Recipe by CASEY52
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
tomato and clam juice cocktail
garlic - peeled and sliced
crushed red pepper flakes
mussels, cleaned and debearded
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).
Wasn't crazy about this - thought it was a bit boring.
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.
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.
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!
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.
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!
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. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 108
Magnificent main dishes for your holiday table are here, from roast beef to a Christmas goose.
Dozens and dozens of appetizers perfect for the winter season.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make quick, delicious mussels steamed in white wine.
These delicious, Thai-inspired steamed mussels are ready in no time.
See how to make mussels cooked in a fennel and white wine broth.