the recipe below!

Mussels with Lavender, Herb de Provence Croutons, and Red-veined Sorrel


  • 1 pound Mussels
  • ¼ cup Extra Virgin Olive Oil
  • 1 Tablespoon Chopped Garlic
  • 1 Tablespoon Chopped Shallot
  • 1 cup White Wine
  • 4 ounces Lavender Butter
  • 2 cups Herb de Provence Croutons
  • 8 grams Red-veined Sorrel


  1. Add mussel, garlic, shallot, olive oil and salt and pepper in a saute pan over medium-high heat.
  2. Cook until garlic and shallots begin to brown and the mussels begin to open.
  3. Deglaze pan with the white wine.
  4. Add the lavender butter and continue cooking until all mussels are open.
  5. Transfer to large serving bowl.
  6. Top with herbs de Provence croutons and red-veined sorrel.

Visit for more information!

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.