Total Time
Prep 10 mins
Cook 10 mins

This was in this mornings newspaper, I haven't tried it yet but it sure looks scrumptious!

Ingredients Nutrition


  1. Scrub mussels under running water and remove any beards.
  2. Discard mussels which remain open during handling.
  3. In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
  4. Cook over low heat, stirring frequently for 5 minutes.
  5. Increase heat to high and add wine and mussels.
  6. Cover and cook for 3 minutes.
  7. With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
  8. Immediately add cream and parsley to the broth and simmer to reduce slightly.
  9. Add salt and pepper to taste.
  10. Pour hot broth over mussels in serving dish.
  11. Dress with chopped parsley.
  12. Serve immediately with crusty bread.
  13. Source: International Olive Oil Council.
Most Helpful

After researching all the mussel recipes on the Zarr, I decided on this one and boy was my hubby glad I did! I have never eaten or cooked mussels before and was a bit nervous. Boy was it easy! My DH usually only eats dinner and this sfternoon told me he had a sub for lunch and wasn't sure he felt like mussels for dinner. Well let me tell you, he ate a full pound of mussels himself WITH a french bagette to soak up the broth. "Resturant quality" was his exact words. I followed exactly except used butter instead of oil and ommitted red peppers. Also used 1/2 & 1/2 instead of cream because thats what I had. I hope you've had a chance to make this kitina, apparenly, it is fantastic! Thanks for posting!

Kiwiwife July 10, 2007

I did it exactely like in the instructions. For my first time doing mussels it was perfect. Cheap and so good. I used good wine... "muscadet sèvre"... not too expensive but plate lickin good!

DaniCook Cookitall July 24, 2004

Very Scrumptious Indeed. I followed the procedure exactly since I have never made mussels before and they were simple and easy to understand. I omitted the pancetta and the red peppers, and didn't miss them a bit. The mussels came out perfectly tender, flavored with the delicious broth. I put some fettucini in a bowl, then the warm mussels and the hot broth poured on top. My mouth is still smiling. Glad you posted this recipe.

Geema February 04, 2003