This was totally worth the chopping (which really was not that much.) I hit our local Asian market for the ingredients, but I also saw that everything needed can also be found at the big-box grocery stores, too. Since we have kids, I omitted the serrano peppers and they cleaned their plates! And my hubby had thirds! That's a huge hit in our house!! I think we are going to try and do this with some kind of seafood next time. Great recipe - thank you so much.

Reviewed On: Feb. 1, 2009

Highly recommended! I have made this several times now over a charcoal grill and it is fantastic. I have also had to share the recipe with my neighbor after he smelled it while it was cooking! I will add that you should soak the mussels before you cook them in order to get the sand out of them: Place the mussels in a large pot (8qt or so), and for every 24 mussels add 4 cups of cold water and 1/3 cup salt. Stir well once to mix the salt, mussels, and water. After soaking for about 15 or 20 minutes dump the water, rinse the mussels and repeat. Complete the process a total of 3 times. *** We just made this again tonight (the windchill here in MN was -14, but we really wanted to grill.) We added a bag of bay scallops on top of the mussels and then topped off each individual bowl (when it was finished) with a squeeze of lime, and a sprinkle of garlic salt and curry powder -- WOW! This was amazing! We served it with a baked potato & a salad. Thank you so much for this recipe!

Reviewed On: Jan. 2, 2009

I did this to change things up for Thanksgiving today. We like oysters, so I figured why not. This was a hit for us! The cornbread part was sweet and went well with the gravy we served. I will admit that I was a little worried as I poured the oyster juice in the mix and then the whole can of chicken broth, but it turned out perfect. The only thing I did change was that I cooked it in an 11 X 9 pan vs. the 9 X 9 pan the recipe called for. I cannot imagine ever making a dressing out of a bag again. This is so easy and the flavor is just wonderful. Thank you for the recipe!

Reviewed On: Nov. 27, 2008