Steamed mussels from The New Legal Sea Foods Cookbook by Jane Doerfer and Roger Berkowitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on March 21, 2010

    P. 81 – Mar 2010 – First use of this rec. Straightforward, fairly traditional preparation. I made with some minor variations. Toasted 5 garlic cloves w skins on in a hot, dry pan. Meanwhile I used cuisinart to finely chop onion then added nicely seared garlic (sans skin) for another quick buzz. I put 1tbsp evoo and 3tbsp butter in hot pan and cooked onion mixture til translucent prior to adding 1 cup white wine then mussels for 5 mins. Delicious. I liked this preparation better than my usual Moules Meuniere as there was less butter. Excellent, will definitely make this recipe again.

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