Reviewed: Aug. 14, 2011

Best mussell recipe ever. I highly recommend.

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Reviewer:

Peter J Boyd-Bowman

Reviewed: Aug. 12, 2011

Awfully salty!

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Reviewer:

Morgan

Reviewed: Jun. 3, 2011

Simply delicious!

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Reviewer:

Zeynep

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Philadelphia, Pennsylvania, USA

Reviewed: May 20, 2011

This was an excellent, very tasty dish. It was my first go at making mussels at home and this was the exact taste we were looking for. My husband loved the sauce. Great tip on having the crusty bread...it is great to sop up the extra sauce.

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Reviewer:

SBATES26

Cooking Level: Expert

Home Town: Parma, Ohio, USA

Living In: Medina, Ohio, USA

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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Reviewer:

ace_caz

Reviewed: Sep. 9, 2009

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

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Reviewer:

Patty

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Cooking Level: Intermediate

Living In: Oklahoma City, Oklahoma, USA

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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Reviewer:

chefTAVARI

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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Reviewer:

MattH

Cooking Level: Intermediate

Reviewed: Oct. 20, 2008

this was delicous. easy and quick. thanks!

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Reviewer:

Andrea

Cooking Level: Intermediate

Home Town: Westbrook, Maine, USA

Living In: Hiram, Maine, USA

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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