Reviewed: May 20, 2010

I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe. :)

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10 users found this review helpful

Reviewer:

SunnyByrd

Living In: Seattle, Washington, USA

Reviewed: Apr. 17, 2010

Lots of good mussel flavor, works well with linguine; easy to make

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5 users found this review helpful

Reviewer:

dj_paige

Reviewed: Jan. 2, 2010

It's not a bad start for a tomato based recipe for mussels but it isn't good as is without some changes. Just a few things I did, added more tomato paste and added some toasted fennel and coriander. Wish I would have had some fresh parsley. I'm sure that would have been delicious.

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5 users found this review helpful

Reviewer:

Aja

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Reviewed: Mar. 16, 2007

This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.

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13 users found this review helpful

Reviewer:

cassie

Cooking Level: Expert

Home Town: Ballarat, Victoria, Australia

Living In: Geelong, Victoria, Australia

Reviewed: Jan. 14, 2007

Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking.

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10 users found this review helpful

Reviewer:

Sunkist

Cooking Level: Expert

Reviewed: Sep. 16, 2006

This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick.

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5 users found this review helpful

Reviewer:

Barriej9

Cooking Level: Expert

Reviewed: Sep. 18, 2004

I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavor. Next time I will use black mussels because I think they are easier to clean and prefer their taste.

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7 users found this review helpful