Recipe by Christine L.
"A wonderful mussel sauce served over a bed of noodles."
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1 (16 ounce) package
chopped fresh parsley
This recipe was prepared in less than half an hour and was BETTER than that italian restaurant chain that I love so much!! Excellent receipe. If you love mussels, you will love this.
This recipe was quick and easy to make but it was missing just one thing. Flavour. I won't be making this again.
This recipe was amazing! I was a little nervous about making mussels as I'd never made them before, but this recipe was so easy. I bought live mussels that were already debearded. My boyfriend is from Cape Breton NS and had lots of good advice for making mussels. Soak them in fresh water for a half hour and they'll filter out most of the sand. Throw out any mussels that don't close up tight after being soaked, and after steaming, throw out any that don't open. This made a great romantic Valentine's Day meal with a few glasses of wine and some French bread!
This recipe, for us, is absolutely awesome, since we eat lots of seafood and shellfish. I have prepared it just once, but have wanted it every day since. It is very simple to prepare, and it tastes like you labored for hours in the kitchen. It's so good that I'm going to show our friend, a restaurant owner, how to prepare this recipe. He might even put it on the menu. Thank you for submitting this recipe.
Really good. I, as well, was afraid the wine might over-power the mussels so I used half wine, half broth (hot water and chicken bullion). Also, I didn't have thyme, but I did add some lemon juice, extra onion and garlic, and Emeril's Italian Essence. Also, SHRIMP! My husband and I thought this recipe was very flavorful. Served over whole wheat fettuccine. Would definitely make again.
Great recipe -- very easy and incredibly flavorful. This will become part of our rotation.
I doubled the garlic and substituted 1/2 cup of chicken broth for some of the wine. I used Pino Grigio. I sauteed the onion and garlic until soft, then added the other ingredients and simmered on low to medium heat for about ten minutes before adding the mussels.
One other tip. We buy mussels by weight, not volume. We find that 3/4 pound per person is a generous portion.
This is such a great recipe that it still tasted really good after I overcooked it! The wine, thyme and onions made a fantastic combination. I definatly suggest not multi-tasking while making this dish - it cooks fast. Enjoy, we did!
This is a good recipe i added more garlic then what calls for to give it extra flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 114
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