Classic French Mussels

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I made this for Christmas Eve dinner and resulted in a delicious entree. I doubled the recipe and followed the instructions exactly. My guests enjoyed it and I will definitely make this again. The bulk of the labor is in the mussel-cleaning and the mincing of so many shallots and garlic. Otherwise, perfection!

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Absolutely delicious! A lot of the time, I tend to revise recipes I find, but this one I followed exactly and they came out great. Very yummy and probably the only recipe I will ever use for mussels.

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Very nice! My husband and I both really liked this dish and we'll definitely make it again. A nice change from the usual mussel recipes. I made thin spaghetti to go with it; yes the sauce is thin but oh so delicious.

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In my family, we have always just steamed mussels over salted water. This was MUCH better! I can't stop licking my fingers! My 12 year old daughter loved them very very much as well. Will make this over and over.

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This recipe is exactly what I wanted, the traditional way to make mussels that takes me over the moon with happiness. I tried making them on top of pasta but did not find the broth thick enough for the noodles. I like making it the way the recipe originally intended and tearing up homemade bread and soaking up the sauce instead. Fabulous! ~ Suzie the Foodie

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This recipe was so easy to make and the mussels tasted just like ones I have had at various restaurants. Was also hesitant about the cream sauce but it was delicious. My son is a very picky eater and he loved them. My only regret is that I didn't make more of them. Will definitely make these again!

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This was the first time I tried to make mussels....waaaaay easier than I thought it would be!

We took the advice of one to the other reviewers and made it with pasta and thickened the broth. Amazing! I'd like to add porchini mushrooms next time....mmmmmmmmmm

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This was great! It was also SUPER easy. We followed the directions exactly and these were just as good as any restaurant.

When finished, I put the mussels in a large bowl and poured half of the juice in the bowl and covered to keep warm while I prepared the pasta.

With the sauce that was left in the pan I added a tiny amount of flour (a little less than a tablespoon and whisked that around to thicken then added a tablespoon of freshly grated parmesan cheese. After the sauce was thickened I added some cooked angle hair pasta and tossed it around to coat the pasta with the sauce. We had the pasta as a side dish to the mussels.

We also had a french baguette to dip in the sauce.

Next time I think I will try the tomatoes, as someone recommended just for a different taste.

YUM!!!

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I used the entire amount of butter and omitted the cream since my husband is not fond of "creamy" sauces with his seafood. The broth was exceptional and was great for sopping up with a nice crusty bread. Next time I think I'll try grilling the bread. I froze the extra broth in an ice cube tray to use in my cioppino as flavoring. This recipe is excellent.

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I made this dish for the start of Lent and it was a HUGH hit! it really tasted exactly what you would get at a restaurant!