Reviewed: Aug. 8, 2010

I used a whole head of garlic instead of one clove. Also, added shallots. Use half the amount of cream - they are still creamy and delicious, just not so heavy. And some diced tomatoes tossed on top as a garnish is nice.

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4 users found this review helpful

Reviewer:

Kristin Palombo

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Mar. 31, 2010

Use a low sodium fish stock, was pretty good, but will try another mussel recipe next time

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1 user found this review helpful

Reviewer:

Chris J

Cooking Level: Beginning

Home Town: Newmarket, Ontario, Canada

Reviewed: Jan. 4, 2010

My boyfriend called this meal the "best meal I've ever made"! haha

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2 users found this review helpful

Reviewer:

k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

Reviewed: May 24, 2009

I have made this dish twice for different folks and its a big hit! Very easy and very tasty.

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Reviewer:

mary

Reviewed: Apr. 4, 2009

I really liked this!

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Reviewer:

LouisvilleHugger

Living In: Louisville, Kentucky, USA

Reviewed: Mar. 5, 2009

This was really good! I served it over linguini for our anniversary dinner which worked well, but the pasta wasn't really necessary. A definite keeper.

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Reviewer:

KINGPIN2

Reviewed: Jul. 24, 2006

The sauce was okay. Mine turned out a bit watery for a creamy broth, although I did use a good wine. I also probably won't try this one again either.

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Reviewer:

Miss T

Reviewed: Mar. 14, 2005

This was ok. I think maybe I should have used a really good quality wine. I used run-of-the-mill plonk, and the flavor suffered as a result. Also, the carrots were a little strange. I probably won't make this again, but thanks anyway.

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6 users found this review helpful