Print: Appetizer Mussels

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.

Prep

15 min

Cook

17 min

Servings

Difficulty

Medium

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 per serving

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