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Mussels in White Wine and Garlic

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Recipe photo courtesy of Gentl & Hyers

Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.

Source: Martha Stewart Living, January 2001

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266
  • suerabymailina
    8 JAN, 2016
    Really good, the timings were spot on and the mussels came out tender and tasty. I used parsley for the fresh herb, and added a squeeze of lemon with the butter at the end. Served with garlic baguette to mop up the broth and a tomato and rocket (arugula) salad with a lemon and parsley dressing. Very well received in our house!
    Reply
  • MS11712258
    8 SEP, 2015
    I love mussels and the recipe. I have another variant with a secret moroccan touch http://bit.ly/1JQFnNj
    Reply
  • SPIChef
    14 APR, 2013
    Easy, delicious and was a big hit with my friends. Make it!
    Reply
  • guitar4me86398
    17 MAY, 2011
    This is such a great recipe... showcases the mussels, no work at all, simple and elegant. I like to add some shaved fennel bulb. Yum!
    Reply
  • aubs1701
    26 APR, 2011
    This was wonderful! I also added crushed tomotoes and it was a great main dish for a dinner party we had for my mom's birthday. Have plenty of crusty bread on hand, because the juices are amazing to dip it in! Big hit! Even my 3 year old was eating it:) I will make it again.
    Reply
  • amyngibson
    17 MAY, 2009
    This is such an effortless awesome dish! I serve it with angel hair spahgetti noodles drizzled with olive oil and some parmaggino reggiano and a salad of baby spinach, hearts of romaine, pear and gorgonzola with raspberry vinegrette.
    Reply
  • kimwylie0523
    5 APR, 2008
    REALLY good! Great recipe! I served them with linguini and sauteed bay scallops. Yum!
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  • pinkcoco
    16 FEB, 2008
    i have always loved mussels no matter how they are cooked but this recipe made me loved them more. Great for eating while watching tv!
    Reply

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