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Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010: Steamed Mussels with Bell Peppers, Watercress and Herbed Toasts

By liamsaunt, member

October 28th, 2010

The farmed Prince Edward Island mussels that I like were on sale for $1.99/lb. yesterday, so this seemed like a great time to try this recipe. I usually just make the standard garlic-butter-wine-parsely mussels, but this was a refreshing change.  I was worried the citrus and honey would be too sweet but actually it was light and delicate.  We soaked up the sauce with the yummy thyme toasts.  I would recommend this recipe for a fast and easy weeknight meal.


posted in: Gallery
Comments (1)

Pielove writes: Wow, that looks great! I've been eyeing this recipe too-- I need to find some good mussels! Posted: 9:04 am on October 28th

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