15 Reviews of Mussels in White Wine and Garlic

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.

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: Minerva49

On May 25, 2003

Exactly what I was looking for, a broth with lots of wine to flavor the mussels. I used a lot more garlic than called for because we love it, and substituted a little olive oil for some of the butter. Not only were the mussels great, but we could have used up a whole loaf of bread just to soak up the wonderful broth. Simple yet delcious.

From: Chef #876178

On Sep 3, 2008

Yes, this is a great recipe, but don't forget to save the broth to make a chowder!!!

From: LuvMyWeim

On Jan 4, 2006

Wonderful, simple recipe. This is the way mussels should be made. Thank you for posting, I will be using this recipe again and again!

From: Tigerlillyblu

On Jan 16, 2007

The smells and the textures were great, but there were something missing, I am thinking it was a little spice kick. Next time, I'll use hot chili. Thank you for the posting. Very easy, simple recipe.

From: Ingy

On Jul 29, 2005

Fresh herbs are really what makes this dish — I wouldn't think for a minute to substitute dried. After my mussels were cooked, removed them from the pot and and added butter and cream to the juices left over. I simmered this on a medium-high heat and served the mussels and sauce over pasta with a side of crusty bread to soak up any extra sauce. Delicious!

From: Hey Jude

On Feb 6, 2005

Excellent recipe and quick and easy as well. I used green onions in place of the shallots and my herbs of choice were basil and cilantro. I did everything else per the recipe and they turned out great. My husband and I had a feast of these with some thinly sliced, rustic Italian bread to sop up the juices. We were very happy Thanks Kyle!

From: Oolala

On Jun 28, 2007

We used fresh clams for this and it was very nice. I added some chili powder and chili flakes. I also added some chopped celery and added some chopped onion to the mix. Thanks!