All of these ingredients can be found at the local Del Mar Farmers Market (see parenthesis).

  • 2 pounds mussels (Dry Dock Fish)
  • 1 tablespoon olive oil (Freskos)
  • 1/2 shallot minced (Shaner Farms)
  • 1 clove garlic, minced (Schaner Farms)
  • 4 sprigs fresh thyme (Schaner Farms)
  • 1/4 cup dry white wine
  • 1 lemon, juiced and zested (Bernard Ranches)
  • 1/2 cup chicken stock
  • 1 pinch red pepper flakes
  • 20 cherry tomatoes (Blue Heron Farms, Schaner Farms)
  • 1/3 cup roughly chopped parsley (Schaner Farms, Blue Heron Farms)
  • 2 tablespoons butter


  1. Rinse the mussels under cold running water while scrubbing with vegetable brush. Discard any with broken shells.
  2. Heat oil in 4 – 6 quart stock pot or wok.
  3. Sauté the shallot, garlic and thyme to create base flavor.
  4. Add the mussels and give them a good toss.
  5. Add wine, lemon juice, zest, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until mussels open.
  6. Toss in the tomatoes, parsley and butter.
  7. Recover the pot, and steam for another minute to soften.
  8. Serve with plenty of garlic bread (French Bakery Le Rendez-Vous) to sop up the broth.

Makes: 2 servings  Total Time: 1 hour



Recipe_DiChef’s Name: Di Holker

Family Members: Husband – Bryan;
Sons – Jake (21), Peter (19)

Community of Residence: Del Mar

Hobbies/ Interests: Love to walk, read, garden, cook, entertain friends, tennis and golf

Favorite Local Activity: Locally, walk the beach, dine at local restaurants, play golf at Lomas Santa Fe and Torrey Pines, shop the Del Mar Farmers Market on Saturdays from 1 – 4 p.m.

About the Recipe: I am a Food Network addict, and most of the chefs at one time or another have done his/her version of sautéed mussels. So I just amalgamated all my favorite ingredients and flavors to make this luscious version. I think the tomatoes add not only nice color but, a great ‘pop’ of flavor.

About the Chef: I am a home cook, do lots of entertaining, donated many thematic dinners to a variety of fundraisers, and am a two time winner of the Del Mar Chili Cook Off. I go to the Farmers Market every Saturday that I am in town! I chaired galas for Junior League of San Diego, Del Mar Schools Education Foundation and Canyon Crest Academy. My favorite volunteer positions are working the food cart at Canyon Crest Academy and doing staff appreciation events at my sons’ elementary, junior high and high schools. I also like to read, play golf and tennis, take long walks, garden, cook, and entertain friends at my home.