Reviewed: Jun. 6, 2005

Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals.

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Reviewer:

MGEE73

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 23, 2005

excellent and very simple recipe. a true delicacy to a steamed-mussels lovers. you would think you're sitting in a brussels restaurant. one note though - the amount mentioned (3 lbs) should fit 2 servings, not 4. have fun with it...

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Reviewer:

ADIAMIT

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Reviewed: Nov. 3, 2003

excellent and REALLY easy

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Reviewer:

SYNCHORSWIM

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Sep. 8, 2003

Yummy and easy! Clams would be wonderful done this way too!

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DECAR48

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Reviewed: Aug. 24, 2003

This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some occassions.

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Reviewer:

Alpha

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Reviewed: Aug. 23, 2003

This recipe was equisite. The muscles were extrememly tender and the juices were definately worthy of dipping with crusty bread. No need to change a thing.

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KBAIN

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Reviewed: Aug. 13, 2003

I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour.

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Reviewer:

AUNTY M

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Reviewed: Feb. 5, 2001

This is a pretty good recipe. I think I would put more butter in the sauce, and I would also add garlic. Next time I will make the sauce on the side and let it thicken up a bit, steam the mussels with regular water, and pour the sauce over the cooked mussles.

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