This is great as a light meal with a salad and crusty bread for dipping.
This is great as a light meal with a salad and crusty bread for dipping.
Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks.Read More
It was good. Like Julia said all right, but nothing spectacular. I made garlic bread with it. Which it was a really good sauce for dipping, lots of extra. I think if I did it again I'd toss it with linguine noodles. I did add diced tomatoes when I put in the mussells. Otherwise, I kept it the same.Read More
Delicious! My husband and I made this and served it over linguine. The sauce is just awesome-capers add a touch of salt and the red pepper gives it a nice kick. I added some white wine before I put the mussels in the pot. This is a new favorite! Thanks.
Excellent dish! I especially enjoyed dipping some toasted bread in the sauce. I didn't have capers so I substituted chopped dill pickles and it worked out great.
These were great and absolutely delicious. I found when I made them there was not a lot of sauce, not sure if it was me or the recipe. Next time I may try to make extra sauce.
I used 1 can of diced tomatoes and 1 cup of chicken stock. Also added some scallops and squid. LOVED IT! Great recipe.
I made this and then shelled the mussels and put them and the sauce over linguini. Yummy! Definitely a go to recipe.
Great recipe. Added 1/4 cup white wine to sautéed onions and garlic. Used 2 lbs of mussels - plenty of sauce! Served as main course for 2 people with garlic bread.
EXACTLY what I'm looking for in a big bowl of mussels. The tomato sauce is PERFECT with them!
These were awesome!
These were fantastic!! The sauce is very flavorful and great for dipping our new favorite Yum!!
Fantastic! I served this with toasted french bread- everyone loved it! This was first time cooking live mussels so I did a little research- so glad I did! I soaked them some water for 15-20 minutes, drained and rinsed them- the did that 3 more times. A reviewer said it could do with more sauce so I used 5 cups instead of 3 and added more garlic and seasoning. I also added some sweet white wine. This is a keeper!
This is so good. I had picked up precooked frozen mussels at the supermarket because I had a craving for them and there weren't any fresh. I had no idea what I was going to do since my usual recipe needs the liquor the mussels release during cooking. I came upon this and was very happy since I had everything it needed in my pantry. I substituted canned diced tomatoes for some of the tomato sauce but kept everything else exactly the same. I served this over angel hair pasta and it was a huge hit. My boyfriend says I am always allowed to get mussels if I cook this dish. Just the right amount of spice and flavor that doesn't overwhelm the mussels. Just a perfect dish. My craving for mussels is satisfied until tomorrow when I'm going to want more of this.
pretty good, alot of sauce though and i even added an extra pound of mussels
This was just awesome! I made a couple of tweaks...barely tweaks, actually :). I didn't have scallions, so left them out. I was also out of tomato sauce so used a pint of fresh grape tomatoes, just mashed. I also didn't have fresh mussels...hmm, a shopping trip soon, perhaps? lol. I used frozen on the half shell mussels, instead. The end result was SO DELICIOUS!. I served it over some thin pasta and the juices just wrapped themselves around every strand. This will be a go to meal again and again. Thanjks for the recipe! I also didn't have any italian seasoning, so just sprinkled some basil, oregano, salt and pepper. Truly, one of the best meals I've cooked!
Great way to jazz up regular red sauce by sauteeing the capers, shallots, and garlic first. The red pepper flakes gave it a terrific kick. I used pre-cooked, frozen mussles that made the recipe even easier and still delicious! So quick and easy and still yummy!
I always eat mussels out but this was the first time I made them and they were absolutely delish! I did not have capers but added just a touch of salt and added in some fire roasted peppers. I took a chance, we had company over and made this dish, I got many compliments!
This was my first attempt at making mussels! It was absolutely delicious! The best mussels I have every had for sure. I followed the recipe all most to the tea just omitted the capers since we aren't big fans! The recipe was so easy as well!! Definitely will be making this again.
This is a keeper. I used a bit more garlic and threw in a handful of medium seared scallops to make it more of a meal. Serve with plenty of Italian bread for dipping and a Merlot wine. Enjoy! Thanks for the great recipe!
I knew this recipe was a winner just by the ingredient list! I added cream sauce, extra garlic, sundried tomatos and gnochi....it was fabulous!!
this was easy and great-and we didn't even have enough tomato sauce.
