Reviewed: Oct. 1, 2008

I did some minor adjustments for a more heart and body friendly version: olive oil instead of butter, chicken broth instead of white wine, and I added grape/cherry tomatoes and tons of cilantro. Delicious! It's definitely one of my favorite meals!

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rebeccalamvocals


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Reviewed: Aug. 21, 2008

I used this recipe as a base, but then also incorporated some ingredients from a second one (a restaurant copy-cat recipe). Here's what I did: I increased the butter to 4 Tbsp and added a clove of minced garlic with the shallots. I omitted the white wine (only because I didn't have any in the house) and used a mix of half water half lemon juice. I added 2 Tbsp of chopped fresh basil to the pot while steaming the mussels and omitted the parsley. The final touch was a teaspoon of Pernod added to the pot at the end. Served with plenty of bread to sop up the yummy, garlicky, lemony juice.

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Wrocklage72

	Cooking Level: Intermediate
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Reviewed: Jun. 19, 2008

These came out perfect. Recipe worked exactly as stated and oh what a fantastic flavor. Only suggestion is that I added in a pinot gricio instead of what the recipe called for. I think either would have produced the desired flavor.

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Doug Hill

	Cooking Level: Intermediate Home Town: Abingdon, Virginia, USA Living In: Atlanta, Georgia, USA
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Reviewed: May 18, 2008

Very fine, simple recipe. I omitted the shallots, but added rough chopped onions and celery. I liked the faint butter flavor. This one goes into my recipe box!

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pam


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Reviewed: Apr. 25, 2008

Very nice, used a little more shallots than what the recipe said. Served over linguine. Husband loved it! Thanks

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Floripa5548

	Cooking Level: Intermediate Living In: Miami, Florida, USA
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Reviewed: Mar. 22, 2008

Good recipe but we tweaked it a bit. We used more butter, decreased the parsley by 1/2 and put sweet basil in it's place. We also added a couple of Tbsp's of half & half at the end to thicken it up. All in all it was a good base recipe but it definitely needed a few little tweaks.

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MISSERSUE


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Reviewed: Feb. 11, 2008

I made this recipe with just a few adjustments. I used minced garlic instead of the shallot. I also used significantly more butter than the recipe called for (probably 2-3 times more), and I added a couple tablespoons of milk to make the sauce a little "creamier." It turned out great!

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Sarah O

	Cooking Level: Intermediate
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Reviewed: Jan. 4, 2008

I incorporated all the suggestions. I used a stick of butter, 1/3 cup shallots and 1/2 teas of herbes. Reduced liquid, added mussels, removed mussels, added 1/2 cup of half and half, boiled one minute, returned mussels and thoroughly enjoyed! A new family favorite. Great sopping sauce!

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Edie


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Reviewed: May 7, 2007

YAWN

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EndoMom


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Reviewed: Nov. 29, 2006

This recipe turned ou really good. Thanks!

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TAMMY1231

	Cooking Level: Beginning Living In: Edmonton, Alberta, Canada
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Reviewed: Jun. 1, 2006

I made this for my husband for his birthday as I don't eat fish. He absolutley looooooved it!!! He wishes his birthday was everyday.

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yvonne


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Reviewed: Mar. 9, 2006

These mussels were great and so simple. I substituted cilantro for the parsely. It was amazing! I also added some cream to thicken it up a bit. I will be making this one again!

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Mary J

	Cooking Level: Intermediate Home Town: Seattle, Washington, USA Living In: Barcelona, Cataluna, Spain
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Reviewed: Feb. 15, 2006

Quick and easy. I made this last night as an appetizer for my husband's Valentine meal. I couldn't eat any because of a seafood allergy but the smell was divine. He loved them!

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JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jun. 6, 2005

Delicious and quick! Used 1 lb. of mussels instead (since I was cooking for one) and had more than enough for two meals.

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MGEE73

	Cooking Level: Intermediate Living In: San Francisco, California, USA
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Reviewed: Feb. 23, 2005

excellent and very simple recipe. a true delicacy to a steamed-mussels lovers. you would think you're sitting in a brussels restaurant. one note though - the amount mentioned (3 lbs) should fit 2 servings, not 4. have fun with it...

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ADIAMIT


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Reviewed: Jan. 26, 2004

I cook mussels like this all the time with just a couple of adjustments. Another reviewer said he/she would cook the mussels with plain water and pour the sauce over them, but you would loose all the lovely mussel "liquor" that comes with the cooking of them. To thicken the sauce, boil it down a little before adding the mussels, and afterwards, add a little heavy cream and boil it down more, while keeping the mussels warm, under a damp cloth in a low oven. Works like a charm and you don't loose any flavour.

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AUNTY M


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Reviewed: Jan. 26, 2004

This is the recipe I have used for years, and it is really excellent. I like this version better than most of the variations suggested by other reviewers, although I have added garlic on some occassions.

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Reviewer:

Alpha


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Reviewed: Nov. 5, 2003

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