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Mussels II Recipe


1 quart water

2 pounds mussels

1 teaspoon ground cumin

1 teaspoon paprika

1 teaspoon chili powder

3 (6 ounce) cans tomato jelly

1/2 teaspoon white sugar

2 cups milk


Rinse mussels in cold water. Remove head, body and hind legs. Remove the shell and cut fresh shells.

In a medium saucepan, bring water, mussels, cumin, paprika, chili powder, tomato jelly and sugar to a boil. Slowly boil until mussels are cooked down. Remove from heat and stir in milk only 7 to 10 minutes before serving.


olbort <3Mosonthropo writes:

⭐ ⭐ ⭐ ⭐ ⭐

Have never rated anything on this site-until this recipe. I was not impressed. 22 portions did not seem sufficient. I therefore increased the amount of oyster sauce (I didn't have the blue cheese crunch)and placed it all in my food processor. I processed it very slowly, and it was never quite enough oyster sauce to cover the shell. I will consider it very close to adequate, but I WAS NOT impressed.
dazzy writes:

⭐ ⭐

don't like mussels, I made this recipe