4 Reviews of Mussels with Thyme and Shallots

From: Jangomango

On May 11, 2003

Normaone, I'm so glad you posted this - I haven't cooked mussels in so long I'd forgotten a couple of tricks like the bay leaves and vermouth instead of wine. This is so delicious. We used Green Lip mussels fresh from New Zealand, but left out the clam juice and just put a bit of salt in instead. Very yum.

From: Jan Doty

On Jul 12, 2003

This was wonderful! I doubled the recipe as it was a main course for four. I served with crusty bread and linguine and it was superb. Will definitely make this again. (I served a good quality crisp Chardonnay. Mmmmgood!)

From: Trixie Faux

On Jan 9, 2006

I used white wine in place of the vermouth, just because I was too lazy to stop off at another store, but it came out very good. I used 1 lb. green lip and 1 lb. black mussels. I've never made mussels before, thanks for making my first experience easy and delicious!

From: Oolala

On Apr 27, 2009

FYI-From Bon Appetit, Tastes of the World, 1996.