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Mojo Moulies Recipe

Mojo Moulies

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (24)

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Average Rating:

Total Reviews: 24

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  • on May 10, 2010

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    My wife and I are both fans of mussels and have made several traditional recipes in the past. We were expecting something great from this but were horribly disappointed.

    Upon pureeing the sauce, I was left with a frothy green-brown sauce that was very briny. It lacked any particular flavor aside from blended mussels. I was unable to try more than one bite. My wife was able to eat it, but she agreed that it was not anything spectacular.

    I'm a huge fan of AB's recipes, but I'd say skip this one and try a typical white wine and shallots preparation that doesn't blend in the mussels.

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  • on April 26, 2010

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    My husband doesn't like mussels so we opted for shrimp instead and it turned out fabulous. We threw it over some noodles and were both very pleased with how it came out. Will definitely do this one again!

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  • on April 03, 2010

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    We made this with two pounds of mussels and a large loaf of bread for two people. The sauce was so good, we ended up dipping the whole loaf of bread and THEN making some fettucine to pour the rest of the sauce over! I would highly reccomend serving this over pasta... also, I know most people don't agree with putting cheese on fish, but a little grated parmesan on top of the sauce and pasta was KILLER!

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  • on October 22, 2009

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    First time I have cooked mussels, put me at ease. Great recepit to start with and you can improvise from there.

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  • on October 04, 2009

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    The great thing about this recipe is that even a grad student with limited resources can make it! My sauce turned out a little thin, but I think the problem was that I tried to make too many mussels and didn't add enough to thicken the sauce. At $3 a bag, I'll definitely make this dish again!

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  • on January 11, 2009

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    The thing I like most about Alton's show is that he gives you info, not just a recipe. So even though I did not have leeks or parsely, I still made quite an incredible batch of mussels. I love garlic, so i used alot, plus quite a bit of hot pepper (red.

    The feature of this recipe i like most is the idea of adding cooked mussels to the sauce and stick blending to thicken it.

    The key also is to get fresh mussels and not kill them before cooking. Many seafood places put them in a plastic bag. Open it. Let them breathe. Don't overcook them either. 3 - 4 minutes is really it, otherwise they will get tough.

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  • on December 14, 2008

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    My husband actually moaned while eating this dish. I was a little jealous. Really easy to follow with great results!! I strained the sauce because it was a bit too chunky. I think it was because my stick blender has seen better days. But the recipe was fab.

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  • on February 02, 2008

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    Perhaps it was the dry wine choice we chose... but the flavor of the wine was a bit overpowering. I'd cut back the wine and add - what else - butter

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  • on June 24, 2007

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    Quick, easy, and very tasty

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  • on January 08, 2007

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    I was really looking forward to this dish. My hint would be to cut the garlic in half, and buy 2 lbs of mussels since 1/2 of ours didn't open. We only used 3 to make the sauce since we wanted to eat the mussels themselves. We used a Pinot Grigio and I don't think that was a good white wine to use.

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