This had very good flavor. You could add pretty much whatever you like. I had no mussels. I used large prawns, scallops and a small tin of boneless skinless sardines. I will make this again with crab for sure and some crusty garlic bread

Reviewed On: Jan. 18, 2010

Delicious. Simple. Easy. I was heavy on the garlic and the parsley. Only had about 1/2 the parmesan on hand so also grated asiago and tiny bit of romano to compensate. I forgot to add S&P and it didn't matter. I cooked it in a glass meatloaf dish at 400 covered for 15 mins. mixed, 10 minutes, 10 minutes uncovered and tossed and then 4 minutes under the broiler, turned it off and let it sit for a bit in the hot oven. So delicious.

Reviewed On: Nov. 28, 2009

This was very good. I also used 2 cups chicken broth, one cup half and half in the grits. I used a lot of salt and after it was cooked, I put in sharp white cheddar and a little bit of left over brie. Also three cloves of fresh minced garlic. For the shrimp part, I sauteed bacon first. Then in a clean pan, I put in some olive oil and butter, added the shrimp and some green onions, sauteed, and added yellow heirloom tomatoes and a little bit of some crumbled bacon. When I put them together, I added additional green tops from the scallions and more crumbled bacon. This was really really good.

Reviewed On: Sep. 4, 2009