Mussels with Garlic

"The big question is how many bottles of wine can you drink with 2 servings of these aromatic mussels with garlic?"
Preparation30 min.
Cooking20 min.
Тotal50 min.
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  • mussels - 4.5 lb (2 kg)
  • garlic - 5 cloves
  • bread - 2 slices, dry
  • oil - 6 tablespoons
  • vinegar - 2 tablespoons
  • salt - to taste
  • broth - 1 cup from mussels


Put the well-scrubbed mussels in a pot. Pour in around 8 1/3 cups (2 l) cold water + 1 tsp salt and boil it on high heat until the shells open up and meat softens. Drain them, remove them from their shells, clean and distribute into two plates - from 4.5 lb (2 kg) of shells you get out about 17.5 oz (500 g) of meat.

The sauce is prepared as follows: In a bowl put the squeezed bread, previously soaked in cold water, the crushed garlic, oil, vinegar, salt and the broth from the mussels, strained through a cheesecloth to remove the sand, if any.

Pour the sauce over the mussels. They can be eaten as an appetizer, or as the main course.


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