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Reviews for: Photos of Appetizer Mussels
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1 of 84
This is super easy and tasty! Make sure to clean the mussels first. Soak for 20 minutes in cold cold cold water with a few tablespoons of cornmeal. The cornmeal helps the mussels to spit out the grit and salt. Then take a sturdy brush and scrub grit and barnacles off. The recipes is awesome as is and the changes we made are simply for our tastes and what we have around the house. Thank you for the amazing recipe I have had rave reviews over it! Since we have made it a few times we have made the following changes: Instead of butter we use olive oil and saute the garlic before adding the rest of the ingredients. We tend to add a lot more garlic and pepper and some healthy dashes of oregano. We add a can of tomatoes with the juice instead of tomato juice and after the mussels are done I remove them and add a can of tomato paste. It makes a thicker sauce and we serve everything over pasta.
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(10)
Outstanding! This is an excellent and easy recipe to whip up. I'm thinking about adding a few crushed tomatoes next time to give the french bread a little more to dip with. Top Notch!
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(10)
I added a little extra butter to try and thicken the sauce but it didn't work. Whisked some cornstarch into a small amount of clam and tomato juice cocktail to help thicken and worked. Next time I will add seasoned canned diced tomatoes. Make sure you have a baguette for dipping!
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(7)
What's for dinner, mom?
Allstar
My family thought this was really good! Even the kids asked for me to make mussels this way again. I used beer as I was out of wine. I added fresh parsley black pepper and doubled the crushed red pepper.
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(7)
i've never made mussels before last night and was astounded by how easy this recipe is! the mussels turned out great and the sauce is the absolute best part esp with some extra garlic. yum!!
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(6)
These mussels are tasty! We didn't have any tomato and clam juice cocktail the first time we made them so we substituted with Bloody Mary mix that we had on hand and they were great. Tonight we decided to make them again and we used the Bloody Mary mix again and thought they would be good with pasta so once we removed the mussels from the liquid and added the butter we added some sliced portabella mushrooms de-shelled the mussels and added them back to the juice cooked it down for a bit and mixed it with cooked spaghetti. It was fantabulous!!!!! We will definitely make it again!
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(6)
This is a superb dish!!! We loved it so much that the next time I made it I had to double the recipe. Serve with a baguette bread to soak up every delicious drop of the sauce. It's easy to prepare and the taste is out of this world.
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(5)
This recipe is absolutely fantastic!! I used this recipe with diced tomatoes the first time I made mussels and it was a huge hit! (I made a triple recipe and the whole platter was gone within minutes!) I would highly suggest this recipe to anyone I cant wait to make it again!
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(5)
Lately we've been making this about once a week. I make a couple little changes to make the recipe spicier and I serve it over linguine. I use a riesling for the wine add a can of petite diced tomatoes with jalapenos to make it chunkier and at least double the red pepper flakes. I also add about 1/4 - 1/2 tbsp of salt which really brings out the flavor. For the linguine I boil it until about 2-3 minutes before it's done and then drain it. Once I take the mussels out of the sauce and the butter melts I add the linguine and let it finish cooking in the sauce. It really picks up the flavor. This is a great recipe we eat it all the time and it never gets old.
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(5)
I loved the Clamato idea although it did not do much for me. It was very sweet in flavor (read ingredients.) I added a little more garlic and some basil/parsley to add some body to it. If you really like mussels give it a try.
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(4)
