Reviewed: Aug. 11, 2011

The whole family liked this. I did not have fresh spinach on hand so I used frozen spinach and it turned out pretty good. Would make this again.

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2 users found this review helpful

Reviewer:

Fairlady

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

Reviewed: Jan. 30, 2011

1 star All I tasted was the celery and carrots. The taste of the mussels never came through. Next time I will steam it just with a little wine and garlic.

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2 users found this review helpful

Reviewer:

carol

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Huntersville, North Carolina, USA

Reviewed: Nov. 23, 2010

So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make it again. My kids loved it - even my super picky 5 year old requested it "tomorrow." :)

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9 users found this review helpful

Reviewer:

catastrophiccook

Cooking Level: Beginning

Reviewed: Jul. 18, 2010

Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.

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10 users found this review helpful

Reviewer:

jenkcraig

Reviewed: Apr. 6, 2010

I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recipe calls for. I also cooked linguine noodles on the side, tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal!

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18 users found this review helpful