Ingredients

How to make it

  • BOIL THE MUSSELS IN LIGHTLY SALTED WATER, 6 MINUTES OR UNTIL COOKED (IF YOU USE FRESH MUSSELS THEY MUST BE CLOSED BEFORE YOU COOK THEM AND OPEN AFTER THEY HAVE BEEN COOKED----- PLEASE PLEASE DISREGARD THE ONES THAT REMAINS CLOSED IT IS POISONOUS THEN)
  • DRAIN WELL, SET ASIDE.
  • COMBINE WHITE SAUCE WITH SEASONINS, BRING TO BOIL, STIRRING.
  • REMOVE FROM HEAT, STIR IN CREAM, MUSSELS AND TOMATO PASTE.
  • RETURN TO HEAT, HEAT THROUGH GENTLY.
  • SERVE AT ONCE IN A BOWL AS A SPREAT WITH WHOLEWHET BREAD.
  • PS: OR LIKE ME CURL UP ON THE COACH WITH A GOOD WINE INDULDGE
  • ENJOY :)

Reviews & Comments 7

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  • Steambeat 4 years ago
    I have to try this, I adore mussels and usually just just make them over coals in a skillet with wine and butter. The sauce sounds good on just about anything though, pasta and mussels, en carta maybe?
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  • iamskippy 4 years ago
    Hhmm, Hhmmmm, Yep! I like mussels.
    This seems like an easy receipe and tasty too.
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    " It was excellent "
    elgourmand ate it and said...
    I love mussels. I adore mussels. I crave mussels and this looks a great mussel recipe, with your wine for the tomato sauce switch. However, 800 mussels is one or two too many, even for me. I am going to do this, but with something less than 800 mussels. Chuckle. RJ
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    " It was excellent "
    pleclare ate it and said...
    Love mussels and this looks wonderful!
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  • tinadc 4 years ago
    By all means leave the tomato paste out I do many times but then I cook the mussels in dry white wine for extra flavour.
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    " It was excellent "
    andreac ate it and said...
    I love it :)
    i'm not crazy about the tomato edition but I will try it this way and then without.
    thanks for the post :)
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  • 22566 4 years ago
    You know... I have never partaken in Mussels,but,you seem to have a good recipe,and I am sure that it is enjoyable.

    Thank-you for this great sounding recipe.

    Kind Regards

    Joyce
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