Reviewed: Jun. 28, 2011

Ah-mazing. Nuff said.

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3 users found this review helpful

Reviewer:

Reviewed: Jun. 20, 2011

I made this last night for my husband as an appetizer and he said he would be thrilled to get this in a restaurant. I did not have the ouzo. It was the first time I ever cooked mussels. Very easy and I will definatly be making this again for company some day. I do not eat mussels but I was sopping up the broth with crusty bread I made sure I picked up as per another reveiwer's suggestion. You definatly need the bread for that wonderful broth. Thank you for the great recipe.

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Reviewer:

kim

Reviewed: Jun. 17, 2011

Mussels, what more can I say, I love them! This recipe was delightful and I like the ouzo touch. Nothing can go wrong with steaming mussels in any ingredients of your choice, I use varied recipes and always enjoy the soup which the mussel water helps to improve. As children in France we used the shells as spoons to eat the steamed mussels and the soup. It has to be mentioned that unopened shells MUST be discarded. Tip; I steam mussels (and clams) in a covered WOK, allows them to spread and steam better.

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Reviewer:

Harriet Green

Cooking Level: Professional

Living In: Vancouver, British Columbia, Canada

Reviewed: May 6, 2011

so delicious!!!! Omitted the ouzo and was still VERY flavourful!

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3 users found this review helpful

Reviewer:

Cindy

Cooking Level: Intermediate

Living In: Abbotsford, British Columbia, Canada

Reviewed: Apr. 29, 2011

I made this recipe and added shitake mushrooms for texture (I would recommend this). I paired it with a one-part water, one part ouzo on ice. It was amazing. The recommendation to have bread is a necessity for dipping!!!! Also, would recommend picking out very fresh mussels. I used new Zealand kiwi large mussels, they were slightly fishy. I think this can be overcome by finding fresh, non-frozen mussels! Thanks for the recipe!!!

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Reviewer:

Oholmset

Reviewed: Feb. 15, 2011

Simply amazing! I omitted the Ouza as I didnt have any laying around and didnt want the added expense, and the mussels were perfect! Nicely balanced flavor. I will be making this again and again!

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6 users found this review helpful

Reviewer:

Brian's

Cooking Level: Beginning

Home Town: Sherrard, Illinois, USA

Living In: Chicago, Illinois, USA

Reviewed: Feb. 4, 2011

Excellent from top to bottom--cannot improve on this recipe

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8 users found this review helpful

Reviewer:

GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Reviewed: Jan. 27, 2011

Delicious! First time making mussels. Turned out great. Followed the recipe exactly. Thanks!

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7 users found this review helpful

Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Saskatoon, Saskatchewan, Canada

Reviewed: Jan. 18, 2011

Didnt use ouzo and it was still exceptional

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Reviewer:

BethDai

Reviewed: Sep. 14, 2010

Oh my god, this is the best mussels recipe that I've ever had. I put a little twist with this recipe,because I wasn't able to find the ouzo in the local market.So I added some Jagermeilser because it has the same licuouis taste like the ouzo and I also added some fresh cilantro. You will have people begging for this dish.ouzo is a greek liquier

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15 users found this review helpful