The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
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Reviewed: jun. 29, 2009
This was okay. I wish I would have read the reviews before I made this. Funny things is, I usually do ! It needs a whole lot more garlic and only about 1/2 of the wine called for. All we tasted was the wine. And we love wine. I did add red pepper flakes because we wanted this spicy. Thanks for sharing.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: jun. 15, 2009
my whole family loved this recipe. I did not put tomato but it turned out great. I will definitely make this dish again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: jun. 4, 2009
Sauce was fabulous. I added artichokes, used halved cherry tomatoes and didn't even include the butter. However, my clams were terrible. They were so fishy. I could eat it. What a shame. :(
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Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: may 25, 2009
I have tried a creamy white wine base mussel dish at a french - american restaurant and now i have moved away from the city, I have been craving it so much that I have been looking for a lot of different recipes just to replicate the good memories.. and I FOUND IT! I have followed all the exact same ingredients and steps in this recipe and enjoyed my meal with some french baguette to dip in the mussel a la creme juice.. oh so good! The mussel juice got cold really quick and the cream has separated .. I had the microwave the mussel juice again just because it taste much better when it is served hot/warm. I almost drink it like soup! AMAZING! will use this recipe again!
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Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: may 11, 2009
Amazingly tasty and so easy to make! I made it for Mother's Day and the whole family loved it!
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Cooking Level: Beginning

Home Town: Kiev, Kiev (Special City), Ukraine
Living In: Staten Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 29, 2009
Serve with lingini
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 23, 2009
Wow! I just made this for dinner tonight and my boyfriend really didn't want to have any because "he doesn't like them". I made him have a little and he couldn't get enough. He said he want me to make them again and was upset because there wasn't enough. I added a pinch of chili flakes and a little dried basil. The spice from the chili flakes worked really well. I'll definitely be making this one again.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: apr. 6, 2009
Amazing! This was my first time cooking mussels, and it was so delicious and easy. The only changes I made was I substituted sliced yellow onions for the green onions and added Italian seasoning because I didn't have parsley. The sauce is to die for. Crusty bread for dipping is a must!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 27, 2009
this recipe was delish. I will be making this dish for a long time. thanks, Mama Rose.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 24, 2009
Fantastic!
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 20, 2009
So delicious! I followed it to a T. I only wish i would have added a splash of cream, since I served over pasta. So good, I even froze the sauce...
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Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 16, 2009
Okay...not bad. But I've had better. Thi recipe lacked a bit of flavor/taste. Not sure what it was missing. I did squeeze some lemon at the end to add to the taste. I also would recommend adding basil to this and a pinch of red pepper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
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Reviewed: mar. 10, 2009
I didn't change a thing about this recipe. It was amazing and very tasty.
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Cooking Level: Expert

Home Town: Miami, Florida, USA
Living In: Los Angeles, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: mar. 3, 2009
Yum Yum Yum, Delicious!!! Perfect just the way it is. My husband has loved mussels since he was a child, where he lived in various parts of Europe. :) Great with a leafy green salad and some crusty bread.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.74 star rating.
Reviewed: feb. 18, 2009
Very good- I doubled the ingredients for the sauce and used about 35 mussels. Also, I replaced the chopped roma tomatoes with a can of fire roasted diced tomotoes to add another layer of depth to the flavor. Just a hint to those new at handling mussels- there is a very good chance that if you purchase "farmed" mussels, which are sold in most grocery stores, that they ill have already been debearded. I spent a panicked hour researching this on the net because I could not find the beards to remove. :)
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Photo by Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany
Living In: Parrish, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: feb. 18, 2009
I doubled the amount of wine and butter as i like a lot of sauce with my mussels. absolutely fantastic recipe!
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Photo by Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada
Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: feb. 18, 2009
This recipe reminds me of one from my favorite Italian resturant.With this recipe I cut the wine in half and used 1/2 cup of chicken broth and to taste some crushed red pepper.I also added some Gulf shrimp.This is to die for!
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Photo by Carol604

Cooking Level: Expert

Living In: Newburgh, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: jan. 26, 2009
I thought I'd try these out tonight with just 1 lb. of mussels ($3.99/lb at Whole Foods), and I reduced the other amounts accordingly. The directions for cleaning mussels on this site were very helpful since I've only eaten these in restaurants. I'll be sure to make more next time - 1 lb was a very small appetizer size for 2 people, so I'll double to two pounds. Wow, what a fabulous recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: jan. 15, 2009
yum
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The reviewer gave this recipe 5 stars. This recipe averages a 4.74 star rating.
Reviewed: jan. 6, 2009
These were absolutely great! I have never made mussels before, but this recipe was easy to follow and was a hit with my family!
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