Melissa's Mussels

10 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

Ingredients

5 pounds mussels, cleaned and debearded
1 large onion, diced
1 (14.5 ounce) can diced tomatoes
5 large cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer
1/2 cup red wine
2 tablespoons peppercorns in brine, crushed (optional)

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Original recipe yields 4 servings

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
209 cal
10%

Fat
1.4 g
2%

Carbs
16.7 g
5%

Based on a 2,000 calorie diet

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Reviews (10)

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hotdog

Dec. 25, 2007

"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."

happyhappymama

Nov. 18, 2007

"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"

Karen T.

Mar. 1, 2007

"Melissa's recipe is terrific, just like the other reviewers said! I served it over linguine and sprinkled red hot pepper flakes on top for an added kick. A must try!..." See more"

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