Home   |   Food Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   Recipes   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FoodReference.com (Since 1999)
Recipe Section - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 1 >  Mussels in Garlic Butter



More than 1,000 schools & classes in all 50 States, Online and Worldwide




Celebrate: Italian Style by Jacqueline Miconi
Mussels cooked this way is ideal when making many dishes - it is quick, easy and extremely flavorful. And as faras mussels go, I remember heading down to the beach from my grandmother's home and watching her gingerly pluck bushels of mussels from the rocks, then coming home and sauting them. Now there's no fresher fish than that....



• 3-4 pounds mussels
• 1 1/2 cups cornmeal
• 1/2 cup olive oil
• 4 tablespoons butter
• 4 cloves garlic (minced)
• 1 16 ounce can chicken broth
• 2 1/2 cups white wine
• 1/4 cup parsley
• 2 teaspoons salt
• Fresella or Italian bread


Scrub and debeard mussels. Place in a large bowl. Pour cornmeal over the mussels, then add water until mussels are totally submerged. Mix and allow to sit for about 1 hour to allow mussels to expel any sand Drain and rinse.

In a large deep frying pan, add olive oil and butter and warm on low heat. Add garlic and saute for about 4 minutes. Then add broth and wine.

Increase heat to medium/high and add mussels. Allow sauce to simmer and cook until all the mussels have opened, about 8 minutes. Discard any that have not opened. Serve immediately with Fresella or Italian bread.


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo



Popular Pages

Palm leaf for festivals