Million Dollar Mussels

Rating: 4.38 stars
29 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

These mussels I originally had in Cape Cod Massachusetts about 20 years ago. This is my version of them, and it is even better than the original. Pair with a large loaf of crusty bread to soak up the generous sauce.

By Anonymous

Gallery
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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

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

Directions

  • Place the dry sherry, garlic, bouillon, butter, Italian seasoning, and lemon into a large pot. Bring to a simmer over medium heat. Add the mussels, cover, and simmer until the mussels have opened, about 5 minutes. Discard any unopened mussels.

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Note

If fresh herbs are available, use 1/4 cup of oregano, thyme, or rosemary (or mix of the three)in place of the Italian seasoning.

Nutrition Facts

Per Serving:
412 calories; protein 14.1g 28% DV; carbohydrates 33.3g 11% DV; fat 18.5g 29% DV; cholesterol 81mg 27% DV; sodium 1681mg 67% DV. Full Nutrition
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Reviews (22)

Read More Reviews

Most helpful positive review

REDDKATT
Rating: 4 stars
12/31/2004
I developed a recipe very similar to this after our family fell in love with a mussel dish from Carrabba's restaurant. To dry a variation on the above recipe substitute dry white wine for the sherry; add about 4 tablespoons of Pernot substitute fresh basil for the Italian seasoning double the basil for using fresh; use fresh or canned chicken broth instead of boullion cubes too salty IMO; and add about 2 cups heavy cream. Oh my GOSH will you be in hog heaven over these mussels. The given recipe works up very well but try the changes if you want to try a creamy version with a slightly different sauce. Katt Read More
Helpful
(42)

Most helpful critical review

LINDA MCLEAN
Rating: 3 stars
08/20/2006
I felt the sherry was overpowering the dish so I added low salt chicken broth to try and balance out the flavors. That addition seemed to make all the difference. Good start tho as I do enjoy the taste of sherry. Thank you! Read More
Helpful
(17)
29 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
REDDKATT
Rating: 4 stars
12/31/2004
I developed a recipe very similar to this after our family fell in love with a mussel dish from Carrabba's restaurant. To dry a variation on the above recipe substitute dry white wine for the sherry; add about 4 tablespoons of Pernot substitute fresh basil for the Italian seasoning double the basil for using fresh; use fresh or canned chicken broth instead of boullion cubes too salty IMO; and add about 2 cups heavy cream. Oh my GOSH will you be in hog heaven over these mussels. The given recipe works up very well but try the changes if you want to try a creamy version with a slightly different sauce. Katt Read More
Helpful
(42)
LINDA MCLEAN
Rating: 3 stars
08/20/2006
I felt the sherry was overpowering the dish so I added low salt chicken broth to try and balance out the flavors. That addition seemed to make all the difference. Good start tho as I do enjoy the taste of sherry. Thank you! Read More
Helpful
(17)
Lisa
Rating: 4 stars
04/04/2007
these were good substituting the sherry for 1/2 dry white wine 1/2 low sodium chicken broth. I use way more garlic but that is a personal preference. I also use basil... so i really didn't follow the original recipe all that much but it is a good start. What we do is when eating is have a cup of melted butter and a cup of old bay seasoning. First dip in butter then dip in old bay... then sit back and feel the love...:). can you tell we love our mussels! Read More
Helpful
(14)
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Kitchen Karyn
Rating: 4 stars
09/28/2005
I thought these were fabulous! My husband gobbled them up too! However I only put 4 stars because I thought it called for way too much sherry mine tasted just great with half the amt. of what the recipe called for. THanks!! Read More
Helpful
(8)
Patty
Rating: 5 stars
09/10/2009
I didn't change a thing. It tastes as good as it tastes in finer restaurants. Read More
Helpful
(5)
MattH
Rating: 4 stars
01/12/2009
Went over well with the people I made it for. I'm not a sherry drinker so I cut the sherry with low sodium broth as per a previous comment and that was great. Next round I'll probably add some more garlic just because you can never have too much. Read More
Helpful
(5)
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Ashley Willis
Rating: 5 stars
01/12/2008
These mussels were awesome. My parents always make mussels but I wanted to cook them with a new recipe and this one was perfect. I actually forgot to put in the onion but they were wonderful anyway. I may be making them again for Sunday dinner. Read More
Helpful
(5)
chefTAVARI
Rating: 5 stars
04/14/2009
Yummy! Perfect when you wanna stay home with your loved one and dance. TASTY!!! Going to make this again. Use Fine sherry!!! Read More
Helpful
(4)
Peter J Boyd-Bowman
Rating: 5 stars
08/15/2011
Best mussell recipe ever. I highly recommend. Read More
Helpful
(3)
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