Tomato and clam juice cocktail
3 cloves, peeled and sliced
Red pepper flakes
½ tsp, crushed
1 lb, cleaned and debearded
- Mix wine, juice cocktail, garlic, and pepper flakes in a stock pot. Bring the mixture to a boil and toss in mussels.
- Cover the pot and continue cooking for 4 to 6 minutes or until the mussels open. Throw unopened mussels away.
- Take the mussels out of the mixture and keep warm. Take one cup of the liquid with garlic and boil until it’s reduced to ¾ of a cup.
- Stir in butter until it’s melted. Continue cooking until the sauce is thickened slightly. Serve mussels together with sauce.
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Tortilla Espanola (Spanish Tortilla)
Unlike most omelets, a Spanish tortilla is served at room temperature.
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