Melissa's Mussels

Melissa's Mussels

MILKLISSA79

"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

40 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 11
  1. 17 Ratings

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Most helpful positive review

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

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 bet...

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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 bet...

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!

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!

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

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 b...

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.

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...

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.

Served this one for the dinner tonight. Simple and easy. 100% satisfaction from my girlfriend and tons of kisses

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