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READY IN 20 mins

Appetizer Mussels

Read Reviews (67)

"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." — CASEY52

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Original recipe makes 2 to 4 servings Change Servings

3/4 cup white wine
3/4 cup tomato and clam juice cocktail
3 cloves garlic - peeled and sliced

1/2 teaspoon crushed red pepper flakes
1 pound mussels, cleaned and debearded
3 tablespoons butter

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Directions

In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.
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.
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.
Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

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PREP 10 mins
COOK 10 mins
READY IN 20 mins

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Reviews More Reviews

Most Helpful Positive Review

Apr 09, 2008

One of my favorite all time recipes, outstanding reviews every time. I add a can of olive oil and garlic flavored diced tomatoes to make for chunkier dipping. Also I cut all the butter out as the flavor is enough on its own. I serve it with toasted baguette (brush with garlic powder and butter before putting it in the oven if you want).

—DPS3MONGOOSE

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Most Helpful Critical Review

Jan 01, 2012

Wasn't crazy about this - thought it was a bit boring.

—CarissaD

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80 Ratings

Dec 23, 2003

Great flavour with the tomatoe and clam juice cocktail. I added a can of diced tomatoes to it and will add more of the tomatoe and clam juice, the hubby likes to soak up the juice with a baguette or sour dough. I didn't realize how easy it would be to make. Might even add some cayenne pepper to give it a little bite. Very good recipe.

—Gail

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Dec 23, 2003

This recipe is absolutely amazing. The mussels were easy and quick to prepare . . .and tasted delicious. I used Clamato and added a bit more clam juice, and the mussels just sucked up all the flavors. The dipping sauce created at the end was a wonderful touch. I suggest using New Zealand mussels.

—H2ODRGN

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Jan 15, 2007

Very tasty! I only used 0.5 cups of wine to 1 cup of Clamato, as I was running low on wine. Besides, I wanted the main flavour to be the Clamato... I also added some salt & few hearty dashes of Tabasco sauce to the liquid before cooking the mussels. (My idea was to make the broth like a spicy Bloody Ceasar cocktail.) The clamato really gives the mussels a kick that is a nice change from the classic garlic/wine French method. I did use the butter in the recipe, but I find it doesn't thicken the sauce that much anyway, and it almost tasted better before I added the butter, so this step will be optional for me in the future. I had lots of leftovers, so will add some diced tomatoes & tomato paste to the mussel meat and broth and turn it into a pasta sauce another night. What a great way to enjoy mussels, thanks for the recipe -- I will be sure to make this again and again!

—Frantic Cook

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Feb 05, 2005

Absolutely Fabulous. The flavor, appearance and ease of preparation make this dish simply delicious. I made only minor changes: 1 cup clam/tomato juice and 1/2 cup white wine(instead of 3/4C of each), I did add 1 can of chopped tomatoes as recommended by another reviewer and I reduced the liquid before adding the mussels. I can't wait to make it again.

—ROBBIN1

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Dec 23, 2003

I made this recipe without altering the directions at all and they were excellent! Make sure you have a BIG loaf of french bread on hand to sop up the juices!

—DANAAMCMILLAN

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Feb 10, 2006

This was perfect and unbelievably easy to make. I use the leftover sauce on my pasta afterwards too. My only problem is how it always boils over the top. I have to stand on top of it and as soon as it starts bubbling, shut it down. I'd love someone's help on this because I hate cleaning my stove top. :)

—PENNYB67

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Nutrition

Calories
214 kcal
11%

Carbohydrates
10.5 g
3%

Cholesterol
42 mg
14%

Fat
12 g
18%

Fiber
0.4 g
2%

Protein
5.3 g
11%

Sodium
371 mg
15%

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

Nutritional Information

Appetizer Mussels

Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories: 214
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 7.3g 37 %
Cholesterol 42mg 14 %
Sodium 371mg 15 %
Potassium 235mg 7 %
Total Carbohydrates 10.5g 3 %
Dietary Fiber 0.4g 2 %
Protein 5.3g 11 %
Sugars 3.2g
Vitamin A 15 %
Vitamin C 14 %
Calcium 5 %
Iron 53 %
** Thiamin 4 %
Niacin 14 %
Vitamin B6 9 %
Magnesium 5 %
Folate 6 %

* 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.