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Restaurant style mussels made at home. All of the flavor at a fraction of the price.
Dump mussels into a large bowl and cover with cool water. Set aside.
In a large heavy pot, heat butter and oil over medium heat. Cook shallots until they become translucent, about three minutes. Add garlic and cook just until fragrant, about another minute or two.
Add tomatoes, thyme, white wine, broth, lemon juice, salt, red pepper and black pepper. Turn up heat to medium high and allow it to come to a boil.
Drain the mussels. Then add mussels into the boiling mixture and cover the pot. Cook for eight to ten minutes. Shake pan every now and again to move mussels around.
Remove pot from the heat. Discard any mussels that didn’t open. Pour the mussels and sauce into a large bowl and garnish with parsley and lemon zest. Serve with a loaf of crusty bread to sop up garlic wine sauce.
The most delicious appetizer ever!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!