The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 3, 2009
Very good and a reliable simple recipe if you don't have more complex ingredients on hand.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 7, 2009
This receipe is fabulous! I just added a couple of cloves of garlic in with the shallats and a little extra wine. I will make this again and again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Sep. 5, 2009
We have never made mussels at home before yet enjoy them time to time at a reputable restaurant. I have to say that we both thought they were absolutely fabulous if not the best we have ever had. We followed the recipe however took tips from others that had added garlic and cream, substituting cilantro for the parley. We did the same, with the addition of half a large tomato as well. Outstanding. We will certainly make these again and have found a recipe we will enjoy for years to come.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 12, 2009
Garlic is a MUST! Delicious. Don't change a thing, just dont forget to add minced garlic. Yummmmy
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Photo by GRANDROYAI

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Apr. 18, 2009
just what we were looking for-a simple recipe using white wine.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 7, 2009
This is pretty good, and SUPER simple. I haven't spent a lot of time cooking mussels, and I knew I wanted butter and white wine. This was perfect. I took the advice of another reviewer and added an additional tablespoon of butter. I can see adding garlic to this too. We served it on top of a bed of linguine - great.
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Photo by vrgirl

Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 11, 2009
Fantastic, had the family over tonight who have never had steamed mussels, 4 pounds were gone in under 5 minutes.
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Photo by The Wolfe

Cooking Level: Intermediate

Home Town: Mcminnville, Oregon, USA
Living In: Fort Dodge, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Oct. 1, 2008
I did some minor adjustments for a more heart and body friendly version: olive oil instead of butter, chicken broth instead of white wine, and I added grape/cherry tomatoes and tons of cilantro. Delicious! It's definitely one of my favorite meals!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
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Reviewed: Aug. 21, 2008
I used this recipe as a base, but then also incorporated some ingredients from a second one (a restaurant copy-cat recipe). Here's what I did: I increased the butter to 4 Tbsp and added a clove of minced garlic with the shallots. I omitted the white wine (only because I didn't have any in the house) and used a mix of half water half lemon juice. I added 2 Tbsp of chopped fresh basil to the pot while steaming the mussels and omitted the parsley. The final touch was a teaspoon of Pernod added to the pot at the end. Served with plenty of bread to sop up the yummy, garlicky, lemony juice.
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Photo by Wrocklage72

Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 19, 2008
These came out perfect. Recipe worked exactly as stated and oh what a fantastic flavor. Only suggestion is that I added in a pinot gricio instead of what the recipe called for. I think either would have produced the desired flavor.
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Photo by Doug Hill

Cooking Level: Intermediate

Home Town: Abingdon, Virginia, USA
Living In: Atlanta, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: May 18, 2008
Very fine, simple recipe. I omitted the shallots, but added rough chopped onions and celery. I liked the faint butter flavor. This one goes into my recipe box!
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pam

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 22, 2008
Good recipe but we tweaked it a bit. We used more butter, decreased the parsley by 1/2 and put sweet basil in it's place. We also added a couple of Tbsp's of half & half at the end to thicken it up. All in all it was a good base recipe but it definitely needed a few little tweaks.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 11, 2008
I made this recipe with just a few adjustments. I used minced garlic instead of the shallot. I also used significantly more butter than the recipe called for (probably 2-3 times more), and I added a couple tablespoons of milk to make the sauce a little "creamier." It turned out great!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jan. 4, 2008
I incorporated all the suggestions. I used a stick of butter, 1/3 cup shallots and 1/2 teas of herbes. Reduced liquid, added mussels, removed mussels, added 1/2 cup of half and half, boiled one minute, returned mussels and thoroughly enjoyed! A new family favorite. Great sopping sauce!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Jul. 4, 2007
Very nice, used a little more shallots than what the recipe said. Served over linguine. Husband loved it! Thanks
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Photo by Floripa5548

Cooking Level: Intermediate

Living In: Miami, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.44 star rating.
Reviewed: May 7, 2007
YAWN
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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Nov. 29, 2006
This recipe turned ou really good. Thanks!
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Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Jun. 1, 2006
I made this for my husband for his birthday as I don't eat fish. He absolutley looooooved it!!! He wishes his birthday was everyday.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.44 star rating.
Reviewed: Mar. 9, 2006
These mussels were great and so simple. I substituted cilantro for the parsely. It was amazing! I also added some cream to thicken it up a bit. I will be making this one again!
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Photo by Mary J

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Barcelona, Cataluna, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.44 star rating.
Reviewed: Feb. 15, 2006
Quick and easy. I made this last night as an appetizer for my husband's Valentine meal. I couldn't eat any because of a seafood allergy but the smell was divine. He loved them!
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Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA
Living In: Paducah, Kentucky, USA

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