Mussels Provencal Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by SunnyByrd
Reviewed: May 20, 2010
I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe. :)
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Photo by SunnyByrd
Living In: Seattle, Washington, USA

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Reviewed: Apr. 17, 2010
Lots of good mussel flavor, works well with linguine; easy to make
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Photo by Aja
Reviewed: Jan. 2, 2010
It's not a bad start for a tomato based recipe for mussels but it isn't good as is without some changes. Just a few things I did, added more tomato paste and added some toasted fennel and coriander. Wish I would have had some fresh parsley. I'm sure that would have been delicious.
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Photo by Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA
Reviewed: Mar. 16, 2007
This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.
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Cooking Level: Expert

Home Town: Ballarat, Victoria, Australia
Living In: Geelong, Victoria, Australia

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Reviewed: Jan. 14, 2007
Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking.
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Reviewed: Sep. 16, 2006
This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick.
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Cooking Level: Expert

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Reviewed: Sep. 18, 2004
I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavor. Next time I will use black mussels because I think they are easier to clean and prefer their taste.
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