Reviewed: May 22, 2010

I always eat mussels out but this was the first time I made them and they were absolutely delish! I did not have capers but added just a touch of salt and added in some fire roasted peppers. I took a chance, we had company over and made this dish, I got many compliments!

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Reviewer:

luvtocook

Reviewed: May 11, 2010

This recipe is amazing! The only thing I'm wondering about is how do you get 4 servings out of 1lb of mussels? The only size I can get is 2-2 1/2 lb basket. So, I did a little tweaking. I kept the amounts relatively the same. More onion & garlic coz that's the way I roll. To up the volume I added a 1/2 cup of diced tomato I had left over from dinner last night & a cup of white wine that I'm drinking right now. It smoothed out a little. Interesting how twice the recipe was just enough for me & my boyfriend. The recipe was a huge success. Thanks ever so much KitchenWitch!

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Reviewer:

lisaemc2

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Cambridge, Massachusetts, USA

Reviewed: May 1, 2010

This was just awesome! I made a couple of tweaks...barely tweaks, actually :). I didn't have scallions, so left them out. I was also out of tomato sauce so used a pint of fresh grape tomatoes, just mashed. I also didn't have fresh mussels...hmm, a shopping trip soon, perhaps? lol. I used frozen on the half shell mussels, instead. The end result was SO DELICIOUS!. I served it over some thin pasta and the juices just wrapped themselves around every strand. This will be a go to meal again and again. Thanjks for the recipe! I also didn't have any italian seasoning, so just sprinkled some basil, oregano, salt and pepper. Truly, one of the best meals I've cooked!

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Reviewer:

Belle53540

Reviewed: Mar. 9, 2010

These were great and absolutely delicious. I found when I made them there was not a lot of sauce, not sure if it was me or the recipe. Next time I may try to make extra sauce.

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Reviewer:

angeleke18

Reviewed: Feb. 16, 2010

First time making it! It was a hit! I doubled the recipe, and did add 1/4cup white wine to the tomato sauce as well as pork (just for flavor). I didn't really taste the red pepper, so I would add more if you like the "kick"

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Reviewer:

Jennyfromtheblock8

Reviewed: Jan. 3, 2010

This was delicious, we had never made mussels before and were nervous but it turned out very well. The hardest part was just making sure the mussels were still alive and debearding them, otherwise it was a very easy and delicious recipe. I especially like that it did not require any strange ingredients that I would just end up having to throw out.

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Reviewer:

ABDouglass

Reviewed: Dec. 6, 2009

I did the recipe as posted. WE LOVED IT! I will so make this again and again!...I would also like to try this same dish with pasta sometime.

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Reviewer:

crossfire911

Cooking Level: Expert

Home Town: Laurel Hill, North Carolina, USA

Living In: Winfield, Missouri, USA

Reviewed: Sep. 19, 2009

This was DELICIOUS! We added cream o the sauce and had it over linguine and it was absolutely phenomenal! Great easy way to entertain!

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Reviewer:

v.claire

Reviewed: Jul. 22, 2009

It was good. Like Julia said all right, but nothing spectacular. I made garlic bread with it. Which it was a really good sauce for dipping, lots of extra. I think if I did it again I'd toss it with linguine noodles. I did add diced tomatoes when I put in the mussells. Otherwise, I kept it the same.

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Reviewer:

Starsmyle

Cooking Level: Beginning

Reviewed: Jul. 15, 2009

This was all right -- nothing particularly wrong with the recipe, but nothing spectacular either. Although I'd say, a dash of cream or some cheese might have gave the dish an ooomph to make it five stars. Also, I felt that 1 tbsp of Italian seasoning was WAY too overwhelming. The juices from the mussels did give the leftover tomato sauce a delicious savory flavour.

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