What timing! Although I have eaten mussels many times, October 17 was the very first time I cooked them, and (if I do say so myself!) they were great. A friend and I ate every last one, and he raved about the flavor the whole time. This is my own recipe.
Ingredients
- 0.75 cups white wine
- 0.75 cups tomato and clam juice cocktail
- 3 cloves garlic - peeled and sliced
- 0.5 teaspoons crushed red pepper flakes
- 1 pound mussels , cleaned and debearded
- 3 tablespoons butter
Instructions
-
1
In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
-
2
Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
-
3
Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it's reduced to about 3/4 of a cup.
-
4
Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
Nutrition Facts
Per serving
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