Reviewed: Jan. 28, 2008

FANTASTIC! I loved this recipe, and the mussels were wonderful. Then only changes I made was no tomatoes and substituted chicken broth for white wine. Yummy!!

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Reni

Cooking Level: Expert

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Reviewed: Oct. 30, 2007

This was pretty good, but it was missing something. After we had them on our plates and had tasted them, I cut up a lemon and added that. That made them better. Thanks for the recipe.

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LODOM42

Cooking Level: Intermediate

Home Town: Columbus, Mississippi, USA

Living In: Castle Rock, Colorado, USA

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Reviewed: Oct. 24, 2007

This was very good. I used frozen mussels and I think they would have been much better with with fresh. I added chopped onion v.s. green onion, white Zin. since that is what I had on had. I seasoned with garlic salt and pepper. The sauce was very good. Definately a keeper. Thank you.

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DEB

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: Oct. 19, 2007

These were sooooo good! Our family just devoured it. I make this one frequently as we are big mussels fan. Thank you, Patti.

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tofu19

Cooking Level: Intermediate

Home Town: Ann Arbor, Michigan, USA

Living In: Sunnyvale, California, USA

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Reviewed: Sep. 30, 2007

Easy to make and delicious. It was a hit!!!

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John

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Reviewed: Sep. 14, 2007

Awesome recipe, very easy to make. Will definately add this one to my recipe box.

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kris

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Reviewed: Sep. 12, 2007

This recipe was good but missing something ...so I added rosemary and Spanish onions caramelized (they absorb flavor well)...Good broth I practically drank it.

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rent

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 9, 2007

I didn't have fresh parsley or green onions on hand, so subbed dried parsley and minced red onions. Added an extra garlic clove, oregano (dried) and red pepper flakes (to give it some kick). Also used heirloom tomatoes since they're in season right now. Definitely agree with other posters who said to have extra bread on hand to sop up the sauce, which was quite tasty. Still felt like it was missing something though - will try again with fresh parsley and green onions next time...and maybe a bay leaf or two.

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MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Jul. 22, 2007

Spot on!! I added some clams along with the mussels and some fresh basil into the sauce.

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DFLICKD

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Reviewed: Jul. 21, 2007

I have made this three times since I found the recipe and I am telling you it is absolutely amazing! My friends love it, and it is a very easy, pretty inexpensive upscale dish. I did double the sauce, and like previous reviews said...You MUST have crunchy bread to soak up the sauce. SOOOO Good!

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Lyndsey

Cooking Level: Intermediate

Home Town: Macon, Georgia, USA

Living In: Oxford, Mississippi, USA

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Reviewed: Jul. 8, 2007

Delicious! And really really easy!

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Downeast Erika

Cooking Level: Expert

Living In: Portland, Maine, USA

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Reviewed: Jul. 6, 2007

Of all the mussels recipes, I trusted this one and was not steered wrong! It was amazing, I did substitute one can of diced tomatoes for the 3 plum tomatoes and it was delicious, lots of compliments from my guests! Thanks!

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LDUPUY

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Reviewed: Jul. 4, 2007

Get a good dipping bread b/c the flavor of the sauce is terrific. Still not sure about debearding a mussel, so be sure to ask your grocer about that. Tasted good anyways.

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Dgoodcookr

Cooking Level: Intermediate

Home Town: Fond Du Lac, Wisconsin, USA

Living In: Kyle, Texas, USA

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Reviewed: Jun. 8, 2007

Loved it, loved it, loved it!

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Francesca123

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Reviewed: Dec. 18, 2006

I LOVE THIS RECIPE! It is just so fresh and delicious. I've even sprinkled some fresh press garlic over the mussels upon serving. Mouthwatering.

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Melinda

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Reviewed: Nov. 30, 2006

yummy, even without the tomatoes

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HEIDIBOO

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Reviewed: Jul. 28, 2006

I thought this was incredible, even if I had a slight mussel issue and had to substitute shrimp at the last minute. Which was fantastic in and of itself. It is an easy recipe to make, and is well worth it!

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tarna

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 19, 2006

What a bummer! The sauce that got rave reviews was very bland-the parsley looked like spinich in the dish, colored the broth green and added no flavor by the time the mussels were opened-Will not ever use this one again..

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Trish M

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Jun. 27, 2006

EXCELLENT! SUPERB! MARVELOUS! My first time cooking mussels and they were delicious and easy.

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Jeanine007e

Cooking Level: Intermediate

Home Town: Clio, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Apr. 29, 2006

Wow! Delicious! I subbed sherry for the wine, yellow onion, a 1/2 14 oz can diced tomatoes because it's all I had in the house and added a splash of half-n-half. Outstanding. I will make it the same way next time!

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SHAUN0203

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Patti's Mussels a la Mariniere

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