Reviewed: Sep. 13, 2009

Nice tasty treat, I can taste the Sherry which wasn't overwhelming, very nice. I am going to use this recipe again and add a wee dash of Soy Sauce!

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ace_caz

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Reviewed: Sep. 9, 2009

I didn't change a thing. It tastes as good as it tastes in finer restaurants.

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Patty

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Reviewed: Apr. 11, 2009

Yummy! Perfect when you wanna stay home with your loved one and dance. TASTY !!! Going to make this again. Use Fine sherry!!!

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chefTAVARI

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Reviewed: Jan. 12, 2009

Went over well with the people I made it for. I'm not a sherry drinker, so I cut the sherry with low sodium broth as per a previous comment and that was great. Next round I'll probably add some more garlic, just because you can never have too much.

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MattH

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2008

this was delicous. easy and quick. thanks!

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Andrea

Cooking Level: Expert

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

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Reviewed: Oct. 8, 2008

Ok it was a very good recipe to start with but i played with it a little bit. instead of sherry i used Pernod and i didnt use the itailian seasoning i Chiffonade some basil in there and a little more lemon a nd a little more butter. It was tasty

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YesChef

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Reviewed: Oct. 8, 2008

This recipe is awesome! I used vegetable broth instead (that's all I had) and I did add about a half cup of heavy cream at the end. We sopped up every last bit with a loaf of Italian bread! I'm going to try using this as a base for a chowder soon, too. Excellent recipe!

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LilMama84

Cooking Level: Intermediate

Home Town: Salem, Massachusetts, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jan. 12, 2008

These mussels were awesome. My parents always make mussels but I wanted to cook them with a new recipe and this one was perfect. I actually forgot to put in the onion but they were wonderful anyway. I may be making them again for Sunday dinner.

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Ashley

Cooking Level: Intermediate

Home Town: Gwynn Oak, Maryland, USA

Living In: Windsor Mill, Maryland, USA

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Reviewed: Apr. 4, 2007

these were good substituting the sherry for 1/2 dry white wine, 1/2 low sodium chicken broth. I use way more garlic, but that is a personal preference. I also use basil... so i really didn't follow the original recipe all that much but it is a good start. What we do is when eating is have a cup of melted butter and a cup of old bay seasoning. First, dip in butter, then dip in old bay... then sit back and feel the love... :). can you tell we love our mussels!

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lisar265

Cooking Level: Intermediate

Home Town: York, Pennsylvania, USA

Living In: Red Lion, Pennsylvania, USA

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Reviewed: Aug. 20, 2006

I felt the sherry was overpowering the dish, so I added low salt chicken broth to try and balance out the flavors. That addition seemed to make all the difference. Good start tho as I do enjoy the taste of sherry. Thank you!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Mar. 26, 2006

My guests loved this recipe - I would definitely try this again, and try with other shellfish, we found the seasonsings perfectly fit the dish. Highly recommend, but bring an appetite!

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SABRA505

Home Town: Auburn, New York, USA

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Reviewed: Sep. 28, 2005

I thought these were fabulous! My husband gobbled them up, too! However, I only put 4 stars because I thought it called for way too much sherry, mine tasted just great with half the amt. of what the recipe called for. THanks!!

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Kitchen Karyn

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Reviewed: Dec. 31, 2004

I developed a recipe very similar to this after our family fell in love with a mussel dish from Carrabba's restaurant. To dry a variation on the above recipe, substitute dry white wine for the sherry; add about 4 tablespoons of Pernot, substitute fresh basil for the Italian seasoning *double the basil for using fresh*; use fresh or canned chicken broth instead of boullion cubes *too salty IMO*; and add about 2 cups heavy cream. Oh my GOSH will you be in hog heaven over these mussels. The given recipe works up very well, but try the changes if you want to try a creamy version with a slightly different sauce. Katt

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