Recipe by Christine
"This is a simple recipe. Most of the work is preparing the mussels; cooking takes very little time. When you have finished eating the mussels, dip bread in the buttery wine sauce."
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mussels, cleaned and debearded
chopped fresh parsley
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie
My husband tried it the first time and it was horrible. I tried the next day, with a better wine, and it was pretty good, but nothing I’d rate as absolutely delicious. I’ll try one more time with a different wine.
My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this appetizer will require full use of your first set.
It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!
Awesome!!! The sauce was fantastic, restaurant-quality. Thanks Christine! My husband stated that he liked these better than the ones served at our favorite Italian restaurant. I left out the onion and the bay leaf, added extra garlic, used dried parsley in place of fresh. Also, I only had white zinfandel for the wine, so being that its pretty sweet, I only used 1 cup, otherwise I think it would have overpowered the sauce. I doubled the butter though, to compensate. Took others suggestions and added a shot of heavy cream at the end, which helped thicken the sauce a bit. Served with crusty bread and we mopped it up! Mmmm! Definitely cook the mussels in the sauce - like another reviewer said, if you don't, you will lose that mussel "liquor" which is released when they open, that really makes the sauce! No need to strain the sauce after, thats just extra work! Just take the mussels out, melt that extra butter, and pour the sauce over them! Yum!
This was very easy to fix. Next time I would add salt to the broth. My husband loved it. Thanks.
Quick and easy mussels in a rich and delicious sauce. I put some sundried tomato flavoured linguini in a bowl, put the mussels on top and covered in the sauce. It was great and was done (from start to finish) in 15-20 mins.
In most places you can find farm raised mussels and these cut down on the time it takes to make them. The recipe was easy and great. You can add about a shot of whipping cream (if you are making it for 2 people) to it and it makes the sauce creamier and better! I only used about 50 mussels(1 1/2lbs.) for two people and it was more than enough as an appetizer.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 91
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