Reviewed: May 19, 2012

This was my first time cooking mussels and I'm surprised to find it so easy. Very delicious but I added sea salt to taste. Overall, I like this simple and quick recipe. Thanks for helping me overcome the fear of cooking mussels!

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Reviewer:

lukka

Living In: San Francisco, California, USA

Reviewed: Feb. 14, 2012

This is a great simple recipe, perfect with some crusty bread. I had an Italian sparkling wine on hand when I made it and it was perfect. I would suggest pairing this recipe with a lambic beer. I had an apple one just to have with this. I wonder how it would taste with a belgian wheat beer. Maybe someone else could try it and post how it was?

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Reviewer:

cutezombiedoll

Reviewed: Jan. 14, 2012

Fantastic! All I did was add about a tbsp of garlic! Definitely get some bread to soak up all the juices.

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Reviewer:

jdembo

Cooking Level: Intermediate

Home Town: Iowa City, Iowa, USA

Reviewed: Sep. 2, 2011

I live in Alaska and get mussels all the time and this is pretty much how we cook them. Just wonderful. Thank you!!!

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Reviewer:

ak_korinnek

Reviewed: Aug. 2, 2011

Excellent and Easy! I added minced garlic and it was absolutely wonderful. Served with Asiago cheese bread with olive oil and balsamic dipping sauce, and a nice asian salad

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2 users found this review helpful

Reviewer:

Chez Domer

Reviewed: Feb. 12, 2011

This will become one of our favorite recipes in our house. I made it as an appetizer tonight, but will make as a main dish maybe over pasta next time. The crusty bread dipped in the juice is addictive, also. Thanks for the recipe!

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4 users found this review helpful

Reviewer:

JOANNALU

Cooking Level: Expert

Home Town: Akron, Ohio, USA

Living In: North Canton, Ohio, USA

Reviewed: Dec. 20, 2010

Easy and delicious!!

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3 users found this review helpful

Reviewer:

chrisgump71

Reviewed: Jun. 26, 2010

These are so easy and they are incredibly tasty. Been using this one for years. Good over pasta too. YUMM!

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Reviewer:

bjoelle

Reviewed: Jun. 23, 2010

This is a wonderful, simple recipe. I probably used a little extra butter and shallots, and I added garlic (do it!) and a pinch of cayenne pepper. I also tossed in a pinch of kosher salt to help sweat the shallots and garlic. I didn't really measure my ingredients, and I think the key was to not overdo the wine. It can make the broth too sweet. And DO NOT use a grocery isle "cooking wine." Use a real dry wine like sauvignon blanc or chardonnay. Also, I kept an eye on my mussels, and they all opened after about THREE minutes. I HIGHLY recommend taking the mussels off the heat as soon as they open. Once they open, they're DONE. They were SO tender, and melted in my mouth. Five minutes would have made them chewy. My friends tonight said they were the best mussels they've ever had! I was inclined to agree :)

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Reviewer:

Bradford

Reviewed: May 15, 2010

Very good, but it does need a tablespoon more of butter. I used garlic instead of shallots and it was so tasty. Dip some baguette bread in the sauce. Yum!

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2 users found this review helpful