very very simple dish yet soo GOOD! I have not change anything in the recipe. came out tasty! Thank you

I was really curious about this recipe because it had 600 reviews when i first used it and now is 1000 plus reviews! and yes it does deserve it! I have used all the same ingredients except poppy seed .. I put almond instead. The dried cranberries is a must! Other times i also use toasted pinenuts! to make it extra tasty . I put my favorite frsh shaved Parmesan cheese to get the extra taste!

I have tried a creamy white wine base mussel dish at a french - american restaurant and now i have moved away from the city, I have been craving it so much that I have been looking for a lot of different recipes just to replicate the good memories.. and I FOUND IT! I have followed all the exact same ingredients and steps in this recipe and enjoyed my meal with some french baguette to dip in the mussel a la creme juice.. oh so good! The mussel juice got cold really quick and the cream has separated .. I had the microwave the mussel juice again just because it taste much better when it is served hot/warm. I almost drink it like soup! AMAZING! will use this recipe again!

First I have tested this recipe with just 3 pieces of lamb rib chop, i didn't have rosemary. I seasoned the lamb with salt and pepper, so I mixed the seasoning with some dried basil and oregano.(just some not a lot) baked for good 12 -15 minutes! turn out great! Because of that, I went and bought a rack of lamb and modify this recipe a bit with the ones that I found on food network.com First, season with salt and pepper, seared all sides in very hot oil for about 3 minutes each side. (till u see a good brown color). Then, I apply a layer of mustard powder/mustard on both sides, then some minced up garlic, press and coat it all over the lamb. Finally, I prepare a mixture that combines bread crumbs, rosemary, pepper, salt, olive oil, Parmesan cheese (a lot!). Coat it on top of the garlic then baked it in a pre heated oven 450F for about 18-20 minutes (i checked at 12 and 15 minutes, but the center was uncooked at all) if you have an internal thermometer, the center of the lamb is ready to be served when it hits 130 F. I have cut it up and served with some mint pesto on the side, very delicious! definitely cook it again

this is a great recipe! I have used this recipe for thanksgiving potluck party and other gatherings! Everyone loved it. My boyfriend especially! I have boiled the ribs in water for about 15 to 20 minutes (i put it to med to low heat just don't want the texture to become too rough). I have also tried the method of not boiling the ribs before seasoning. (I think it is more tender but less juicy). Next, then I followed the ingredients in the recipe to seasoned it for over night. I personally think it just taste better the long you marinate. Baked in preheated oven at 350F for 1 hr and 45 minutes. At the last 15 minutes, I took the ribs out and add a generous layer of honey on top and put it back in the oven to allow the honey to caramelize! Vola! don't forget to eat it with your fingers! makes it taste extra tasty!