Reviewed: Apr. 8, 2006

I love this recipe. I used shallots instead of green onions. It gave the recipe a lot more depth. I could eat a whole loaf of bread with this sauce. TFS!!!

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SAMLG

Cooking Level: Expert

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Reviewed: Mar. 8, 2006

Awesome recipe! I had never prepared mussels before and these were really simple. I was hoping to duplicate a mussels recipe that a local restaurant makes and this one was REALLY close. I just felt the sauce was lacking a flavor... next time I will double the garlic and add some chicken stock to the wine, maybe add some more tomato. This will be made often and tweaked to my personal tastes. Thank you!

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MOLLE888

Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA

Living In: Fairfax, Virginia, USA

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Reviewed: Feb. 15, 2006

Very goodl! Made for Valentines Day for my family along with Shrimp & Crab bisque and My Crab Cakes from this site. I did not add the green onions because I used them up when I made the crab cakes and had none leftover but followed directions otherwise to a "T". Use a white wine that you like the taste of because the sauce is wonderful with a good dipping bread. I prefer a good Chardonay. Thanks

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LESLEYfromWI

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Reviewed: Feb. 15, 2006

Absolutely delicious! I doubled the sauce and served over linguini, and I highly recommend serving it this way. I also add a little more garlic than is called for.

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WISEREADER

Cooking Level: Intermediate

Living In: Holland, New York, USA

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Reviewed: Oct. 23, 2005

Delicious! I've tried a few other recipes for mussels but this one's a keeper. I'm not a big fan of green onions so I used a chopped shallot instead. These are as good as any I've had in a restaurant. I'll be making these again and again.

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Lisa G

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 13, 2005

Wonderful. In addition to the crusty bread, I served this with baked french fries (seasoned with a spicy seasoning mixture made in the "Spicy Chicken Breast" recipe) Mussels should be served with crusty bread and fries! :)

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L.F.

Living In: Washington, D.C., USA

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Reviewed: Sep. 11, 2005

delish!!!

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JOAN2005

Cooking Level: Expert

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Reviewed: Sep. 6, 2005

3 words for this recipe.....OH.........MY............GOD!!!!!!!!!!!! This totally and completely rocked!!!! The only 2 things I did extra was to add a few more tomatoes and add a dozen cherrystone clams (in the shell)! Seriously, don't even attempt to make this if you don't have crusty italian bread to soak up the juice. This is a definite "keeper" which I will make over and over again. Thanks for such an easy and delicious recipe!!!!

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Stefanie W

Cooking Level: Expert

Home Town: Queens, New York, USA

Living In: Hillsborough, New Jersey, USA

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Reviewed: Aug. 18, 2005

First time cooking mussels. We will never have to make the trip to the coast now for my favorite mussels, because I can make them. Only thing, I didn't boil liquid to 1/2 because I was worried of not enough liquid so we had a lot, however it did help keep the mussels very hot while sitting in it. I will make sure to follow that better next time and I will cut back on the parsley. So nice outside, the two of us, some music and wine and our mussels. FABULOUS!!!!!

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Amy

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Reviewed: Jun. 8, 2005

ALCOHOL substitution - for those who don't imbibe, I susbstituted 1 cup of apple juice plus 1 TBLS. of balsamic vinegarfor the wine and the flavor was fabulous. Just a wonderful recipe served with fresh French bread for sopping up the wonderful sauce. These are the best I have made by far. Thank you Patti!

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DAKOTABEAR1

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Reviewed: Jun. 6, 2005

This was my first time cooking mussels and this recipe was sooooo simple. The broth from the garlic, wine, and tomatoes was absolutely delish! Great recipe. Make sure you have lots of crusty bread for sopping up the broth.

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KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Apr. 14, 2005

Followed the recipe exactly. Great recipe that tastes just like it does in a restaurant. I liked that this recipe includes tomatoes, which I didn't find in other recipes when I was searching online. Use the shells to scoop up the yummy broth and, yes, serve with wine!

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egirl

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Reviewed: Mar. 2, 2005

Very good recipe. I love clams and mussels and this is tops! Very nice for an evening on the patio with a glass of wine. Thanks for the terrific recipe!

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PATTI EVERT

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Feb. 13, 2005

This was yummy. Even my kids enjoyed it.

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JOLIVIA

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Reviewed: Jan. 6, 2005

Awesome!!!! very delicious..better than the mussels I had in my childhood. My husband even ate a whole lot and he's not a seafood eater. I also shared some to my neighbor, and I'm that brave when it comes to this recipe. The only thing I altered is, I cut the amount of parsley into half. Thank you Patti...

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SWEETTOOTH22

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Reviewed: Dec. 28, 2004

Only one word: AMAZING! This recipe will impress anyone who likes mussels. I made it twice already. The taste comes out way better than in any high class restaurant. This is my crown dish for a special occasion now. The sause is so good you will want to finish it by dipping in the bread.

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Victoria

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Reviewed: Oct. 25, 2004

Be careful about letting the wine boil, we let it boil off too quickly and we think the mussels lost a bit of flavor.......but it was wonderful anyhow.

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Tina Wheat

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 19, 2004

Excellent. I used Merlot.

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JENN_77

Cooking Level: Expert

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Reviewed: Oct. 3, 2004

VERY GOOD RECIPE. ADDED RED PEPPER FLAKES AS OTHERS SUGGESTED. NEXT TIME I WILL ADD A LITTLE MORE OIL AND BUTTER. 2 ONIONS ARE ENOUGH. WOULD ALSO CUT BACK A LITTLE ON THE PARSLEY. MY DAUGHTER PRETTY MUCH ATE THE WHOLE THING. THANKS PATTI.

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Joe

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Reviewed: Jul. 2, 2004

THE BEST!!! I love this recipe. The sauce is so fabulous you will want to double the amount. This is one of the best recipes I have tried from this site - thank you!!!!!!!

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KATIEE1

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Patti's Mussels a la Mariniere

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