Melissa's Mussels10 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 40 min
“Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!” - by MILKLISSA79
Original recipe yields 4 servings
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Amount Per Serving (4 total)
- 209 cal
- 1.4 g
- 16.7 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"Big disappointment. Edible, but wrong so many ways. First of all, there were 3 big eaters and I bought just 2 pounds of mussels and we had leftovers (maybe wouldn't have if they had tasted better), ..." See morebut 2 pounds for 3 was ample - not 5 pounds for 4! Secondly, boil 10 minutes and then lower heat and cook another 5 until the shells open? You're kidding, right? The shells opened within a couple of minutes in the pot. That left the onion and garlic not cooked enough and the beer taste very pronounced. Glad I didn't bother with the linguini, as the the broth was, well, broth-like and not likely to stick to anything. We fished out the mussels and ate the bread. First time I had tried a recipe that included both beer and red wine. Probably the last. Try another recipe. At $4.99 a pound, mussels deserve better."
"This was my first time making mussels at home; this recipe was easy and delicious. I stuck to the recipe, but added mushrooms, and served over pasta. My teenager and I loved it! Fabulous!..." See more"
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