Mussels in White Wine and Tomato Juice
Mussels in White Wine and Tomato Juice
Spicy steamed mussels served with a white wine and tomato juice sauce. Perfect with lots of fresh bread.
Ingredients
Serves: 3
- 3/4 cup white wine
- 3/4 cup tomato and clam juice cocktail
- 3 cloves garlic, peeled and sliced
- 1/2 teaspoon cayenne pepper
- 500g mussels, scrubbed and de-bearded
- 3 tablespoons butter
Directions
Preparation:10min ›
Cook:10min ›
Ready in:20min
- In a stock pot, combine the wine, juice cocktail, garlic and pepper. Bring to a boil and add mussels.
- Cover and continue to boil for about 4 to 6 minutes or until all the mussels have opened. Discard any mussels that haven't opened.
- Remove mussels from liquid and keep warm. Pour off some of the liquid to leave about a cupful. Try not to discard the garlic. Boil the liquid until it's reduced to about 150ml.
- Add butter and stir until butter has melted and sauce has thickened slightly. Serve mussels with sauce.
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Reviews and Ratings
Global Ratings:
(101)
Reviews in English (80)
One of my favorite all time recipes, outstanding reviews every time. I add a can of olive oil and garlic flavored diced tomatoes to make for chunkier dipping. Also I cut all the butter out as the flavor is enough on its own. I serve it with toasted baguette (brush with garlic powder and butter before putting it in the oven if you want). - 19 Jan 2005 (Review from Allrecipes USA and Canada)
Great flavour with the tomatoe and clam juice cocktail. I added a can of diced tomatoes to it and will add more of the tomatoe and clam juice, the hubby likes to soak up the juice with a baguette or sour dough. I didn't realize how easy it would be to make. Might even add some cayenne pepper to give it a little bite. Very good recipe. - 27 Oct 2001 (Review from Allrecipes USA and Canada)
This recipe is absolutely amazing. The mussels were easy and quick to prepare . . .and tasted delicious. I used Clamato and added a bit more clam juice, and the mussels just sucked up all the flavors. The dipping sauce created at the end was a wonderful touch. I suggest using New Zealand mussels. - 27 Oct 2002 (Review from Allrecipes USA and Canada)
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