Reviewed: Sep. 5, 2009

I added a little extra butter to try and thicken the sauce but it didn't work. Whisked some cornstarch into a small amount of clam and tomato juice cocktail to help thicken and worked. Next time I will add seasoned, canned, diced tomatoes. Make sure you have a baguette for dipping!

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The Purple Chef

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Aug. 16, 2009

Very tasty, I mixed it up a bit to use what I had on hand. V8 juice instead of Clamato, and dry vermouth instead of wine. Could have used a bit more red pepper in my opinion but very delicous for a lunch on a hot summer day.

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Erich

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Reviewed: Jul. 27, 2009

I make this bi-weekly as it is my boyfriends fave. I make only a few changes - i skip the reduction part AND skip the butter (I've done it a couple of times-but don't notice much/any difference) - add more clamato, NO tomato juice BUT I do add one large can of diced tomatoes (drained...the ones with the italian seasoning already mixed in are great!!). I also use the extra spicy clamato - which gives it an extra kick. I serve it more like a 'Fish Stew' in a large bowl with a baguette - YUMMY!

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new2cookin'

Cooking Level: Beginning

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Reviewed: Jun. 18, 2009

Very good recipe! I added extra clam juice, garlic powder and cayenne to kick it up a bit!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Mar. 9, 2009

Great recipe! My boyfriend and I always order mussels in red sauce when we go out to Italian restaurants so for a special treat, I thought I'd try making them at home. Success! I made a few changes as some had suggested. I was pretty liberal with the measurements of the the white wine, clam juice and tomato juice. I added some diced tomatoes, fresh parsley and basil, salt/pepper, minced onions and a little more garlic. This, a salad with oil/vinegar and a loaf of baguette and you got yourself dinner. Can't wait to make these again.

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Jillia

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Reviewed: Feb. 17, 2009

In terms of ease and presentation - excellent. Taste -- average. Seemed dull to us. Next time I will make the sauce with additional spices, cook the seafood by itself and pour the sauce on top.

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Shecan2cook

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Feb. 17, 2009

This recipe is so great! It's yummy, quick, easy, and inexpensive! It was my first time making mussels and they were perfect. My husband loves mussels so I made this as part of our Valentine's dinner and we both loved it! I couldn't find the tomato & clam cocktail juice, so I mixed regular tomato juice with clam juice. I will be making this again for sure!

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bnr

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Reviewed: Feb. 16, 2009

Surprisingly tasty way to cook and eat mussels! I couldn't find tomato clam cocktail, so I just used tomato cocktail. I love mussels, and thought the tomato with this recipe might taste weird, but it was a peppery tomato flavor and turned out delicious!

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brianne

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Dec. 2, 2008

This is a fantastic and simple recipe. It was the first time I have made mussels and they came out perfect. I didn't have regular tomato juice so I used V-8 and it worked fine.

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Chris K.

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Reviewed: Jul. 13, 2008

excellent

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fufu41

Cooking Level: Intermediate

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Reviewed: Jun. 6, 2008

This dish is awesome - with modifications, as a main course. I steamed the mussels separately, while the sauce was reducing. To bulk up the sauce, I added cherry tomatoes and mushrooms (both halved), some cayenne pepper and more garlic. Once the mussels were done, I drained them and poured the sauce over the top. It was absolutely amazing and is now tops on my list for mussels. Didn't even need bread, it was substantial and yummy on it's own.

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Donna in Singapore

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Mar. 28, 2008

very good and very easy. My Husband said this was the first time he ever really enjoyed eating mussels -- I added some fresh tarragon to give it a little extra kick and be patient while the sauce reduces; it smells so good you'll want to have it before it's ready!

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Dorlene

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 21, 2008

Absolutely amazing, we have decided that we must bring this recipe and the ingredience when we go to the Queen Charlottes this summer

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DLBP

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Reviewed: Mar. 21, 2008

Fantastic! Followed the recipe exactly and it was delicious. Fast and easy too, so that was a bonus :)

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srenaek

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Flagstaff, Arizona, USA

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Reviewed: Feb. 6, 2008

This is a superb dish !!! We loved it so much that the next time I made it, I had to double the recipe. Serve with a baguette bread to soak up every delicious drop of the sauce. It's easy to prepare and the taste is out of this world.

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Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

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Reviewed: Sep. 11, 2007

It was good. Maybe I didn't make it right, but the taste and flavor of each mussel seemed to be vastly different (some had a lot more garlic, some more basil)

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