This recipe was d-e-licious! I added a 14oz. can of tomatoes, just to create a little more texture. It was super tasty and I highly recommend it! :)
Made these for dinner last night -- my husband couldn't stop raving. I've never made mussels before so was a little nervous but it was super-easy. Followed the recipe exactly and sopped up the extra sauce with crusty bread. With a small salad on the side it was a perfect, quick, at-home dinner. Will definitely be making these again.
Fantastic recipe. Left out capers but added a cup of fresh chopped parsley. Thanks!
First time making it! It was a hit! I doubled the recipe, and did add 1/4cup white wine to the tomato sauce as well as pork (just for flavor). I didn't really taste the red pepper, so I would add more if you like the "kick"
Loved it! Wouldn't change a thing.
Excellent! I used the remains for a soup because we had so many mussels. Excellent excellent excellent!
I made this for Valentine's Day and it was stellar. My fiance really enjoyed the tomato sauce that had a little spicy bite. This is definitely a repeat.
OK..I love mussels and this meal was tastey, but it was soooo messy! I had 4lbs of mussles from Costco. Being land locked the mussles were not the greatest. The sauce was tastey and I made french bread to dip. Not sure I'll make this again because of the mess. Thanks for sharing.
I love these mussels!
This recipe is amazing! The only thing I'm wondering about is how do you get 4 servings out of 1lb of mussels? The only size I can get is 2-2 1/2 lb basket. So, I did a little tweaking. I kept the amounts relatively the same. More onion & garlic coz that's the way I roll. To up the volume I added a 1/2 cup of diced tomato I had left over from dinner last night & a cup of white wine that I'm drinking right now. It smoothed out a little. Interesting how twice the recipe was just enough for me & my boyfriend. The recipe was a huge success. Thanks ever so much KitchenWitch!
Great recipe. Easy to follow. Was my first time cooking mussels and with this recipe they can out restaurant grade. Will definitely be making them again. Thanks so much.
This recipe is fantastic! And quick and easy to make if you are using mussels that are bearded and cleaned. I added a little pasta sauce Bertolli fire roasted red pepper with cab since I could not find a decent cab and was pressed for time. I also added shiraz and skipped the capers. My friend who tried mussels for the first time that day LOVED the sauce. Mussels are still a little weird for her ;) I loved these. Delicious and easy-a quick appetizer for guests or for you. Yum!!!
This was very tasty, but I feel that it needed white wine to really zing. The capers were a nice touch...
I did the recipe as posted. WE LOVED IT! I will so make this again and again!...I would also like to try this same dish with pasta sometime.
First time making...everyone loved them. So easy; definitely will make again!
Loved this..I didn't have red pepper flakes on hand or italian seasoning so I mixed my own seasonings. I also added shrimp to the recipe and it turned out delish. My family is fond of sweet sauces so next time I think I may add a pinch of sugar as well as a splash of cream and see how it turns out.
I added some dry white wine and about 1 to 2 Scorpion Peppers , than reduced it down to a very thick sauce , than added the Garlic steamed mussels, mixed together and served with toasted Garlic bread / bun . It was to die for ,
Tried this many times and its always no left over. its fantastic and yummy . :) perfect for seafood lovers!
Became a member just to review this recipe. My husband and I both love mussels and order them at every opportunity. I made these with a little trepidation, know that the bar for mussels was very high. We all loved them, including my son who had never had mussels before. My husband says they are better than the restaurant. This recipe is a definite keeper. I followed the recipe as written, however did not measure the shallots or garlic. I used a whole shallot and three cloves of garlic. It was perfect. Only regret was that I had not served a crispy Italian loaf for dipping. When the mussels were gone my husband ate the rest of the sauce with a spoon. It was that good! Should also be noted that I used 3 lbs of mussels and there was still plenty of sauce.
Added white wine and swapped out the canned tomatoes for fresh ones...and I added a few fennel seeds and a dash of celery salt...I think next time I may add Clamato juice to the broth
My husband would never eat mussels at the restaurant s and so I made these at home and loved them I added extra red pepper the sauce is amazing
This was my first time cooking mussels and I thought it was simple and delicious!!! Great recipe. I added a few tablespoons of clam juice.
Was excellent! Soo yummy!
we had this for dinner the name of this recipe is perfect.. I had gluten free pasta and made garlic toast for my husband..the only change I made was to add 1/2 cup white wine..just because..delish definitely a new favorite..thank you!
Really, Really, Really good! One of our favorites.
