I found this to be very 'savory'. I think that maybe the addition of sea salt may boost it up for us. Definitely a recipe to make again while tweaking it to our tastes. Thanks for posting!
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Awesome and simple. I used fresh Marjoram and Rosemary and also an herb gariic butter. Used good sourdough toast to soak up all the buttery, herby broth.
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We have a local restaurant that is known for their fabulous mussels . Well let me tell you not any more. Everyone knows if you want reastaurant quality mussels you come to my house. These are marvelous. I use a cheap dry white cooking wine and they are still to die for. The first time I made them I ate two pounds on my own and used half a loaf of bread for the juice.
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This was so easy and was AMAZING. I had never cooked mussels before and this was so easy. Best of all my company was very impressed - they couldn't stop talking about how delicious it was! Next time I'd serve some French bread to soak up and eat the broth - it was too good to leave in the bowl.
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I thought that I loved clams and oysters, but this recipe has changed my taste preference. This by far the best mussel recipe that I have tried. I did use dry herbs instead of fresh for convience and Dry Vermouth and found they compliment it very well. Thanks!
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this was awesome. the whole family enjoyed it - and it's not easy to get them all to agree on a meal. plus it was easy to make with clear directions. i substituted dried herbs because I couldn't get to the market and it was fine.
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Oh my gosh!
It was the best...simple and yet very flavorful.
Best Recipe.
Thank you so much.
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This was my first attempt at making mussels. Over all it was pretty good but my husband and I thought it needed more of a garlic flavour. I even added more garlic than what the recipe called for. I also wish it had more of a cream base like restaurant style mussels.
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This recipe was great! I will make this a regular dish for the upcoming holidays.
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Yes, this is a great recipe, but don't forget to save the broth to make a chowder!!!
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This is my FAVE way to cook and eat mussels..a great classic and saucy bowl of steamed mussels with just the right amount of butter, garlic, herbs, and wine. Thanks so much for posting!
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We used fresh clams for this and it was very nice. I added some chili powder and chili flakes. I also added some chopped celery and added some chopped onion to the mix. Thanks!
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The smells and the textures were great, but there were something missing, I am thinking it was a little spice kick. Next time, I'll use hot chili. Thank you for the posting. Very easy, simple recipe.
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WOW - Absolutely magnificant and straight into our favourites cookbook to be made often. Extrememly easy to cook. Dave used fresh basil, coriander, parsley, garlic chives and 1/2 teaspoon chilli. The mussel were just sooo juicy. Make sure to have heaps of fresh bread to mop up the juices.
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This is the first time I have ever made a mussel dish and this recipe was great! I served them over a bed of fresh spinach just wilted with boiling water. I used fresh dill and fresh thyme for the fresh herb element as it was all I had on hand. I think I could half the ingredients for the sauce as there is so much left over! I did add a touch of cream to the sauce as well to give it a fuller body. I would also say that the prep time for this is a lot more than is stated cleaning all those shells! All in all, I would make this recipe again. Thank you for posting.
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Wonderful, simple recipe. This is the way mussels should be made. Thank you for posting, I will be using this recipe again and again!
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Fresh herbs are really what makes this dish -- I wouldn't think for a minute to substitute dried. After my mussels were cooked, removed them from the pot and and added butter and cream to the juices left over. I simmered this on a medium-high heat and served the mussels and sauce over pasta with a side of crusty bread to soak up any extra sauce. Delicious!
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Excellent recipe and quick and easy as well. I used green onions in place of the shallots and my herbs of choice were basil and cilantro. I did everything else per the recipe and they turned out great. My husband and I had a feast of these with some thinly sliced, rustic Italian bread to sop up the juices. We were very happy :) Thanks Kyle!
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Exactly what I was looking for, a broth with lots of wine to flavor the mussels. I used a lot more garlic than called for because we love it, and substituted a little olive oil for some of the butter. Not only were the mussels great, but we could have used up a whole loaf of bread just to soak up the wonderful broth. Simple yet delcious.
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