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Classic French Mussels Recipe

Classic French Mussels

Recipe courtesy George Duran

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (27)

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Average Rating:

Total Reviews: 27

Showing 21-27 of 27

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  • on June 03, 2007

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    I doubled the recipe and added two cans of diced tomatoes in their juices to the sauce. We used bread to soak up the yummy sauce. We will definitely be using this recipe again.

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  • on May 19, 2007

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    These were so good that even my children enjoyed them. I thought they were better than most restaurants.

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  • on April 21, 2007

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    this recipe is so easy and delicious! It is the best with crusty bread and some beer. YUM!

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  • on April 06, 2007

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    The heavy cream just made this dish that much better.Never would have thought that cream would work with the broth, but did it ever. Best mussels i have evr made, and will only use this recipe from here on out. Family couldnt get enough of this one.

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  • on March 09, 2007

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    It was my fisrt time cooking mussels. This recipe was very easy to make and the sauce had a lot of flavor

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  • on February 17, 2007

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    This has become my standard recipe for mussels. I add a tomato after cooking for a few minutes and only cook until shells open, a few minutes. If you reduce the cooking time, the mussels are tender and juicy. These are a HUGE hit every time I make them.

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  • on January 28, 2007

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    I made these and I thought the cream was a good change. the only change I made was serving it over pasta.

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