Ed Biobbi's steamed mussels in white wine and herbs from The Seafood Cookbook: Classic to Contemporary by Pierre Franey and Bryan Miller

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

  • rionafaith on August 20, 2017

    p. 185 -- Used 2lb mussels and halved all other ingredients, plenty to feed two of us with a nice baguette. I used extra garlic, lots of fresh parsley, dried basil and oregano, subbed dried thyme for mint, about 1/8tsp red pepper flakes (could have used more), omitted the green pepper, and added an extra hearty splash of wine as it didn't seem brothy enough to steam. Decent basic recipe for mussels, but not the Holy Grail.

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