Mussels in White Wine and Garlic

From: Chef #742492

On May 18, 2008

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.

From: Liza at Recipezaar

On Oct 5, 2007

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!

From: Jewelies

On Mar 29, 2006

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.

From: Summerwine

On Mar 12, 2006

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.