Reviewed: Feb. 21, 2012

Quick, easy and went down a treat! I have bookmarked it for the future although it's so easy even I can remember it. Try it, it's sure to be a success!!

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Reviewer:

Mika

Reviewed: Jan. 6, 2012

This was excellent!! I added a handful of chopped sun dried tomatoes for color. Definitely make again...and again and again :)

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Reviewer:

Karen

Cooking Level: Intermediate

Reviewed: Aug. 29, 2011

This recipe was very clear to follow and was delicious. I added mushrooms and used fresh thyme. This was the first time I cooked mussels.

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roblou10

Reviewed: Jul. 3, 2011

My fresh parsley had gone bad so I subbed dried (not preferred in this dish but it was all I had) but that was the only change I made to start with. It was good but I felt it needed something so I sprinkled some grated parmesan over it, sliced up a few cherry tomatoes, and lastly squeezed fresh lemon over the top. As written I give it 4 stars, my additions bumped it to 5 stars. Thanks for sharing Christine!

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Reviewer:

Soup Loving Nicole

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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: West Fork, Arkansas, USA

Reviewed: May 14, 2011

Excellent recipe! The only thing I changed was instead of onion, I used shallots. My son and I ate the lot, and mopped out the pan with crusty bread. This one is a definite make again!

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Reviewer:

momof3

Reviewed: Apr. 25, 2011

The recipe says to steam for 4 minutes and warns against overcooking. It actually took more like ten minutes, and we had to stir the mussels around so that ones on top got cooked, too. Otherwise, a very simple and tasty recipe.

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Reviewer:

dan s

Reviewed: Mar. 25, 2011

Yum Yum Yum! I just finished eating this and I feel compelled to review it immediately! This was delicious! I did make a few changes based on what I had on hand: I added 8 oz. of mushrooms because they really needed to be used up and cooked them with the onion. I also didn't have fresh parsley so I used 1 Tablespoon of dried. I also used half chicken broth and half white wine because I was afraid of the wine being a little overpowering, I may try it with only wine next time though because it didn't overpower the flavor at all this time around! Oh, I also added about 1 Tablespoon of cornstarch to thicken the sauce up a bit.

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Natausha

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Mar. 1, 2011

it is very good and eaaasyy

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Reviewer:

adriana

Reviewed: Feb. 5, 2011

Great recipe -- very easy and incredibly flavorful. This will become part of our rotation. I doubled the garlic and substituted 1/2 cup of chicken broth for some of the wine. I used Pino Grigio. I sauteed the onion and garlic until soft, then added the other ingredients and simmered on low to medium heat for about ten minutes before adding the mussels. One other tip. We buy mussels by weight, not volume. We find that 3/4 pound per person is a generous portion. Bon appetit!

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Reviewer:

DenRussell

Cooking Level: Intermediate

Home Town: Franklinville, New York, USA

Living In: Phoenix, Arizona, USA

Reviewed: Jan. 26, 2011

Quick, simple and delicious!!! I used a Sauvignon Blanc and even my 5 year old daughter loved it!!!! Next time I would add more garlic to it for more flavor.

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3 users found this review helpful