Reviewed: Dec. 6, 2009

I did the recipe as posted. WE LOVED IT! I will so make this again and again!...I would also like to try this same dish with pasta sometime.

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crossfire911

Cooking Level: Intermediate

Home Town: Laurel Hill, North Carolina, USA

Living In: Winfield, Missouri, USA

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Reviewed: Sep. 19, 2009

This was DELICIOUS! We added cream o the sauce and had it over linguine and it was absolutely phenomenal! Great easy way to entertain!

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v.claire

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Reviewed: Jul. 22, 2009

It was good. Like Julia said all right, but nothing spectacular. I made garlic bread with it. Which it was a really good sauce for dipping, lots of extra. I think if I did it again I'd toss it with linguine noodles. I did add diced tomatoes when I put in the mussells. Otherwise, I kept it the same.

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abunnykc

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Reviewed: Jul. 15, 2009

This was all right -- nothing particularly wrong with the recipe, but nothing spectacular either. Although I'd say, a dash of cream or some cheese might have gave the dish an ooomph to make it five stars. Also, I felt that 1 tbsp of Italian seasoning was WAY too overwhelming. The juices from the mussels did give the leftover tomato sauce a delicious savory flavour.

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Julia

Cooking Level: Intermediate

Home Town: Seoul, Soul-T'ukpyolsi, South Korea

Living In: Boston, Massachusetts, USA

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Reviewed: Jun. 20, 2009

These were fantastic!! The sauce is very flavorful and great for dipping our new favorite Yum!!

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Deb

Cooking Level: Expert

Home Town: Stoney Creek, Ontario, Canada

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Reviewed: May 17, 2009

This recipe is fantastic! And quick and easy to make if you are using mussels that are bearded and cleaned. I added a little pasta sauce Bertolli fire roasted red pepper with cab since I could not find a decent cab and was pressed for time. I also added shiraz and skipped the capers. My friend who tried mussels for the first time that day LOVED the sauce. Mussels are still a little weird for her ;) I loved these. Delicious and easy-a quick appetizer for guests or for you. Yum!!!

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jinxie0408

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Reviewed: Apr. 4, 2009

I made this for Valentine's Day and it was stellar. My fiance really enjoyed the tomato sauce that had a little spicy bite. This is definitely a repeat.

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smh8809

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Reviewed: Apr. 4, 2009

Excellent! I used the remains for a soup because we had so many mussels. Excellent excellent excellent!

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LouisvilleHugger

Living In: Louisville, Kentucky, USA

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Reviewed: Mar. 6, 2009

These were awesome!

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Feb. 19, 2009

Made these for dinner last night -- my husband couldn't stop raving. I've never made mussels before so was a little nervous but it was super-easy. Followed the recipe exactly and sopped up the extra sauce with crusty bread. With a small salad on the side it was a perfect, quick, at-home dinner. Will definitely be making these again.

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karamurphy

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Reviewed: Jan. 12, 2009

Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks.

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Therese Cooks in St. Pete

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Mar. 16, 2008

OK..I love mussels and this meal was tastey, but it was soooo messy! I had 4lbs of mussles from Costco. Being land locked the mussles were not the greatest. The sauce was tastey and I made french bread to dip. Not sure I'll make this again because of the mess. Thanks for sharing.

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SWEETJAM

Cooking Level: Expert

Living In: Tempe, Arizona, USA

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Reviewed: Mar. 15, 2008

This recipe was d-e-licious! I added a 14oz. can of tomatoes, just to create a little more texture. It was super tasty and I highly recommend it! :)

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JK

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Reviewed: Dec. 17, 2007

Excellent dish! I especially enjoyed dipping some toasted bread in the sauce. I didn't have capers so I substituted chopped dill pickles and it worked out great.

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