Reviewed: Mar. 21, 2008

Fantastic! Followed the recipe exactly and it was delicious. Fast and easy too, so that was a bonus :)

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3 users found this review helpful

Reviewer:

srenaek

Cooking Level: Intermediate

Home Town: Battle Creek, Michigan, USA

Living In: Flagstaff, Arizona, USA

Reviewed: Feb. 6, 2008

This is a superb dish !!! We loved it so much that the next time I made it, I had to double the recipe. Serve with a baguette bread to soak up every delicious drop of the sauce. It's easy to prepare and the taste is out of this world.

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5 users found this review helpful

Reviewer:

Susie

Cooking Level: Expert

Living In: Midland, Texas, USA

Reviewed: Sep. 11, 2007

It was good. Maybe I didn't make it right, but the taste and flavor of each mussel seemed to be vastly different (some had a lot more garlic, some more basil)

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3 users found this review helpful

Reviewer:

Steph

Reviewed: Sep. 4, 2007

wow, so easy and it is the perfect sauce for mussels, make sure to have some warm bread on hand to dip in the sauce.....

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2 users found this review helpful

Reviewer:

BRUCEPIASTA

Reviewed: Sep. 4, 2007

Wow, these were gone in a flash. They are very elegant and have a wonderful flavor. Next time I make them, I will have them as a main dish!

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3 users found this review helpful

Reviewer:

DHILLY

Cooking Level: Expert

Living In: Kirkland, Washington, USA

Reviewed: Jul. 2, 2007

i cooked mussels many times, but this were the best by far. i added more garlic and they turned out just great.

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3 users found this review helpful

Reviewer:

mada

Reviewed: Jun. 10, 2007

Very good recipe. Good stand-alone, but I think next time I will add some chopped tomatoes and serve it over pasta, as some others have suggested.

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2 users found this review helpful

Reviewer:

Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

Reviewed: May 28, 2007

awesome and so easy! I didn't have the clamato so used V8 instead and it was so yummy!! be sure to have lots of crusty bread to mop of the delicious juice!!

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4 users found this review helpful

Reviewer:

carolyn

Reviewed: Jan. 28, 2007

Great! Added a can of tomatoes as suggested by others and doubled the garlic. Will make again for sure!

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2 users found this review helpful

Reviewer:

misscdn

Cooking Level: Intermediate

Home Town: St. Catharines, Ontario, Canada

Reviewed: Jan. 15, 2007

Very tasty! I only used 0.5 cups of wine to 1 cup of Clamato, as I was running low on wine. Besides, I wanted the main flavour to be the Clamato... I also added some salt & few hearty dashes of Tabasco sauce to the liquid before cooking the mussels. (My idea was to make the broth like a spicy Bloody Ceasar cocktail.) The clamato really gives the mussels a kick that is a nice change from the classic garlic/wine French method. I did use the butter in the recipe, but I find it doesn't thicken the sauce that much anyway, and it almost tasted better before I added the butter, so this step will be optional for me in the future. I had lots of leftovers, so will add some diced tomatoes & tomato paste to the mussel meat and broth and turn it into a pasta sauce another night. What a great way to enjoy mussels, thanks for the recipe -- I will be sure to make this again and again!

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21 users found this review helpful