I improvised a few ingredients. Instead of tomato sauce, I used a can of diced tomatoes, 1 can of tomato paste and 1.5 cups of moscato/ white wine. All other ingredients from this recipe were used. OMG..... It was amazing! Oh, and I purchased pre cooked mussels in frozen food aisle. Cooked sauce for 5 minutes, threw in mussels on low heat, stirred, 5 minutes total. It doesn't get any simpler than this.
First time making mussles. Deeeeelicious!
Be sure to have some bread on hand because this makes a lot of sauce. Unfortunately, I didn't have any bread but I did have linguine, so I served it over that. The mussels and the sauce tasted great. I'm in love with these love mussels!
I live on the ocean, and went snorkeling for the mussels... so they were wonderfully fresh and HUGE! I served this over angel hair pasta, and the broth was absolutely super! I am not sure what all the fuss about debearding mussels is.. we just yank them off when we pluck them off the rocks.
I basically followed this recipe as shown. I made this for just 2 people. Somethings I added were 2 carrots diced, any opportunity to add a veggie I will. Just before adding the mussels I added 1/4 cup of white wine, this was based on a few comments about there wasn’t enough sauce. And lastly I used a pasta that was called Sciatielli got it at Whole Foods. It was thicker than spaghetti but had the texture of a homemade pasta. These changes were minor but I felt boosted the flavor a bit. I am very glad to have found this recipe and will add to the rotation
It was good. Like Julia said all right, but nothing spectacular. I made garlic bread with it. Which it was a really good sauce for dipping, lots of extra. I think if I did it again I'd toss it with linguine noodles. I did add diced tomatoes when I put in the mussells. Otherwise, I kept it the same.
replaced beer with wine, it's what i had on hand. delish!
Easy and excellent recipe - my family and friends keep asking me to make this receipe over and over again - delicious!!!!!
Added a little white wine, diced tomatoes instead of sauce and ground cayen pepper. Outstanding!
We added come diced tomato and sliced the shallots so the broth was thicker for us to dunk some baguette in. This was amazing though!!
Very good...served over linguine. 8 minutes is the magic number for cooking time!
Used diced tomatoes instead of tomato sauce. Lighter and fresher taste.
Average, I ended up using white wine, fresh parsley and I had some of my own tomatoes from last summer. The sauce was very good by itself, but I felt the mussels somehow did not unite as well as they should with the sauce....sounds weird but that was my take.
I got mussels for $4 for 2# today--so looked here and found this recipe. I used my home canned Italian tomato sauce from this summer and added white wine. Had capers in my pantry. Served it over gluten free pasta. So good. Will be serving this again.
This was delicious, we had never made mussels before and were nervous but it turned out very well. The hardest part was just making sure the mussels were still alive and debearding them, otherwise it was a very easy and delicious recipe. I especially like that it did not require any strange ingredients that I would just end up having to throw out.
This was DELICIOUS! We added cream o the sauce and had it over linguine and it was absolutely phenomenal! Great easy way to entertain!
Very easy and quickly made. Even my 4 year old loved it.
I added just a bit more green onions, as well as paprika along with a few other secrets. MUAH! The perfect Mother's Day meal!!
This recipe was delicious! Added 2 Tbs Thai Fish Sauce and 1/2 cup of wine before adding tomato sauce. Will definitely make again!
This was AWESOME! The only change I made was I did not use the green onions as garnish, and I cut the Mussels in half and added a half-pound of shrimp. This would go well with any pasta and any seafood.
This was all right -- nothing particularly wrong with the recipe, but nothing spectacular either. Although I'd say, a dash of cream or some cheese might have gave the dish an ooomph to make it five stars. Also, I felt that 1 tbsp of Italian seasoning was WAY too overwhelming. The juices from the mussels did give the leftover tomato sauce a delicious savory flavour.
It was yummy! Used frozen mussels since they were on sale and added a big can of diced tomatoes instead of sauce. I am sure it would be fantastic either way. Wonderful over pasta. The capers added a great lemony bite and are a must try if you are skeptical!
This was absolutely delicious. I used a pound of mussel meat and spooned it over rice. Will make again.
this was great. Only change was to add some bacon to it.
My all time favourite recipe. I added more garlic and onion but it was fantastic
I have made mussels in various ways but this by far is the tastiest! Add extra red pepper flakes if you want to increase the heat. Make sure to have some crusty bread inhand and the sauce is magnificent for calamari dipping Cheers!
Loved this recipe, I used fire roasted diced tomatoes!