Starter Mussels


Cooked in a fragrant broth of white wine, tomato and clam juice, these mussels are a seafood lover’s delight. The addition of garlic and red pepper flakes adds a kick of flavour. Finished with a buttery sauce, it’s a dish that’s sure to impress.


  • ¾ cup white wine
  • ¾ cup tomato and clam juice cocktail
  • 3 cloves of garlic, peeled and sliced
  • ½ teaspoon crushed red pepper flakes
  • 1lb of mussels, cleaned and debearded
  • 3 tablespoons butter

Method of preparation:

In a large saucepan, combine the white wine, tomato and clam juice cocktail, sliced garlic and crushed red pepper flakes. Bring to the boil over a medium heat.

Add the cleaned and bearded mussels to the pot. Cover and cook for about 5 minutes or until the mussels open.

Discard any mussels that have not opened.

Use a skimmer to remove the cooked mussels to a serving dish.

Add the butter to the pan and stir until it’s melted and mixed with the cooking liquid.

Pour the butter sauce over the mussels.

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