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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KrisMarie

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

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Reviewed: May 24, 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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mazie

Cooking Level: Beginning

Living In: Boston, Massachusetts, USA

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Reviewed: May 10, 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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Jeff's Iggy

Cooking Level: Beginning

Home Town: Kiev, Kiev (Special City), Ukraine

Living In: Staten Island, New York, USA

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Reviewed: Apr. 28, 2009

Serve with lingini

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DaLu

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Reviewed: Apr. 22, 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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MADJEK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Apr. 5, 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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NJMOM

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2009

this recipe was delish. I will be making this dish for a long time. thanks, Mama Rose.

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mama Rose

Cooking Level: Expert

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Reviewed: Mar. 23, 2009

Fantastic!

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CLYNNC1

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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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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USFCollegeGirl

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 15, 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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kac2research

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

I didn't change a thing about this recipe. It was amazing and very tasty.

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Maria

Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Los Angeles, California, USA

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Reviewed: Mar. 1, 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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goodlookincookin

Home Town: Charlotte, North Carolina, USA

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Reviewed: Feb. 16, 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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Reese

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Feb. 16, 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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Tina C.

Cooking Level: Intermediate

Home Town: Darmstadt, Hessen, Germany

Living In: Parrish, Florida, USA

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Reviewed: Feb. 14, 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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Carol604

Cooking Level: Expert

Living In: Newburgh, Indiana, USA

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Reviewed: Jan. 23, 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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NANCY28

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Reviewed: Jan. 15, 2009

yum

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SFOGARTYVA

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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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yana

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Reviewed: Jan. 6, 2009

Absolutely Wonderful!!! Finally found a good recipe. Wish I had more. But you MUST add 2x the wine and at least 2x butter and 2x could even go with 3x the garlic, I added way less than a fourth of the parsley the recipe tells you to add because I was afraid it would come out too strong of parsley taste , which I was right everything was just perfect. I also used 1 can of diced tomatos. I loved it!

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