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Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with the white wine and cook, over high heat and covered, until the mussels open. Throw out any that do not open. Remove the mussels from their shells, reserving the shells for use later.
Although this may sound complicated, it is not. The most tedious thing is chopping the mussels and then stuffing the mixture back into the shells. Not to strenuous at all. A bit time consuming . . . nothing else. The recipe is very similar to Clam casino, only using mussels instead of the clams. Great dish for an appetizer, or snack while watching the game.
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