6 Reviews

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.

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Chef floWer November 01, 2009

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!

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CHILI SPICE July 29, 2009

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!

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English_Rose October 01, 2007

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!

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Kim127 May 28, 2007

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.

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Jewelies March 31, 2007

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 :)

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Eleventhletter June 19, 2006
Mussels in Wine Broth