One of my absolutely favorite dish. Made this several times and finally had the chance to review it. Fragrant and delicious. Thank you!
Another winner of a recipe. The combination of Vermouth & tarragon melded with parsley, shallots, garlic & white wine make this a taste sensation. We love mussels and thisrecipe was special Thanks for another great recipe FT
LOVED these mussels! I did change them a little because the ones I had in Paris had Pernod in them, so I added about 2 Tbls. of same, a julienne of anise root and a couple of shakes of chili flakes. Really delicious. By the way, the second time I made these, I was out of Pernod, so I used about 2 tsp. Anise flavoring- they were great!
This was a great way for me to use up leftover mussels that I had. Loved the fresh garden herbs. Thanks!
This pot of mussels was out of this world! Fabulous flavor and wonderful sauce to dip bread in. I did what Thorston did and added a bit of chopped celery and carrot. I also added 5 huge minced garlic cloves. You must try this if you like mussels! Made during ZWT4. YUM!
Yummy! I love mussels and am quite particular about them. I never order them in a restaurant because once in awhile you come across a gross mussel and then it is all ruined for me. So, I take extra care in preparing them at home. This was so wonderful. The mussels were fresh, fresh, fresh!! I loved the smell of the herbs cooking with the wine and vermouth! I have recently been using vermouth in my cooking with fantastic results! This recipe is great! Definitely have a crusty loaf of bread and a nice glass of wine. I did not try it with the frites but I will soon! Thanks!
This was very easy and fast. The flavor was great.
6Oktober2007: What a fantastic start into the mussel season. I knew that this would be great after reading throught the recipe, but it came out super delicious. I used the first mussels from Galicia, which were delicious. I followed the recipe as described here, the description is perfect. Because it is a french recipe I use Noilly Prat as Vermouth and sea salt. As white wine I used a young Chardonnay. I like the fruity notes in combination with the flavour of the galicien mussels. As a side I served oven baked potato wedges. And of cause baguette and white wine. Have enough bread at hand, because the sauce is wonderful. Thank you for a great start into the mussel season. 2November2007: made it again. This time I have added celery and carrot slices to the cooking broth, which added some different flavours. Especially the carrots added a nice sweet touch.
This combination of herbs with the extra herby touch of the vermouth is simply delicious. For those who love a slightly stronger hit of garlic, it's easy to throw in an extra clove or two. One caveat: the recipe says steam the mussels 8 to 10 minutes or till they open -- mine were open in about two minutes.