Appetizer Mussels recipes

- 3/4 cup tomato and clam juice cocktail
- 3 tablespoons butter
- 3/4 cup white wine
- 1/2 teaspoon crushed red pepper flakes
- 3 cloves garlic - peeled and sliced
- 1 pound mussels, cleaned and debearded

- 1/2 cup olive oil
- 1 slice lemons
- fresh ground pepper
- 1 tablespoon minced pimiento
- 1 tablespoon minced parsley
- 1 tablespoon minced onions
- salt
- 24 medium mussels
- 3 tablespoons red wine vinegar
- 1 teaspoon capers

- 1 1/2 tablespoons onions
- 1 1/4 lbs mussels
- 1/4 teaspoon oregano
- 1/4 cup dry white wine
- salt & freshly ground black pepper (to taste)
- 1 small tomato
- 2 tablespoons butter
- 1 clove garlic

- 1 tablespoon lime juice
- 1 tablespoon orange zest
- 2 tablespoons cilantro
- 3 tablespoons garlic
- 4 cups water
- 4 tablespoons chipotle chiles
- 12 sprigs cilantro
- 2 oranges, zest of
- 3 tablespoons olive oil
- 1 egg yolk, room temperature (or use egg beaters)
- 4 lbs fresh mussels, washed, discarding dead mussels and broken shells (about 50)
- 1 cup olive oil
- 4 tablespoons orange juice

- sea salt
- 2-3 tablespoons butter
- 1/4 cup finely chopped onions
- 1/2 cup heavy cream
- 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
- 1 bay leaf
- 2 tablespoons Dijon mustard
- 1 teaspoon finely chopped garlic
- fresh ground pepper
- 3 lbs mussels
- 1/4 cup dry white wine
- 2 tablespoons finely chopped shallots
- 2 tablespoons finely chopped flat leaf parsley

- 1 1/3 cups sliced leeks (white and pale green parts only)
- 1/2 cup whipping cream
- 1/4 cup diced red bell pepper
- 2 pounds mussels, scrubbed, debearded
- 3 tablespoons chopped fresh parsley
- 1 1/4 cups dry white wine
- 3 tablespoons Pernod or other anise liqueur