Best Mussels on Earth

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This recipe was very tasty and spicy - and the sauce for dipping bread was to die for. Loved the fennel! However, the spice and chorizo overwhelmed the rather small mussels I was able to find. I would suggest this recipe with really big P.E.I. mussels to hold up to the flavor of the sauce.

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This is the second time I've made these. The first time, I used Mexican chorizo and it was very good. I noticed that it was even better the next day. This time, I was making it for friends, and I made it the day before. I used 3/4 Andouie instead of the chorizo. It came out great. I just had some leftovers today, 5 days after it was made, and boy did it pick up some kick over that time. Great recipe if you want something with more flavor than the usual mussels in white wine.

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I've never eaten muscles, and when a friend made this recipe and asked me to try, I was a bit skeptical. So I tried one to be polite and ended up scooping up a bowl of muscles!! Couldn't get enough!! So flavorful. Wouldn't want to eat them any other way, so glad my friend made this recipe.

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I don't know if it was my inexperience or what, but the first time I made mussels I was in culinary school and I totally screwed my dish up. I assumed I just didn't like mussels since I didn't like the taste at all. However, I think it was just my poor skills at the time because these were so flavorful. Now I love mussels or at least prepared this way. They are so flavorful. Somebody said they were too salty, but I think they used table salt and not kosher salt which is what Aaron and most of the other chefs use.

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These mussels were amazing! I cooked them for my boyfriend and we both loved them! Extremely flavorful. I made a couple changes- used chicken stock instead of vegetable stock, added a little less salt and a little more garlic and they were fabulous. I followed the directions exactly and the tomatoes were perfect, not mushy or overcooked. The flavors work so well together in this dish. I will definitely be making these again! Thank you Aaron!

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They live up to their name!! Absolutely delicious!! Thanks Aaron for a fantastic recipe.

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This was my first time making mussels ever. It was a huge success and very easy which was a plus being my first time making them. I didnt use salt, I dont eat mussels but out of a 10 the family gave it a 8. My husband said 8 because he preferred it to be creamy and more garlic. So needless to say I am making them again today and will be trying to find a way to add some sort of creamy texture. But overall great.

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Tried on 4/24/11 waw too salty, 1 1/2 tablespoon of salt for 2 lbs.
of mussels? the whole pot in the trash.

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These mussels were amazing. A true crowd pleaser - everyone loved them - and they were so easy to make. WOW! The only change I made was to use 1/2 tsp of red pepper flakes instead of 1 tsp. I guess it just depends on how hot you like your mussels!

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Very easy, and absolutely delicious. Big Daddy rocks! I used chic broth instead of vegetable. Served with olive foccacia bread, totally scrumptious!