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."
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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
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