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Steamed Mussels with Spicy Red Pepper Aioli Recipe

Steamed Mussels with Spicy Red Pepper Aioli

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Average Rating:

Total Reviews: 20

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  • on April 15, 2012

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    Being from the Midwest, mussels are an ingredient which I have never used. Having recently moved to the East Coast, I made it a goal to learn cook and enjoy sea food, and Chef Anne's mussels were one of my first recipes- and it was a HIT!!! I get lots of request for this one, easy, beautiful to look at, and easy to enjoy!

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  • on August 20, 2011

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    If you think this recipe has no taste, you did something wrong buddy. Maybe your mussels weren't fresh because on their own they definitely have a strong flavor! Maybe you didn't make the aioli or made it wrong because if you char the peppers and use them, it will definitely have a strong sharp sweet roasted red pepper flavor. For the guy with questions on how to make the aioli, yes dude, you take the seeds out of the pepper along with the stem. Just look at the finished product. No seeds or stem debris in there. The cuisinart isn't going to liquify them down that much! I know Anne doesn't spell everything out in her recipes but sometimes you can answer your own question with a little common sense. Just think about it.

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  • on August 15, 2011

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    I have a question, can this recipe be made with shrimp?

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  • on July 23, 2011

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    Superb. I made 10 lbs. of mussels for a party (ambitious and a little foolish! They were awesome. We hosted a dinner for a couple form Northern France and I wanted something impressive. This was awesome for our first course, in fact it would have been a fine main course with a salad. The aioli was essential to the success. Thanks Anne.

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  • on May 15, 2011

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    We wasted a bottle of wine and 3lbs of mussels. This was horrible. I don't understand all the rave reviews about this recipe. Absoultley no taste. I went over the recipe several times to see what I did wrong and couldn 't find it. Most of the recipes I have made by Anne have been wonderful but not this one. Sorry.

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  • on February 24, 2011

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    Chef Anne is amazing!!! Her recipes are slightly more difficult but she makes them seem very approachable. This dish is a big KISS!!! Love it! She is now my favorite chef. She is my "Go to Girl" for ideas on an inspired meal.

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  • on January 30, 2011

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    I made this recipe during the summer and every one gobbled it up! It was the bomb! I would have never attempted mussels had I not watched Anne make them and tell me what to look for when cleaning them, etc. The Mussels could have been eaten alone, yet after drizzling the aioli on them. . . .It was a whole new level. I too am a HUGE Chef Burrell fan! Her recipes are my "Go To" recipes whenever I want something wonderful with alot of flavor.

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  • on January 26, 2011

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    The aioli really made this dish.

    Used another reviewers suggestion and used the leftover aioli on eggs benedict - very good!

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  • on August 29, 2010

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    My husband and I made this last night for our anniversary dinner. It was the best!! The aoili sauce went together so easy in the processor and it is whooping good. Had quite a bit left over but I see Red Aoili Eggs Benedict for breakfast as a fitting finale to our special night. The only thing I would change is to cut back a little on the onions and wine that went into the mussels. There was an over-abundance of both. We served this dish over lemon pasta that took it up to a new level. Great. Definitely a keeper!

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  • on June 30, 2010

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    After watching the episode, reading the reviews and waiting about a month to make this I was a little disappointed in it. It was just ok for me. The Aioli was very good (with plenty left over for sandwiches etc. but the mussels/broth/aioli combo just didn't work for me. Maybe it was the mussels themselves-I just am not sure. DBF and I both just thought it was ok. I probably would not fix it again.

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