Reviewed: Nov. 9, 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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12 users found this review helpful

Reviewer:

Sully

Cooking Level: Intermediate

Living In: Hull, Massachusetts, USA

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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30 users found this review helpful

Reviewer:

sarah

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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1 user found this review helpful

Reviewer:

AFWife

Cooking Level: Beginning

Home Town: La Puente, California, USA

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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5 users found this review helpful

Reviewer:

Sabrina

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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5 users found this review helpful

Reviewer:

Ms. Martin

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Reviewed: Oct. 6, 2007

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

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4 users found this review helpful

Reviewer:

Nana Vance

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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0 users found this review helpful