So I was going to give this 4 stars when I first came on to rate it, but decided to go put the leftovers in the fridge while my computer started up. I took one last spoon full before I packaged it up and WOW! The only flaw I'd felt before was that I wished the broth had a bit more flavor to it. Apparently letting it sit for a bit, though, is all it needed! The flavor was SO much better after it rested. My only suggestion to others is to add a jar of clam juice to the broth and be sure to wash the clams and mussles well. I only washed them twice and still had grit.

Reviewed On: Sep. 11, 2008

I grew up in Maine, but now live in the Midwest. On a trip back to my home state I loaded up a cooler full of the seafood straight out of the fish markets and drove straight back only stopping to refill the ice. The next day I invited a big group of friends out to a lake ( close enough!) and followed these directions. Fantastic! The seaweed I dragged all the way from Maine was novel enough to make the whole excursion!

Reviewed On: Sep. 8, 2008

Delicious! With money being tight, I made it with a relatively cheap choice round...and even managed to overcook it a bit. I also made it with just a cheap red wine. The recipe was very forgiving! For those who were saying this meal is pricey, you can make a cheaper version that is still VERY tasty. For the next special occasion I plan to make this using they pricey ingredients, but would have no problems making this on a more frequent basis.

Reviewed On: Sep. 7, 2008