Steamed Mussels with Lemon, Onion, and Wine (Mijillones al Limón)

  • Capellla Posted: 12/29/09
    Worthy of a Special Occasion

    I was not that impressed by this recipe, butI didn't do it exactly how they directed. There didn't seem to be enough liquid so I added extra wine, but it still didn't taste "wine-y" enough. Might cook again, but will follow timing and amounts exactly.

  • cjmelt76 Posted: 05/03/09
    Worthy of a Special Occasion

    Excellent, Will make again for sure. Dip french bread in the sauce.

  • kelliMD Posted: 02/23/10
    Worthy of a Special Occasion

    Made these the other night for a dinner party. Followed the directions exactly except used ~2 lbs of mussels and they turned out perfect. Wonderful flavor without overpowering the taste of the mussels. Will definitely make again.

  • improving4ever Posted: 02/15/12
    Worthy of a Special Occasion

    This was the best mussle recipe that I have tried. Not restaurant quality, but nice. I would definitely make this again. (I used 1/3 cup wine, 1/3 cup lemon juice, almost 1-1/2 of the other ingredients, and almost 4 lbs. of mussles. I skipped the parsley as my husband doesn't like it much and skipped the shallots as I did not have them. My husband ate more than 3 lbs. of mussles over wheat pasta with wheat artisan bread. I ate about 20 mussles with the sauce and a couple of pieces of the bread. There is plenty of sauce left over in the fridge that we may actually eat tomorrow.) More wine would most likely add a bit more flavor. The herbs and wine soaked into the onion strips is really nice. The thyme, bay leaf, and lemon juice are the special extra flavors in this recipe. I highly recommend trying this one.


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