Rating
Published Mar 21st
Melissa’s Mussels
Prep 15m Cook 15m Additional 10m Ready In 40m
Servings 4 servings Calories 209.3

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

Recipe Ingredients

  • 5 pounds mussels, cleaned and debearded
  • 1 large onion, diced
  • 1 (14.5 ounce) can diced tomatoes
  • 5 large cloves garlic, chopped
  • 1 (12 fluid ounce) can or bottle beer
  • ½ cup red wine
  • 2 tablespoons peppercorns in brine, crushed

Cooking Directions

  1. 1 In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
  2. 2 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

  • Calories 209.3
  • Carbohydrate 16.7 g
  • Cholesterol 44.5 mg
  • Fat 1.4 g
  • Fiber 2 g
  • Protein 19.1 g
  • Saturated Fat 0.1 g
  • Sodium 615.9 mg
  • Sugar 6.1 g

Reviews

  1. 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.
  2. 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 - Read more ...
  3. 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.
  4. 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!
  5. 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!
  6. 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 - Read more ...
  7. Served this one for the dinner tonight. Simple and easy. 100% satisfaction from my girlfriend and tons of kisses 3
  8. I added two chopped serrano peppers to the recipe and salt. Melissa's recipe is outstanding!!
  9. Absolutely delicious - wouldn't change a thing! Made it for an appetizer before our baked haddock dinner & it was so yummy!