Mussels Josephine

From: JacoChefo

On Feb 14, 2008

Yes! Excellent dish! Looking forward to the next time. Would like some clarity on the amounts of butter in the lemon butter sauce though. Yum-o!

From: Chef #537897 Lanie Pie

On Oct 8, 2007

my husband and i loved this recipe so much that we are making it again tonight! I am adding scallops and shrimp this time and maybe a little extra wine. Alane

From: mama's kitchen

On Jan 21, 2006

AMAZING, ROMANTIC, OMG Everyone should try this recipe! What a great way to celebrate any special occasion, Valentines Day, Anniversary or just being with the one (s) you love. You gotta love them though or you will NOT share ANY! IT is THAT good! This sauce would be really amazing on pasta and was so delish I was slurping it up like mad! Next time I think I will double it- just bc it was so amazing! There was plenty there for the mussels and the tons of bread I dipped into it! BUT MAN OH MAN the sauce is SOO GOOOD! You just want more and more! I used a pint- 16 oz- of home grown home canned tomatoes - instead of the 14 oz but that was the only thing I did differently. DEFINITELY add the liquor- it really adds to this dish! The tomatoes and garlic and onions ~ oh my! The only flaw in this dish is that I couldnt get enough of it- even tho I HURT myself I ate so much- it is so outstanding you just want MORE! Superior, Amazing, Outstanding, ooo somebody get me a Thesaurus! I could go on and on! Thanks for sharing this fantastic recipe Cheryl! you should be very proud to call it yours! This is so "lick the bowl good!" I will be making this again and again!

From: Chef Kate

On Jan 8, 2006

These are absolutely delicious mussels. I made two changes--one minor--I used ouzo instead of Sambucca, so less sweet and less syrupy, and one larger change--I add an entire can (14 ounces) of organic tomatoes, chopped with their juice. In part, the additional tomato replaced the sweetness lost with the Sambucca, However, it also corrected what I view as the only flaw in this fabulous dish--not enough liquid to provide a backdrop for the mussels. I also added a good hit of fresh ground pepper and a bit of coarse sea salt. I used two pounds of mussels (didn't count them)and the resulting dish was two very generous servings. It is mandatory that you serve this with bread for mopping up every bit of the sauce and onion and garlic (and tomato). Thanks, Cheryl! Truly superior.