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Discover new mussel recipes - 337 recipes

Mussels are a steamed classic! Serve them as an impressive appetizer or incorporate them into one of your favorite pasta to add extra delicious flavoring.

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By jeknudson

Rate this recipe 4.5/5 (11 Votes)
Mussels With Tomato & White Wine Sauce 1 Picture
Details

Servings 4
Preparation time 20
Cooking time 30

  • 2 tablespoons butter
  • 1 cup onion, finely chopped
  • 1 ⁄2 teaspoon salt
  • 1 ⁄2 teaspoon fresh ground black pepper
  • 1 tablespoon minced garlic
  • 1 large tomatoes, chopped (or almost whole can diced tomatoes)
  • 1 cup white wine
  • 2 tablespoons finely chopped fresh parsley leaves (or 1 teaspoon dried parsley)
  • 2 lbs fresh mussels, well scrubbed and debearded crusty French bread

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Top rated Mussel recipes

By

In a large stockpot, cook linguine per package directions

  • 2 (16-ounce) packages linguine
  • 2 cups olive oil, divided
  • 4 cloves garlic, minced
  • 12 ounces large green olives, pitted
  • 3 (28-ounce) cans crushed San Marzano tomatoes
  • 4 teaspoons sugar
  • Salt and pepper to taste
  • 2 pounds mussels, cleaned and bearded
  • Fresh basil for garnish
4.4/5 (5 Votes)

By

Cook garlic and red pepper flakes in oil in a deep 12” heavy skillet over moderate heat, stirring until fragrant ...

  • 1/3 cup minced garlic
  • 1 1/2 tsp hot red pepper flakes
  • 1/4 cup extra virgin olive oil
  • 1 28oz can whole San Marzano tomatoes with juice, crushed by hand
  • 2 tbls tomato paste
  • 3 tsp fresh chopped oregano (2 tsp if using dried)
  • 2 tsp fresh chopped basil (1 tsp if using dried)
  • 1/3 dry red wine
  • 2 lbs mussels, cleaned
  • 1 lb linguine
4.5/5 (8 Votes)

By

If you love fresh seafood this is a great dish to try

  • 1/2 lb shell pasta
  • 1 lb broccoli, cut into florets
  • 1/4 c olive oil
  • 3 garlic clovers, minced
  • 1/8 teas red pepper flakes
  • 1/2 teas kosher salt
  • 1/4 teas freshly ground pepper
  • 2 lbs small little neck clams, scrubbed
  • 2 lbs mussels, debearded
  • 1 c white wine
  • 1/3 c chopped fresh flat-leaf parsley
4.3/5 (4 Votes)

By

Not a true ceviche since the mussels are cooked first

  • 48 mussels, steamed and removed from the shell
  • 3 c. of fish stock or clam juice
  • 1 stalk lemongrass, crushed
  • 1 tbl. coriander
  • 1/2 c. chopped scallions
  • Juice of 2 limes or 1.5 tbls of lime juice
  • Juice of 2 oranges
  • 1/4 tomato puree
  • 1/2 c. diced fresh pineapple
  • 1/4 c. diced papaya
  • 1/4 c. diced jicama
  • 1/2 c. diced green pepper
  • 2 garlic cloves, minced
  • A few sprigs of Thai basil, torn. You can use regular basil if you can't find the Thai variety
  • 1 grapefruit cut into sections for garnish
4/5 (1 Votes)

By

Adapted recipe by Leitesculinaria Original recipe by Greg and Lucy Malouf from Turquoise: A Chef’s Travels in Tur

  • 1/4 cup currants
  • 1/3 pound short-grain rice
  • 30 mussels, cleaned and bearded
  • 1/3 cup olive oil
  • 2 ounces pine nuts
  • 1 large onion, finely diced
  • 2 cloves garlic, finely chopped
  • 1/4 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 vine-ripened tomato, grated
  • Pinch of sea salt
  • Boiling water
  • 1/3 cup finely chopped dill
  • 1/3 cup finely chopped flat-leaf parsley leaves
  • Lemon wedges to serve
5/5 (6 Votes)

By

Using a food processor, finely chop the parsley, olives, garlic and lemon zest

  • 1 cup packed flat-leaf parsley
  • 3/4 cup pitted green olives, or olives with pimientos, plus 3 tbsp olive brine
  • 3 - 4 cloves garlic, pasted or grated
  • 1 lemon, zested and juiced
  • 6 tablespoons EVOO
  • 2 small onions, chopped
  • salt and pepper
  • 1/2 cup good quality gin
  • 1/4 cup dry vermouth
  • 3 pounds medium mussels (about 4 dozen) scrubbed
  • 3 tablespoons butter
  • warm, crusty bread, torn into chunks, for mopping
5/5 (6 Votes)

