"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Matt's Mussels Recipe

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This recipe for Matt's Mussels, by , is from The Gladu Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Matt Verkuilen
Added: Wednesday, May 28, 2008


2-3 pounds of Fresh Mussels in the shell
5 cloves of garlic - CHOPPED
Large Stalk of Anise (fresh fennel - in the produce isle) cut
into 1/4" pieces; reserve leaves for later
1 1/2 tsp. of Saffron (in the spice isle)
1 stick of butter
3 cups of Dry White wine (vermouth or similar)
1 tbsp. of salt
1 tsp. of ground pepper
2 - 12 Oz. cans of prepared chopped tomatoes
Crusty Bread

Use large cast iron pot (a wok works well too) and melt butter
over medium heat.

Add garlic, anise (less leaves), salt and pepper and saute for
5-10 minutes until garlic is tender.

Add wine and saffron and bring to a boil.

Simmer for 10-15 minutes until sauce has a yellowish color
and anise is tender.

Return to a boil and add chopped tomatoes and mussels;
cover and cook until all mussels are open.

Serve in pot or large bowl with warm crusty bread.

Garnish with reserved anise greens over top of mussels.

Good over pasta too.....

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30-45 minutes
Personal Notes:
Personal Notes:
I may be a bit off with the amounts on this one. When I make
this dish, I usually gauge the amounts by eye on the amount
of mussels. Use enough wine to go with the amount of
mussels that you are making - it's very easy and tastes great.
Also good as a main course.




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