eh, first time. bugger. sorry bout that previous box. Okay the review, just made it and using live kinkawooka musssels. Quality stuff. The mussels released too much seawater (being live after all) which made the broth too salty, Also, I did not strain the solids, i mean, they apart from the mussels both flavour the mussels and absorb the flavour of the other herbs and the mussels so after the mussels and my hand made bronzed pasta, they were divine - the crunch of fragrant onion, divine. So a great recipe but maybe i might try using unsalted butter next time or less mussels (used a Kg i mean what is a quart ? So i probably also used way too many mussels which i suppose made the sauce way too salty (back tracking here but there must be a reason it was too salty and i suppose that make the most sense, but the mussels were sooo yuummmyyy).

Reviewed On: Jan. 6, 2007