By

Fresh New Zealand mussels roasted with shallots, crispy bacon, garlic, and topped with a delicious breadcrumb mixtu

  • 1/2 pound New Zealand green muscles or black muscles (about 6 mussels)
  • 1 cup salt
  • 4 slices bacon, chopped
  • 2 tablespoons sliced shallots
  • 1 tablespoon shaved garlic
  • 1 cup dry white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup Panko (Japanese style breadcrumbs)
  • 1/4 cup Italian (flat-leaf) parsley, finely chopped
  • Pinch kosher salt
5/5 (5 Votes)

By

Heat olive oil in a large, deep skillet over medium heat

  • 2 tablespoons olive oil
  • 1 (3 1/2-ounce) cured chorizo sausage, casing removed, chopped
  • 1 small red bell pepper, cut into thin, short strips
  • 1 small onion, halved and thinly sliced
  • 2 garlic cloves, minced
  • 1 1/2 cups dry white wine
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 2 pounds fresh mussels, scrubbed and debearded
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges
5/5 (4 Votes)

By

A sweet carrot-and-almond sauce adds extra flavor and enriches the delicious mussel cooking broth

  • 2 tablespoons extra-virgin olive oil
  • 1 large carrot, cut into 1/2-inch pieces
  • 1 orange bell pepper, cut into 1/2-inch pieces
  • 2 scallions—white and light green parts sliced, dark green parts reserved
  • 2 plum tomatoes, chopped
  • 2 tablespoons chopped salted roasted almonds
  • 1 teaspoon sherry vinegar
  • 1/8 teaspoon pimentón de la Vera
  • Kosher salt
  • 2 tablespoons unsalted butter
  • 2 pounds mussels, scrubbed and debearded
  • 1/4 cup dry Cava
  • 1/2 cup bottled clam juice
  • 2 tablespoons heavy cream
  • 2 tablespoons chopped parsley
  • Toasted country bread brushed with olive oil, for serving
5/5 (2 Votes)

By

This recipe is one of the simplest and most delectable recipes in the book

  • 2 * 2 teaspoons butter
  • 3 * 3 garlic cloves, chopped
  • 1 * 1 cup dry white wine
  • 2 * 2 tablespoons half and half
  • 2 1/2 * 2 1/2 teaspoons saffron threads
  • 1 * 1 cup clam juice
  • 4 * 4 scallions, thinly sliced
  • 3 * 3 tomatoes, seeded, and chopped
  • 3 * 3 tablespoons lemon juice
  • 8 * 8 pounds mussels, scrubbed and debearded
  • 2 1/2 * 2 1/2 tablespoons chives, chopped
5/5 (2 Votes)

By

For garlic toasts: 1 or 2 baguettes

  • 3 Tbs. olive oil
  • 3 cloves garlic, finely chopped
  • 1 1/2 cups white wine
  • 28 oz. can chopped plum tomatoes
  • 1/2 tsp. red pepper flakes
  • 1/4 cup chopped Kalamata black olives
  • 1 Tbs. capers, rinsed if packed in salt
  • 1/4 chopped flat leaf parsley
  • 2 lbs. fresh mussels, de-bearded, scrubbed and rinsed
5/5 (1 Votes)

By

from Jamestown Tavern, Freeport, ME

  • onion
  • garlic
  • tomato
  • olive oil
  • cayenne
  • mussels
  • garlic
  • parsley
  • Parm
  • green onions
  • lemon wedges
5/5 (1 Votes)

By

Ina large Dutch oven, heat butter and oil over medium heat Add shallots, thyme and garlic, cook until shallots begi...

  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 cup sliced shallots
  • 5 sprigs thyme
  • 2 garlic clover, thinly sliced
  • 2 cans Pale Ale beer
  • 1 lbs fresh clames in shells
  • 2 lbs mussels in shells, scrubbed and debearded
  • 6 lemon wedges
5/5 (1 Votes)

By

Using a food processor, finely chop the parsley, olives, garlic and lemon zest

  • 1 cup packed flat-leaf parsley
  • 3/4 cup pitted green olives, or olives with pimientos, plus 3 tbsp olive brine
  • 3 - 4 cloves garlic, pasted or grated
  • 1 lemon, zested and juiced
  • 6 tablespoons EVOO
  • 2 small onions, chopped
  • salt and pepper
  • 1/2 cup good quality gin
  • 1/4 cup dry vermouth
  • 3 pounds medium mussels (about 4 dozen) scrubbed
  • 3 tablespoons butter
  • warm, crusty bread, torn into chunks, for mopping
5/5 (1 Votes)

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