Appetizer Mussels recipe

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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

Nutrition Info

214.5 calories
carbohydrate: 10.5 g
cholesterol: 42.4 mg
fat: 12 g
fiber: 0.4 g
protein: 5.3 g
saturatedFat: 7.3 g
servingSize: -
sodium: 370.8 mg
sugar: 3.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a stock pot, combine the wine, juice cocktail, garlic and pepper flakes. Bring to a boil and add mussels.

  2. 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.

  3. 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.

  4. Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.

Recipe Yield

2 to 4 servings

Recipe Note

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.

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