Steamed Mussels with Spicy Red Pepper Aioli

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I made this recipe last week but haven't had a chance to comment on it. The aioli was so incredible. It can be used on a lot of things....which I will certainly do.

Should the day ever come that Anne is taken off of the Food Network, I'll go into a deeep depression and may never be able to turn it on again. She is absolutely, without a doubt, my favority chef there. If you notice, almost all of her recipes have 5 stars. There's a reason for that. And I, for one, can't get enough of them. She shows that great cooking isn't as hard as people might think it is. GO ANNE!!!

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This was actually the first time I ever attempted at cooking mussles. Even though I'm a passionate cook, I was always intimitated by mussles. Luckily, I saw this recipe on TV and Anne really made it look so easy and motivated me to give it a try. Awesome recipe, the sauce in which the mussles are steamed is SOOO good. Thank's for the recipe :

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i am in the middle of making this awesome aioli. I am just a beginner chef but I try my best and I saw the show on mussels. I have always been very intimidated about cooking them.

Anne has given the insperation to try it out.The aioli tastes excellent, but I have a couple q's. Do you seed the red pepper and do I heat the aioli up? I did seed my pepper and I am intending to heat the aioli up. Hope i'm on the right path :

I have tasted the aioli and can imagine how awesome this its going to be. Can't wait. My guest this evening is a well skilled chef and I know he will be impressed b/c I am so pleased with the turn out of the aioli.

Thanks Anne

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Anne, I have to say this is the best mussels recipe I have ever had. My husband who really does not like mussels at all fell in love with this dish. Its the red pepper aioli that makes it. I have made this twice and has never failed me yet.
I live in upstate NY and my favorite grocery store is Wegmans, they always have the best fresh seafood, crusty breads, and the best produce in my area.

Thanks for keeping it real and love watching. We are a lot alike. Fun is where its at, other wise whats the point.

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It's not that hard, either. Just follow the directions and voila! Now that I've made this recipe I know how to make my own aioli, so I plan on experimenting with that. Oh, it does make a BUNCH of aioli. Plan for some other uses for it if you can so it doesn't go to waste.

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Everything I have made from Anne's shows has turned out amazing. I did have extra aioli, which I froze and used over some whole wheat pasta with shrimp a month later. The broth had such a rustic, approachable flavor that I think even people who aren't in love with the flavor of red pepper would still thoroughly enjoy this dish. Another winner! Thanks, Anne, and keep up the great work!

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Used this as an appetizers at a party - fabulous & simple - crowd pleaser!

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Easy, fast and delicious.

Now what am I going to do with all this extra spicy aioli???

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This was fabulous, I loves every bit of mussels and the spicy red pepper aioli was fabulous. I want more!

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not as hard to steam and prepare as I thought !