Really good. I, as well, was afraid the wine might over-power the mussels so I used half wine, half broth (hot water and chicken bullion). Also, I didn't have thyme, but I did add some lemon juice, extra onion and garlic, and Emeril's Italian Essence. Also, SHRIMP! My husband and I thought this recipe was very flavorful. Served over whole wheat fettuccine. Would definitely make again.

Reviewed On: Nov. 28, 2007

This chowder was okay, it was very similar to a cheesy ham and potato soup my husband got out of a cookbook published by the Hobo Foundation in Britt IA, except with fish instead of ham. I cut everything up in pretty small pieces, which seemed to distribute flavors more evenly. I would have liked more cheese (we were short 2 oz) but he thought it was cheesy enough.

Reviewed On: Jun. 1, 2007

I have made this a bunch of times and it is always great. Make sure you check on it periodically – I’ve had the majority of the sauce evaporate on me. This recipe is so easy and the flavor is terrific.

Reviewed On: Feb. 5, 2007