Reviewed: Mar. 30, 2012

I made this last week for my boyfriend and I. I scaled down to 2 lbs of mussels, and cut the sauce ingredients in half, as people seemed to think the sauce was really only enough for about 4 lbs of mussels. It was really good! The boyfriend doesn't really eat shellfish, but he cleaned his plate and went back for seconds! The only thing I would change, is I think that you could cut the amount of beef broth added in half. It seemed maybe a tad watered down, but still awesome! There was a lot of extra broth after we were done, so I used it to make a soup! Didn't want it to go to waste ;)

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Reviewer:

tcthayer

Reviewed: Feb. 27, 2011

I made this tonight and it was so simple and tasty! It's very easy to make.

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Reviewer:

Natasha_C.

Cooking Level: Expert

Home Town: Lincoln, Nebraska, USA

Living In: Glendale, Arizona, USA

Reviewed: Feb. 27, 2011

Okay, you have to keep in mind I found out that mussels were on sale at the local market today, our cat has been complaining so my husband made a mussel run, with a grocery list in hand. Bad news was its Sunday so no white wine. Nevertheless this was incredible. My husband couldn't stop raving about it! He likes to use bread for the liquor so I didn't cook pasta. Next time I will, the sauce is nice and rice and would coat the pasta to perfection. In fact my husband decided to stop, save the sauce and get more mussels for tomorrow night.

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Reviewer:

jmbabb

Reviewed: Feb. 15, 2011

This was a hit with my family for our St. Valentine's Day dinner last night. Only adaptations I made were to use canned diced tomatoes (drained) I used red pepper flakes, and I made the sauce the night before. Will be added to our regular rotation!

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Reviewer:

CROBSON

Cooking Level: Expert

Reviewed: Feb. 13, 2011

I am not a stickler for amounts and did add a little more or less than was called for. Also I forgot to add the cornstarch and cream - oops. Simmered the broth for an hour or so (the broth alone would make an amazing soup) before adding the mussels. My husband loved it as did I. Served with a green salad (including avacado and oranges) and a whole wheat bagette. Easy & fabulous.

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Reviewer:

marnie

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Kamloops, British Columbia, Canada

Reviewed: Dec. 13, 2010

The flavor in this recipe is truly unique and amazing. Due to the lack of basil I substituted the basil with cilantro and tarragon.I would recommend cutting back on the broth and wine mine came out a little thin. overall the best muscles I have ever made.

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Reviewer:

adam

Cooking Level: Intermediate

Home Town: Russell, Massachusetts, USA

Reviewed: Jun. 10, 2010

Delicious!! Really brings out the flavor of mussels. I did make a few changes. I used canned jalapeno pepper, red pepper flakes (instead of red chili), added 1 Bay leaf, a sprinkle of chili pepper and black pepper, and rice cooking wine.

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Reviewer:

Momchef68

Cooking Level: Intermediate

Home Town: Worland, Wyoming, USA

Living In: Providence, Rhode Island, USA

Reviewed: Mar. 22, 2010

These mussels really were amazing. I didn't plan to make this specific recipe, so I had to sub a few things based on what I had one hand. I replaced the shallots with onions, the fresh tomatoes with canned diced tomatoes and used red pepper flakes instead of the chili pepper. They were delicious, but I'm sure they would have been even better using the proper ingredients (as most of my replacements were downgrades). Next time I'm going to plan ahead and make exactly as written.

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