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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Reviewer:

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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

Cooking Level: Expert

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

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

Cooking Level: Intermediate

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

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.

Reviewed: Jul. 13, 2008

excellent

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fufu41

Cooking Level: Intermediate

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

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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3 users found this review helpful