Reviewed: Apr. 6, 2012

Christine...I dont like mussels buy my boyfriend does. I have tried some different recipes but this one was hes all time favorite. i didnt change one thing and he never stopped raving about it. I served them over a small dish of pasta. He said this is a keeper. Thank you for a great recipe.

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Reviewer:

MarilynR

Cooking Level: Intermediate

Home Town: Newburgh, New York, USA

Reviewed: Mar. 4, 2012

I love shellfish and this was simple (minus the time involved in processing the mussels) and flavorful, really allowing you to taste the mussels. The broth that resulted was excellent. They took longer to cook than expected, though, but perhaps that was more of a reflection on the mussels I used (?). Also wish there was a little more to the dish in general. Maybe I'll cook spinach or greens in with the mussels so that lovely liquid doesn't go to waste.

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Reviewer:

Jennifer

Cooking Level: Intermediate

Home Town: Manassas, Virginia, USA

Living In: Richmond, Virginia, USA

Reviewed: Dec. 4, 2011

Awesome!! I had some dried cayanne peppers so I minced one and added that for a touch of spice - made a perfect recipe even better!! PS - Don't be fooled by the simplicity of this recipe. Sometimes simple is better and this is one of those cases for sure! Try this one before you try any others :)

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Reviewer:

Chelsey

Reviewed: Nov. 23, 2011

Awesome recipe! This is my new favorite thing to make for an appetizer.

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Reviewer:

thebillpeddler

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Reviewed: Oct. 31, 2011

I made the recipe exactly as written. I found it to be a very simple recipe that was very good – not spectacular – but very good.

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Reviewer:

Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Sep. 24, 2011

I added a little salt, doubled the garlic, and served this over linguine with garlic bread. The sauce was so good that I thought about drinking what was leftover!

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Reviewer:

Taliesin

Cooking Level: Intermediate

Reviewed: Sep. 18, 2011

Very good recipe; not spectacular, but very good & comparable to restaurant quality. I used shallots instead of onion. As others commented, I guess the choice of wine makes a significant difference. I will experiment a little, but this helped me make a nice treat for my hubby (I don't eat mussels, but tasted the sauce).

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Reviewer:

AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

Reviewed: Apr. 12, 2011

I added a little more garlic and used cilantro instead of parsley. I caramelized the onion and garlic first, then added half the cilantro, saving the other half to garnish the final product. I skipped the last step of adding the extra butter for a more low-fat version. This was sooooooooo good! I served with both toasted and untoasted french baguette slices. The untoasted ones were better because they soaked up way more of the sauce. I think I will be making this again!

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Reviewer:

cocobeenie

Reviewed: Feb. 26, 2011

This recipe was really good. We used 2 pounds of farmed mussels, and just rinsed them and put them in cold water for 10 minutes to remove any debris. I omitted the bay leaf because I didn't have any. I used a Beringer Chardonnay ($10). I also added about 1/4 C half & half to the sauce at the end. Such an easy recipe, and I served it with Garlic Bread Fantastique from this site. Thank you!

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