Outstanding! I double the serving and it was perfect for our family. Only thing I substitute was I used alcohol free white wine (I don't drink). The broth was excellent and the instructions were wonderful. I really liked your note at the end, I had no idea on how to store mussels properly. Since I have Mediterranean blood I love using my hands to eat any food, so I didn't have a problem eating the mussels. However hubby he isn't really a hands on person when it comes to food. So I served his differently, I scooped up a bowl of steam rice, then poured the broth around the rice and served the mussels (without shell) on top of the rice. Thanks Tisme for a wonderful recipe, will be making this one again.
Yes, we will be enjoying this recipe often. I did add a chopped tomato and some chopped parsley. My 11 year old son and I have "date nights" (we are the mussel eaters in our home) so this will be on our menu for future dates. :) Thank You!
Yum Yum Yum Yum Yum etc etc! I love this!!!! I can eat the whole 1kg of mussels on my own with some crusty bread! I sometimes add lemomgrass finely chopped instead of the zest, a tsp of fresh minced ginger (at the shallot, garlic stage) and some fresh chopped cilantro instead of parsley (about 1 tbs, not too much to overpower). Thank you for posting!
Great! We used PEI mussels which are precleaned so prep was a snap! Wasn't sure when to add the lemon zest so I added with the wine. I didn't have a red chili so I used a banana pepper and added some crushed red pepper to give a little heat. We served it with a rosemary olive oil bread and it was fantastic! Thanks Tisme!
Yum! Make sure to have lots of crusty bread to sop us this yummy sauce. We didn't have shallots so instead used a normal sized onion. Our mussels were already prepared ready to drop right into the tasty sauce. Wonderful recipe, thank you for posting.
This was so easy, made even easier because the mussels were already cleaned from the seafood market. Next time I'll be doubling the recipe, delicious :)