By chia on August 20, 2003
Photo by chia
Photo by chia
"this recipe is from an old gourmet magazine. i made it last night and just loved it, quick, easy and the heat can be adjusted to taste. serve this with crusty french bread to get all the broth. this can be an appetizer for 6, but i can almost eat it all myself!"
Serving Size: 1 (275 g)
Servings Per Recipe: 2
"Oh my, oh my, oh my. This is ambrosial. I loved the addition of fennel to the mussels. I did add less red pepper than indicated but the amount I did use added plenty of kick."
"Absolutely YUMMY! I reckon this is one of the best recipes I have ever tried. Love the flavour that the fennel seeds give to this yummy broth. We had a mix of different seafood dishes tonight but this was the only one that I couldn't stop eating. Used a tin of roma tomatoes instead of fresh. Chia, we love your recipes!"
"This was wonderful and so incredibly quick and easy! I didn't have fennel seed, so I had to leave that out, but I'll definitely have to pick some up and try it again! Everyone loved this. Thanks :)"
"this recipe is truly great and will forever be in my cookbook. if you are a fan of mussels you will love this!!"
"I had already pre-steamed and shelled some mussels so I re-heated them in this broth and served it over pasta. YUM!"
"This is truly great eating !! One of the absolute best recipes I've tried yet from 'zaar (and incidentally the other is also a mussels recipe). Very pretty too, would really wow guests, but I think my husband and I will keep this one to ourselves . . . thanks for posting !!"
"We made this a while ago and the only sub I made was to omit the fennel seeds (we were out). This really is the classic presentation and is delicious. I'm pretty sure we made it as a dinner for 4 and the 2 of us ate the whole thing... Mussels are extremely nutritious and very low fat so I never feel bad ;-). Good one, will make again and again."
"Yes you can eat this all by yourself. It`s just to good.The tomatoes looked awful so I used can crushed tomatoes which worked out just fine.I also used the whole onion.I used oregano along with the parsley. Finger licking good. Right to the last drop. Sandy I guess you know I used my dried habanaro pepper flakes. Thanks for posting this great recipe."