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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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Reviewer:

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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Reviewer:

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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6 users found this review helpful

Reviewer:

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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Reviewer:

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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Reviewer:

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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