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Best Darned Mussels You Ever Had

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“After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Clean and debeard mussels and throw away any open ones.
  2. In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
  3. Add salt and pepper, parsley and paprika to the garlic.
  4. Add chicken stock and lemon juice and simmer. (15-20 minutes).
  5. Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
  6. While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
  7. When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
  8. Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
  9. Serve with Italian bread if you like.

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