Recipe by MILKLISSA79
"Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!"
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
mussels, cleaned and debearded
1 (14.5 ounce) can
5 large cloves
1 (12 fluid ounce) can or bottle
peppercorns in brine, crushed
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!
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.
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 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.
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 cooked, and the liquid was reduced. This was served over angel hair. Will definitely make again.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 13
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
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.