3 Reviews

These were really yummy mussels, I used Australian Live Blue Mussels and alcohol free white wine, but then kept to the recipe. They were delicious, really yummy flavour. I think if I make these again I'll add chopped chilli to give it a bit of a kick. To serve I moulded steam rice in the middle of the plate, removed the mussels out of the shell and place them around the rice, the pour the juice around the mussels, topped with a mussel in it's shell. (Hubby doesn't like finger food so this is why I did this). Thank you Sonya01 for posting your recipe.

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Chef floWer March 03, 2010

Yum! I cooked half the quantity for a quick and delicious lunch using some mussels already on the half-shell. The leftover sauce was great mopped up with some crusty rolls.

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Peter J August 07, 2009

Great recipe for mussels! Loved the broth and soaked it all up with french bread. I did add about 1/3 cup chopped onion, mostly because it was left over from something else. I used fresh PEI mussels which were fantastic. Thanks Sonya!

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Kim127 February 05, 2008
Mussels Mariniare