Reviewed: May 5, 2012

My friends were so impressed with the flavor that they wanna personally shake your hand! LOL. Thanks

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Reviewer:

polkceleron

Reviewed: Apr. 16, 2012

I love this recipe and make it all the time. I follow it exactly and it works out great for me, every time!

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Reviewer:

Anna Bazzo

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Mar. 25, 2012

This is replacing my Mussels Diablo recipe. That being said, cooks might want to note that tomato/clam cocktail juice is made with high fructose corn syrup and msg. I didn't realize this until husband came back from the grocery store with the ingredients. Thank goodness I had V8 and clam juice in the pantry. I made that substitution. Rave reviews from my dinner guest. We served this over angel hair pasta and increased the amounts to serve 5 as a meal. My oldest daughter ate 3 helpings.

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Reviewer:

Ad-lib Cook

Cooking Level: Intermediate

Living In: Waldorf, Maryland, USA

Reviewed: Feb. 27, 2012

So easy! So delicious. A true winner. One note: I did double the recipe when I made these for a dinner party and they didn't come out quite as well as when I had made the original-sized batch. There wasn't as much of the delicious sauce. I'll add extra wine, butter and cocktail next time!

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Reviewer:

Olivia Hubert-Allen

Reviewed: Feb. 4, 2012

These were delicious. Just the right amount of flavor and heat.

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Reviewer:

Reba Murphy

Reviewed: Jan. 9, 2012

Holy ! These ARE amazing! im sure the regular recipe is delicious but I didn't have the "juice" recommended, but I did have spicy vegetable juice and tomato sauce! I use sauvignon blanc for the white wine and I added a tbsp of cholula hot sauce and a bay leaf, and I had garlic french bread which was stupendous! Definitely saved the leftover sauce for spaghetti sauce tomorrow! Also I slowly heated up the sauce on medium low for about 30 minutes then added mussels and turned it up to medium for the 6 minutes then turned the sauce on high heat for 5 minutes + definitely a keeper

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Reviewer:

Vennettes_mom

Cooking Level: Intermediate

Living In: Salt Lake City, Utah, USA

Reviewed: Jan. 1, 2012

Wasn't crazy about this - thought it was a bit boring.

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Reviewer:

CarissaD

Reviewed: Jan. 1, 2012

delicious!

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Reviewer:

bcraig32

Reviewed: Dec. 7, 2011

Lately we've been making this about once a week. I make a couple little changes to make the recipe spicier and I serve it over linguine. I use a riesling for the wine, add a can of petite diced tomatoes with jalapenos to make it chunkier, and at least double the red pepper flakes. I also add about 1/4 - 1/2 tbsp of salt which really brings out the flavor. For the linguine I boil it until about 2-3 minutes before it's done and then drain it. Once I take the mussels out of the sauce and the butter melts I add the linguine and let it finish cooking in the sauce. It really picks up the flavor. This is a great recipe, we eat it all the time and it never gets old.

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Reviewer:

workright

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Reviewed: Oct. 6, 2011

This is super easy and tasty! Make sure to clean the mussels first. Soak for 20 minutes in cold cold cold water with a few tablespoons of cornmeal. The cornmeal helps the mussels to spit out the grit and salt. Then take a sturdy brush and scrub grit and barnacles off. The recipes is awesome as is and the changes we made are simply for our tastes and what we have around the house. Thank you for the amazing recipe, I have had rave reviews over it! Since we have made it a few times we have made the following changes: Instead of butter we use olive oil and saute the garlic before adding the rest of the ingredients. We tend to add a lot more garlic and pepper and some healthy dashes of oregano. We add a can of tomatoes with the juice instead of tomato juice, and after the mussels are done, I remove them and add a can of tomato paste. It makes a thicker sauce and we serve everything over pasta.

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