Melissa's Mussels Recipe - Allrecipes.com
Melissa's Mussels Recipe
  • READY IN 40 mins

Melissa's Mussels

Recipe by  

"Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    40 mins

Directions

  1. In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
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), but 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.

 

16 Ratings

Mar 01, 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!

 
Jun 28, 2006

Absolutely delicious - wouldn't change a thing! Made it for an appetizer before our baked haddock dinner & it was so yummy!

 
Jan 02, 2007

I didn't have the onion and used onion powder instead, used red cooking wine in place of red wine. I used canned plum tomatos and pureed the ingredients. It seemed to have a really nice flavor before mussels added. But as the mussels cooked, the sauce thinned and lost flavor. I imagine not using the onion & real red wine made a difference in the flavor. I prefer a white wine base with garlic instead of tomatoe/red wine base.

 
Nov 24, 2007

Easy and Excellent. I didn't use the peppercorns and didn't miss them. The cooking instructions were right on for plump well cooked, but not chewy mussels.

 
Mar 01, 2010

This was fantastic. I used a a can of diced tomatoes with chiles, which added great flavor. The broth was a little watery(but so was my can of diced tomatoes), so the mussels were removed when cooked, and the liquid was reduced. This was served over angel hair. Will definitely make again.

 
Jul 16, 2007

Sorry but this was just OK. It was missing flavour. Maybe a little red pepper or more garlic,believ it or not. The sauce was too thin for pasta. Oh well, at least it was edible.

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 1.4 g
  • 2%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 616 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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