Description
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.
Ingredients
- ¾ cup white wine
- ¾ cup tomato and clam juice cocktail
- 3 cloves garlic – peeled and sliced
- ½ teaspoon crushed red pepper flakes
- 1 pound mussels, cleaned and debearded
- 3 tablespoons butter
Instructions
- In a stock pot
- combine the wine
- juice cocktail
- garlic and pepper flakes. Bring to a boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven’t opened.
- Remove mussels from liquid and keep warm. Pour off liquid to leave about 1 cup. Try not to discard the garlic. Boil the 1 cup of liquid until it’s reduced to about 3/4 of a cup.
- Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Servings: 3