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Appetizers


= 30 minutes or less
Prosciutto Mushroom Quiche Quick - 30 minutes or less
Fig Manchego Wraps Quick - 30 minutes or less
Casa Rosa Hot Wings
Tomato Lemon Bread Quick - 30 minutes or less
Plum Tomatoes with Garlic Oil & Thyme Quick - 30 minutes or less
Filo Mushroom Cups
Warm Blue Cheese Dip
Lemon & Pea Crostini
Fava Bean Snack
Padrone Peppers Quick - 30 minutes or less
3 Stuffed Mushrooms Recipes
Crab Cakes Quick - 30 minutes or less
Shrimp with Cocktail Sauce Quick - 30 minutes or less
Avocado Crostini Quick - 30 minutes or less
Avocado 'Tillas Quick - 30 minutes or less
Steamed Mussels Quick - 30 minutes or less
Muffaleta Sandwich
Asparagus Bundles Quick - 30 minutes or less
Baked Olives Quick - 30 minutes or less
Brittany's Stuffed Eggs
Bruschetta Appetizer Quick - 30 minutes or less
Cheese Ball
Cheesy Bites Quick - 30 minutes or less
Clam Dip Quick - 30 minutes or less
Dill Dip Quick - 30 minutes or less
Dill Dip with Garlic Quick - 30 minutes or less
Dolmas (Dolmadas)
Easy Anti-Pasta Quick - 30 minutes or less
Quick Gazpacho
Holiday Cheese Ball
Hummus with Pepper Quick - 30 minutes or less
Mussels in Wine Quick - 30 minutes or less
Roasted Red Peppers


Steamed Mussels

Quick - 30 minutes or less Total time for this recipe is 30 minutes or less.

Serves 4.

2 lb. fresh mussels, scrubbed and any beards removed
Olive oil
1 bottle dry white wine
2-4 large garlic cloves, minced
1 tsp crushed red pepper flakes
1/2 cup sweet Red Bell Pepper, minced
1/2 cup parsley, chopped
1 meyer lemon
  • Discard any broken mussels or those that don't close when tapped firmly
  • Heat a heavy bottom pot over moderately high heat and add a tablespoon or two of oil.
  • Add the mussels and cover for 5 minutes
  • Add 1/2 the bottle of wine, garlic and crushed red peper
  • When wine begins to boil, cover and cook another 5 minutes or until the mussels have opened
  • At this point all the living mussels should have opened - discard any that haven't
  • Turn off heat and spoon out the mussels into a heated shallow serving bowl
  • Pour pan juices over and top with red pepper and parsley. Squeeze 1/2 the lemon over the top and serve with lemon wedges, sourdough bread and the remaining half bottle of wine.

    I like to use Crinella Sauvignon Blanc when making this. It goes very well with any seafood.

    Questions about this recipe?
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