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This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread.

Recipe #161168

Fresh mussels made in under 10 min in a delicious yet light creamy sauce. Serve piping hot with crusty bread for dipping!

Recipe #258014

This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish.

Recipe #147394

Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.

Recipe #138752

11 Reviews |  By chia

this is an oldie but a goodie

Recipe #66565

15 Reviews |  By Rita~

Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

Recipe #97240

Posting this for ZWT 2006. Oh wow these sound good! I would serve these with coconut rice and some steamed asparagus I think.

Recipe #173786

Green Lip mussels are my favorite, but any will do. If you like mussels, this is a dish to try. It can be an appetizer for up to 6 people or a meal for 2. Be sure to serve it with some fresh crusty bread to sop up the juices. Yum!

Recipe #58902

5 Reviews |  By Tebo

These barbecued mussels are a great way to start a meal. Easy, fast and tasty.

Recipe #71230

5 Reviews |  By Tebo

A quick and tasty mussel dish. The juices must be sopped up with a good french bread. Serves 4 but 2 can handle it with no problem usually.

Recipe #39899

1 Reviews |  By ellie_

I came across this recipe and thought it sounded like a delicious summer appetizer when you're lucky enough to have mussels. Recipe source: Coyote Cafe

Recipe #130859

This recipe came from one of my chinese cookbooks and was simply fabulous. It is a quick delcious and impressive appetizer or side dish. You absolutely can subsitute shrimp, crab or other fish is you desire but I can tell you this was delicious as is!

Recipe #113054

1 Reviews |  By Rita~

Found this at Gourmet Shopper an Australian store on line.Mussels in black bean sauce

Recipe #140419

Another typical Belgian dish! It can be eaten in almost any restaurant during the mussel season. This absolutely has to be served with Belgian fries!

Recipe #140097

This recipe is from Chef Eric Ripert of New York City's Le Bernardin, the best fish restaurant in New York, America and arguably even the world. He is often called a seafood genius by critics and customers alike. This quick and easy meal is as fabulous as the ones served at Le Bernardin...without the sticker shock. The cod cooks simply in a film of oil until it browns on the surface and is barely cooked through. The trick is to stop cooking when the fish is still slightly raw at the center, then let it stand for two or three minutes to finish cooking in its own heat. All the flavor comes from the natural character of the fish, the sauce and the garnishes. Adjust heat to your tastes. Serve with a White Bordeaux or Pinot Blanc

Recipe #132996

2 Reviews |  By Lene

This french classic is really easy to make, and when mussels are in season - they are cheap.

Recipe #132371

I do not particularly like mussels but my daughter is mad about them and particularly likes asian based recipes such as this one.

Recipe #130834

This is a great way to start a show-off type dinner. I like the little mystery that comes from the sauce.

Recipe #23876

2 Reviews |  By Lennie

I haven't cooked this recipe (I've had it though), but found a postcard tucked in a cookbook with the recipe on it; I got the postcard when I dined at The Cannery in Vancouver BC back in 1979. I don't even know if the restaurant is still there! We had these as an appetizer then, but it could also be a main course for 2.

Recipe #23336

Recipe #120439

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