Get the latest Mussels flavored recipes from Group Recipes. http://www.grouprecipes.com/tag/mussels Summer food for your man .....and you!! http://www.grouprecipes.com/59324/men-love-mussels-steamed-in-beer.html Another favorite of mine except for de-bearding the mussels. It is lite and tasty and dipping the bread is truly a treat! Give it a try! Saffron - Crocus sativus pronounced [SAF-ruhn] is the world's most expensive spice. Saffron are the stigmas from the crocus sativus flower (see image below). There are only 3 stigmas (referred to as saffron threads) per flower. Saffron is hand harvested so you can understand why it is so prized and so expensive. It takes about 13,125 threads to weigh one ounce. http://www.grouprecipes.com/54826/steamed-mussels-with-shaved-fennel-in-saffron-and-white-wine-broth.html This is an elegant yet easy-to-make stew-soup to serve guests. You can get everything ready for it, but don't make it until about 15 minutes before you are going to serve it; otherwise the fish gets tough. Serve with crusty bread to dunk in that wicked cream sauce. Excellent with wine or cold, cold beer! http://www.grouprecipes.com/51712/mussels-and-scallops-in-cream.html To me it's Chowder season! This makes a great meal with bread! *wink* http://www.grouprecipes.com/44677/good-mussel-chowder.html Tasty recipe to go with a nice dry white wine. I love mussels and was tired or just making them in a wine sauce. Something different. http://www.grouprecipes.com/39810/stuffed-mussels-with-white-wine.html Delicious and similar to the famous recipe served at Pastis in New York. Enjoy! :) http://www.grouprecipes.com/39597/moules-frites-au-pernod.html I prepared this dish using Amy’s Chicken-Gouda Sausage and cheap white wine (Two Buck Chuck Pinot Grigio) The Gouda cheese in the sausage does richen the broth, but there are several brands with cheese and probably any will do. And of course, any dry white wine will do. The real secret is the fresh thyme leaves from the garden. 2 lbs live mussels, carefully rinsed and drained 3 T. sweet butter 1 large sweet onion, chopped 6 Amy’s Chicken-Gouda sausages (or similar) cut into 1” pieces 1 t. crushed garlic ½-1 t. crushed red pepper (to taste). 3 T, fresh thyme leaves, minced ¾ c. dry white wine ¾ c. water 2 T. Worcestershire sauce 1 t. sugar or Splenda. In a large pan or small pot that is coverable, melt butter. Saute onions until softening. Add garlic, crushed red pepper, and sausage pieces. Cook stirring for 1 minute. Add thyme and wine. Combine water, Worcestershire sauce and sugar and add. Add mussels and cover. Bring to a boil over moderate heat. Lower heat and simmer until mussels have opened. Test broth for spiciness, saltiness and sweet/bitter and adjust as needed. Serve mussels with broth. Serves 6 as an appetizer, 4 as a main course. http://www.grouprecipes.com/28738/moules-a-la-amy-et-chuck.html This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Harrelson Estate in Detroit, Michigan in 1984. Source: Washington Star 1973 http://www.grouprecipes.com/25673/sole-with-shrimp-and-mussels.html X http://www.grouprecipes.com/21875/.html Pass the bread with this!! Makes a fun meal to gather around with! Instead of wine sometimes I use beer and lime. Depends on what you are in the mood for! http://www.grouprecipes.com/14405/steamed-mussels.html