Mussels main page

Bili-bi soup
Curried mussel salad with tiny pasta
Marinated mussels
Mussel and scallop soup
Mussel pasta salad
Mussel soup
Mussel soup trois gros
Mussels and spaghetti
Mussels in white wine
Mussels in mustard sauce
Mussels marinara with linguine
Mussels mariniere
Mussels with leeks, saffron and cream
Paella of mussels

Seafood recipes with mussels

Fillets of sole dieppoise
Herbed seafood casserole
Paella valenciana
Spanish fish stew
Spanish mussels
Striped bass italienne
Stuffed mussels
Stuffed tomatoes with mussels

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Serves: 6

3 pounds mussels
2 cloves garlic
2 ounces olive oil
10 anchovy fillets, chopped
1 1/2 cups dry white wine
1 1/2 wine vinegar
2 tablespoons parsley

Scrub and debeard mussels.
In a large saucepan, brown the garlic cloves in oil. Discard garlic. Add mussels in shells, anchovy, white wine, and vinegar. Cover pot and steam until mussels open.
Discard shells and arrange mussel meats in an earthenware dish. Sprinkle with parsley.
Reduce cooking liquid by half. Pour over mussels and marinate for 2 3 days.
Serve chilled as appetizers.

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