*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very good recipe. I followed the directions on my first dish, but with the 2nd I had to make several revisions. I doubled the sauce, I added more chopped garlic, cooked it in my favorite chardonnay, (use your favorite white wine) and cooked it to a reduction, (about 15 mins on high) I put in the chopped tomatos and cooked it for 4-5 mins before adding in the mussels and covering the pot with a lid, 5 mins into the mussels cooking I threw in the green onions and parsley, stirred it around and covered it for an additional 5 mins before it was done.
I found that if you added the green onions, parsley and tomato too soon like the recipe calls for, you lose the flavor of all. In adding the veggies close to serving it keeps all of the natural flavors in.
Best mussels we ever had! This was the first time I made mussels and was a little nervous. They ended up dazzling us and we both agreed they were better than any restaurant's. So, I had to do a little research, but here's what I learned (after I had to throw away about 25% of the mussels I bought). As a rookie, I didn't realize you have to 'air' out the mussels- as in, keep them cold but make sure they get air. I looked up how to debeard them (you can find it on this site). As for the recipe itself, sooooo good! I would add a few extra tomatoes and don't skip the 'salt to taste' step (I forgot and it was better with a little bit of salt). Serve with the crustiest bread you can find and drink the wine as you cook :-)
Very good- I doubled the ingredients for the sauce and used about 35 mussels. Also I replaced the chopped roma tomatoes with a can of fire roasted diced tomotoes to add another layer of depth to the flavor. Just a hint to those new at handling mussels- there is a very good chance that if you purchase "farmed" mussels which are sold in most grocery stores that they ill have already been debearded. I spent a panicked hour researching this on the net because I could not find the beards to remove.:)
Of all the mussels recipes I trusted this one and was not steered wrong! It was amazing I did substitute one can of diced tomatoes for the 3 plum tomatoes and it was delicious lots of compliments from my guests! Thanks!
Awesome recipe! I had never prepared mussels before and these were really simple. I was hoping to duplicate a mussels recipe that a local restaurant makes and this one was REALLY close. I just felt the sauce was lacking a flavor... next time I will double the garlic and add some chicken stock to the wine maybe add some more tomato. This will be made often and tweaked to my personal tastes. Thank you!
This was absolutely amazing and better than the mussels at my favorite restaurant!! I only made some slight variations in the recipe based on what others had recommended: 8 cloves of minced garlic 3 tbsp butter 1 1/2c white wine (I used a good chardonnay) and about half a pint of chopped cherry tomatoes instead of the roma tomatoes. I also followed the instructions from another review and added the parsley (I used fresh italian parsley) and onions the last five minutes of cooking. I also think that using fresh mussels is key...and as others have mentioned be sure to have some good bread because the sauce is amazing!! I will definitely be making this on a regular basis!!
Wow! Delicious! I subbed sherry for the wine yellow onion a 1/2 14 oz can diced tomatoes because it's all I had in the house and added a splash of half-n-half. Outstanding. I will make it the same way next time!
Delicious! I've tried a few other recipes for mussels but this one's a keeper. I'm not a big fan of green onions so I used a chopped shallot instead. These are as good as any I've had in a restaurant. I'll be making these again and again.
I think my dissatisfaction with tis recipe could be chalked up to user error. The mussels were perfectly cooked but the broth was too "sharp". I used a pinot grigio as that was what we had on hand and the flavor never mellowed out. Maybe I needed to cook longer or use a Chardonnay?
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