Reviewed: Jan. 31, 2010

what a fantastic dish...the only thing i changed was added some old bay seafood seasoning. Well definitely be making this again!

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Reviewer:

CleFoodGoddess

Cooking Level: Intermediate

Home Town: Defiance, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Jan. 19, 2010

Absolute Perfection!!! I will make this again and again and again etc.......

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Reviewer:

Muffin Mans wife

Cooking Level: Intermediate

Home Town: Salem, New Hampshire, USA

Reviewed: Jan. 16, 2010

Sorry, I must have missed something here. The broth definitely needs to be doubled if you are using 50 mussels. We only used about 25 mussels and could have used a bit more broth. Now, to the broth. Unfortunately, it didn't have enough flavor for me - i felt it was missing "something".

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Reviewer:

jodi

Cooking Level: Expert

Home Town: Ringwood, New Jersey, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 6, 2010

I've made this twice for dinner parties, and both times they were a SMASH! Guests were astonished at this dish, thinking it was something that could only come out of a classy italian restaurant, making me look like an amazing cook :) I tend to use an entire bottle of wine leaving plenty of it remaining for dipping chunks of garlic bread in (awesome), and I'm not sure why but it only takes about 1 minute for my mussels to open, not the 10 that the instructions say.

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Reviewer:

Elise

Reviewed: Jan. 3, 2010

Amazing! Made exactly as recipe instructed and has turned out perfectly every time!

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Reviewer:

NONNIE4

Cooking Level: Intermediate

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 25, 2009

This is a decent base for mussels. Needs cream and something else, paprika or saffron or some other strong-tasting spice.

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Reviewer:

xiaocupcake

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Reviewed: Dec. 23, 2009

This is the first time i used this site. The recipe was delicious, i made it last night. Im in malta now and i got fresh mussels and thought how the hell to cook them. They came out very very creamy. I steamed them. Very very delicious.

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kriterijus

Reviewed: Dec. 21, 2009

Very good and easy, but nothing that screamed WOW!

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Reviewer:

tkroe

Cooking Level: Intermediate

Reviewed: Dec. 15, 2009

YAY! I've been craving mussels for a good month or so. This recipe was awesome. I made more of the sauce like some suggested. I also got a nice jar of marinara and thin spaghetti and just laid the mussels on top adding the wine sauce on top. Yum! I can't wait to make it again.

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Reviewer:

Lydia Lane

Reviewed: Dec. 11, 2009

Oh yum!!!!!! We're garlic freaks so I used a whole head, more wine than suggested, chicken broth and just a bit of fat free half and half. You can certainly serve this over pasta, but better yet, serve as is with a salad and a nice loaf of crusty bread to sop up all of the delicious goodness! Thank you!!

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