Reviewed: Sep. 23, 2012

Excellent recipe. I used fresh tomatoes instead of canned. Should've taken a picture.... the two available do NOT do the dish justice!

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Reviewer:

ezmars

Cooking Level: Expert

Reviewed: Feb. 4, 2012

This recipe is fast, simple, and very tasty! Reduce the sauce and add to *very* al dente pasta so the flavors can meld and the broth absorb. We frequently skip the pasta and enjoy the mussels alone. Lots of garlic, 5-10 cloves and a dash of kosher salt light this up. Ground chipotle brings a little smokiness and a hint of heat. The left-over broth is great as a soup, or a base for more dishes. 2-1/2 pounds of mussels, without pasta, feeds 2 people in our house. We are looking forward to adding other shellfish to this recipe!

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Reviewer:

pmoe

Reviewed: Oct. 8, 2011

This was delicious! It was my first time cooking muscles, and I had just bought what I thought would go with them, then found the recipe. So my tomatoes were diced. I also made closer to 12 oz pasta. Delish and much easier than I had thought! I will be making this again.

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4 users found this review helpful

Reviewer:

carlyr

Cooking Level: Intermediate

Home Town: Seneca Falls, New York, USA

Reviewed: Apr. 13, 2011

It's not really far for me to give this more or less stars. I didn't try it but made it for my husband who likes mussels only problem is we are not able to get fresh mussels up where we live so I used frozen and they came out chewy. So I dont think the problem was the dish but the mussels, he did like the sauce with it, although it was a little light for his taste.

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6 users found this review helpful

Reviewer:

Athenarose

Cooking Level: Professional

Home Town: Mesa, Arizona, USA

Living In: Kodiak, Alaska, USA

Reviewed: Oct. 30, 2010

I dont like mussels I'm just not a seafood lover. I made this dish for my husband's birthday and he loved it. This was also my first attempt at cooking seafood. I followed the recipe exactly and now when there is a special occasion my husband asks if I'll make this so I know it must be wonderful. Thank you for this wonderful recipe.

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Reviewer:

motheroftriplets

Cooking Level: Intermediate

Reviewed: Jul. 26, 2010

Wonderful! Doubled recipe for 1 1/2 lbs of mussels. Used the dried herbs while cooking the sauce along with lots of extra garlic and a diced shallot. But also added fresh basil and oregano with the mussels which added a freshness to the taste. Used petite diced instead of crushed tomatoes. This was easy and delicious with just some garlic bread on the side. Would definitely make again!

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Reviewer:

SusanC

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Granger, Indiana, USA

Reviewed: Jul. 21, 2010

Excellent!!!!. The only thing that I added was a little bit of salt. This is the original italian recipe, adding other ingredients like tomato paste, ketchup or sausage would be a sin.

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Reviewer:

CAMPLUISA

Cooking Level: Expert

Home Town: Caracas, Distrito Federal, Venezuela

Living In: San Antonio, Texas, USA

Reviewed: Jun. 15, 2010

I added extra fresh diced tomatoes, onions, & bell peppers and used fresh basil instead of dried. I also made it without adding the red pepper flakes to make it less spicy for others I was serving. Next time, I would add the red pepper flakes for more flavor. I found the sauce a little watery. I might add some tomato paste next time.

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Reviewer:

Csmom

Reviewed: Apr. 5, 2010

Easy and delicious! Bravo!

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Reviewer:

misterZ

Reviewed: Apr. 5, 2010

This recipe is great and I had never made mussels before in my life. I used canned pasta sauce instead but my husband LOVED the mussels! Said that they tasted like I've lived in Atlantic Canada my whole life!!

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5 users found this review helpful