Melissa's Mussels

Rating: 4 stars
18 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1

Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!

By Melissa Rapoza Fragoza
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.

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  • In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.

Nutrition Facts

Per Serving:
209.3 calories; 19.1 g protein; 16.7 g carbohydrates; 44.5 mg cholesterol; 615.9 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

happyhappymama
Rating: 4 stars
11/18/2007
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! Read More
Helpful
(11)

Most helpful critical review

hotdog
Rating: 2 stars
12/26/2007
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. Read More
Helpful
(34)
18 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
hotdog
Rating: 2 stars
12/26/2007
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. Read More
Helpful
(34)
happyhappymama
Rating: 4 stars
11/18/2007
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! Read More
Helpful
(11)
Karen T.
Rating: 5 stars
03/01/2007
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! Read More
Helpful
(11)
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Kimberly Stuart Derosier
Rating: 5 stars
06/28/2006
Absolutely delicious - wouldn't change a thing! Made it for an appetizer before our baked haddock dinner & it was so yummy! Read More
Helpful
(10)
FOXFIRE2
Rating: 4 stars
01/02/2007
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. Read More
Helpful
(8)
Margaret
Rating: 5 stars
11/24/2007
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. Read More
Helpful
(7)
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Barn Girl
Rating: 5 stars
03/01/2010
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. Read More
Helpful
(6)
Chef Jerry T
Rating: 5 stars
08/31/2006
Served this one for the dinner tonight. Simple and easy. 100% satisfaction from my girlfriend and tons of kisses 3 Read More
Helpful
(6)
BronwynP1983
Rating: 5 stars
07/10/2006
I added two chopped serrano peppers to the recipe and salt. Melissa's recipe is outstanding!! Read More
Helpful
(6)
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