Reviewed: Aug. 28, 2005

Fantastic Christine! A nice big salad, that loaf of crusty bread and you've got dinner! YUMMO!!!!

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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: Aug. 10, 2005

This recipe was EXCELLENT! I have to say - I was a very big skeptic at first. I'm not one to cook with the spices "tyme" or "bayleaf" - and I truly wasn't sure just how this would come out being that I'm not big fans of those 2 spices - BUT A VERY BIG HIT! All the ingredients together made for a restaurant style dish. I was searching a long time for recipe like this......just make sure that you have a large loaf of crusty italian bread on hand when you make this........the dipping of the juice is the best part. This I will definitly make again, and again!!!! Thanks for such an awesome recipe!

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Apr. 1, 2005

First time making mussels and it was great! I didn't have a bay leaf so I left it out and I used Herbs de Provence in place of the thyme. I would add a little salt and pepper to the sauce next time. I used a good wine, but I can see how using a bad wine could ruin the whole dish.

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QUEENREGINA123

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Reviewed: Feb. 5, 2005

Excellent recipe! The only thing I would recommend is reducing the bay leaf. I put one bay leaf only - two bay leaves would definitely overwhelm the other flavors in the dish.

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Emil A.

Cooking Level: Expert

Home Town: Stara Zagora, Stara Zagora, Bulgaria

Living In: Toronto, Ontario, Canada

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Reviewed: Dec. 25, 2004

Very nice, I loved it. I did have to alter the timing though, instead of 2-3 minutes, I had to cook for 5-7 minutes to get the slimyness cooked. Either way, delicious. A must have!

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Paula The Great

Cooking Level: Expert

Living In: Brantford, Ontario, Canada

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Reviewed: Nov. 2, 2004

Delicious! Fresh parsley is a must! Used a good Pinot Grigio. Extremely quick and easy apart from cleaning the mussels!

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GIGI9801

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2004

My boyfriend said "the mussels's amazing" I can tell it will be better with little bit of heavy cream then you can dip some fresh bread or something.. thanks a lot for the good recipe!

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Kelly

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Reviewed: May 2, 2004

This recipe is excellent. We have it frequently as a main course over fettucini, and it's one of our favorite meals. (If you use pasta, be sure to add a couple tablespoons of the sauce to it after draining, so the pasta doesn't stick together.) I no longer bother to strain the liquid; I just add all the ingredients at once, which makes this recipe even quicker. Chicken broth is a decent substitute for white wine if you don't have any. Even red wine will work, though it makes the mussels look and taste rather dusky. Christine, your recipe is one of my best finds in this website. Thanks.

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CAROL

Cooking Level: Intermediate

Living In: Melbourne Beach, Florida, USA

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Reviewed: Apr. 29, 2004

Definitely restaurant quality, so easy and got rave reviews.

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CHRISTELH

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Reviewed: Mar. 31, 2004

I loved this recipe. Thankyou for sharing. Will make again.

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EMMYBFREE

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Reviewed: Feb. 16, 2004

The sauce was very good. I accidentally forgot to cover the mussels while cooking so them, which could be why some turned out a bit mushy and some were perfect. I think I'll have to find a better fish market or stick to eating them at restaurants!

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PINKSKITTLE

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Feb. 15, 2004

So wonderful,my husband raved! I made it for Valentine's Day and even though I have never cooked mussels before it was so easy. I would add more garlic and will use shallots next time I cook them as well as add a bit of cream to the sauce. I served the mussesls over a bed of cappelini and some french bread for dipping and a bottle of wine and it was a perfect Valentine's dinner.

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CATWALK16

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Victoria, British Columbia, Canada

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Reviewed: Sep. 28, 2003

EXCELLENT, i did add 1 cup chicken broth and some chopped celery and a squeeze of lemon juice so I did vary some and left out the bay leaf but they were sooo good!!!! thanx for a great recipe

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KCHOME

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Mar. 5, 2003

I enjoyed this very much..then I tried it again only I used 1/2 a can of domestic beer in place of the wine and some OLD BAY seasoning in place of the bay leaf and thyme. I thought it was a little better my way.

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TVIGNATO

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Reviewed: Jan. 6, 2003

Awesome. Good wine is a must. Added the shot of cream and it worked well. Doubled the sauce recipe for dipping crusty bread.

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DUTCH2001

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Reviewed: Nov. 13, 2002

This mussel recipe is really easy. The mussels turned out great - free of saltiness and grit. The sauce was great to dip bread in too. TIP: do not use a whole onion, this was waaaay too much. Also, add a bit of cream to the sauce for richness.

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BSCOTT78

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Reviewed: Sep. 4, 2002

It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again!

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TDINSTL

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Reviewed: Aug. 31, 2002

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

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SALSA VAL

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Reviewed: Aug. 25, 2002

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.

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