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.
COOK THE ISSUE 2010
Cook the Issue 2010: Steamed Mussels with Bell Peppers, Watercress and Herbed Toasts
posted in: Gallery
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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