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Reviewed: Jul. 8, 2008

This is an amazing recipe. My husband lovesit and I don't even really like seafood but I enjoyed thes as well.Instead of the minced peppers I used dried chilli pepper because thats all I had.

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adda2d


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Reviewed: Jun. 28, 2008

love these.. thank you

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I made this recipe for Valentine's Day and both me & my husband loved it. I didn't have the red chili pepper so I used a couple of pinches of red pepper flakes instead. It was perfect. Will make again - thanks for the recipe.

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roma


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Reviewed: Jan. 12, 2008

Excellent! I used the base recipe...green onion instead of shallots, pure beef drippings, chili pepper flakes and heavy cream. Served mussels with filet mignon...what a combination. Excellent recipe!

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Steamers Restaurant


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Reviewed: Jan. 3, 2008

Absolutely fabulous. YuMMM

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Ally T

	Cooking Level: Intermediate Living In: Stittsville, Ontario, Canada
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Reviewed: Dec. 31, 2007

I made this recipe for one of the seven fishes on Christmas Eve. Came out very good! I made 15 pounds of Mussels and adjusted the recipe accordingly. I made the "broth" in the morning, then that night I brought it to a boil and threw in the mussels. Served on it's own,with bread for dunking. Wish I had a picture of my Dad and Uncles at the table with this huge bowl of Mussels. They were just eating away! Nobody gave up their seat for nieces or nephews!! Flavor and ease is part of a 5 star rating, but you also have to factor in how other people like it..and when there is NO leftovers that's an automatic 5!!

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olivia hudson

	Cooking Level: Intermediate
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Reviewed: Dec. 30, 2007

This was my first attempt at making mussels. It was very easy to make, and had a good flavor. Dipping the bread into the sauce was the best.

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STOLZS

	Cooking Level: Intermediate Home Town: Arvada, Colorado, USA
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Reviewed: Dec. 20, 2007

I was surprised how mild this recipe is. Next time I will reduce the broth by a cup and add another pepper.

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Ryan

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Dec. 20, 2007

I made these Mussels and EVERYONE loved them. Even people who don't normally like to eat mussels were raving about these. Very good with just the right spice. I highly recommend this recipe.

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Christin Marie


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Reviewed: Oct. 6, 2007

This was a terrifc (and easy) recipe. Just the right combination of spice and richness.

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Nana Vance


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Reviewed: Sep. 29, 2007

Ok flavor passable.

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James

	Cooking Level: Beginning
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Reviewed: Aug. 23, 2007

I also found that just 4 lbs. worked out great. DEFINITELY making these delicious mussels again. Made no changes, doesn't need any.

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Mrs. Martin

	Cooking Level: Intermediate Home Town: Bayonne, New Jersey, USA
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Reviewed: Aug. 15, 2007

Great Recipe - followed it exactly but added a bit more heat w/ extra peppers. Suggest to serve this with grilled french bread - delicious!

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Sabrina


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Reviewed: Jun. 10, 2007

Oh so good recipe! We made it twice, once w/o the jalapeno and it still tasted amazing! Thank you!

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AFWife

	Cooking Level: Beginning Home Town: La Puente, California, USA
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Reviewed: Dec. 11, 2006

soooo good. just spicy enough, yet not too spicy. If you make the sauce ahead of time and refridgerate over night, the flavors become 5 times more rich and delish! then just heat up and add the mussels! all the mussels were gone in less than 5 minutes and everyone was raving. I used 4 1/2 lb of mussels, and they just barely fit in the amount of sauce. will use 4lb next time.

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sarah


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Reviewed: Nov. 16, 2006

Wicked good! Yes, I said it! We halved it and I was a whimp about putting 1/2 of each pepper, but next time I won't be a whimp. Make sure you have lots of bread for sopping!!! THANK YOU!

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Sully

	Cooking Level: Intermediate Living In: Cambridge, Massachusetts, USA
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