Reviewed: Feb. 19, 2009

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!

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Reviewer:

saskgirl79

Reviewed: Dec. 25, 2007

Wonderful! This was so delicate yet tasty and a perfect anti-dote to the heavy Christmas fare. Thanks very much.

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1 user found this review helpful

Reviewer:

Samantha2303

Cooking Level: Expert

Living In: Montreal, Quebec, Canada

Reviewed: Dec. 24, 2007

fanatastic recipe enjoyed by all

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Reviewer:

dorotea

Reviewed: Nov. 28, 2007

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.

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Reviewer:

Mrs. Jeanotte

Cooking Level: Beginning

Living In: Long Island, New York, USA

Reviewed: Jan. 6, 2007

eh, first time. bugger. sorry bout that previous box. Okay the review, just made it and using live kinkawooka musssels. Quality stuff. The mussels released too much seawater (being live after all) which made the broth too salty, Also, I did not strain the solids, i mean, they apart from the mussels both flavour the mussels and absorb the flavour of the other herbs and the mussels so after the mussels and my hand made bronzed pasta, they were divine - the crunch of fragrant onion, divine. So a great recipe but maybe i might try using unsalted butter next time or less mussels (used a Kg i mean what is a quart ? So i probably also used way too many mussels which i suppose made the sauce way too salty (back tracking here but there must be a reason it was too salty and i suppose that make the most sense, but the mussels were sooo yuummmyyy).

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Reviewer:

porl

Reviewed: Jan. 3, 2007

Pretty good. My first attempt with Mussels. Because of my location I was using frozen ones, that I cooked up and added at the last minute so I had to adjust the cooking somewhat. I also added red pepper and mushrooms to the recipe. I found it to loose, would prefer a thicker sauce, but the taste was still very good!

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2 users found this review helpful

Reviewer:

Sunkist

Cooking Level: Expert

Reviewed: Dec. 25, 2006

Great recipe. I made this without the pasta and served as an appetizer. It's even easier to use the mussels on the half shell and just bake for 10 minutes with the sauce on top. Delicious!

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Reviewer:

EJSIANE

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Modesto, California, USA

Reviewed: Nov. 18, 2006

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.

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10 users found this review helpful