Mussels in White Wine

Total Time:
1 hr
Prep:
10 min
Inactive:
30 min
Cook:
20 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 3 pounds cultivated mussels
  • 1/3 cup all-purpose flour
  • 2 tablespoons unsalted butter
  • 2 tablespoons good olive oil
  • 1 cup chopped shallots (5 to 7 shallots)
  • 1 1/2 tablespoons minced garlic (5 to 6 cloves)
  • 1/2 cup chopped canned plum tomatoes, drained (4 ounces)
  • 1/2 teaspoon good saffron threads
  • 1/3 cup chopped flat-leaf parsley
  • 1 tablespoon fresh thyme leaves
  • 1 cup good white wine
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
Directions

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.

In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.


CATEGORIES:
View All

Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.7 142
So easy! We didn't have any saffron and substituted a little turmeric. It was AWESOME! item not reviewed by moderator and published
Followed recipe exactly and WE didn't like at all. Perhaps it was the saffron. The sauce had no depth. Broth wasn't delectable. item not reviewed by moderator and published
Fantastic and relatively simple. Cleaning and de-bearding takes some time, so I do this and advance and keep them over ice in refrigerator until ready to use. This is such a solid recipe and so good. After making this recipe several times, I can't bring myself to order this in a restaurant anymore. This is so much better! And the best part, sopping it up with good garlic and olive oil crostini! Quality mussels are key! I splurge and purchase these from Whole Foods or a good fish monger to ensure freshness and quality. item not reviewed by moderator and published
As if this recipe needed another good rating. Surprisingly easy. My first time cooking with saffron, and it was worth the buy. The market was out of mussels, so we bought littleneck clams instead and followed the recipe - it came out wonderful. Could have skipped on the salt, though. I also used dried thyme instead, and a mixture of shallots and sweet onions. item not reviewed by moderator and published
Wonderful recipe, but if you're enjoying this with good bread then it is far too much for two people. This will satisfy FOUR people easily. If tomatoes are in season, don't use canned. And I doubled the garlic. item not reviewed by moderator and published
This was delicious! item not reviewed by moderator and published
Fabulous!! This is the best mussel recipe I have ever made. My husband raved about it for days. I didn't have shallots so I substituted sweet onion and it still came out perfect. Was a little skeptical of the saffron, but it is a MUST, don't leave it out!!! item not reviewed by moderator and published
OMG! Delicious recipe ! Made this for a dinner party everyone raved. I will be making this again. item not reviewed by moderator and published
OMG!! Two people and the mussels were gone in less than ten minutes!!. We dropped the utensils and went with fingers!! item not reviewed by moderator and published
If you have a Trader Joe's, they sell saffron thread very reasonable. If not, order them over the internet. They help make this dish and are good to have on hand. item not reviewed by moderator and published
it was a hit. next time I will put the full amount of pepper she asks for but a little less salt. I didn't have saffron nor fresh thyme but added the dry thyme at the beginning of cooking to bring out the flavor more and it worked out well. item not reviewed by moderator and published
I made this just to night.For the first time. I used more sauce and plated it with spaghetti squash. The mussels needed a little more spice to make up for the sweet of squash. But over all it is a nice recipe.. item not reviewed by moderator and published
Delicious and easy, and fast to make. This was my first attempt at making mussels, and I can't have been more pleased with the results. I doubled the sauce per the other reviewers suggestions,and served over a bed of linguine with butter and garlic. Didn't need to go to the effort with adding butter and garlic to the linguine, since there was plenty of juices. This definitely is a keeper. item not reviewed by moderator and published
This is my go-to mussel recipe. Saffron is expensive but it is so worth it, in my opinion. I make the sauce exactly as she says, but I only ever use 2 lbs of mussels. Makes extra sauce for dipping garlic bread in. I've tried this recipe with Chardonnay but I like the Sauvignon blanc better. item not reviewed by moderator and published
Amazingly easy and great tasting! Big hit item not reviewed by moderator and published
My go-to mussel recipe. I love most of Ina's recipes because they are so simple and delicious. Remember to always serve this with bread to soak up that wonderful broth! I also love to serve this over pasta after thickening the broth a little bit. Oh and by the way, I always omit the saffron because, well I just can't afford it. So I can't tell you if it makes this great recipe even better but I can tell you it's still amazing without it! item not reviewed by moderator and published
Enjoyed this traditional version, a flavorful easy meal--one of our favorites for umpteen years. I've never purged and have never had a problem. As someone else suggested, try Costco's mussels, fresh and clean. I serve this dish with small baguettes quartered lengthwise, long triangles of bread. Butter, flavor, toast, and stick down into the center of the mussels. item not reviewed by moderator and published
Fantastic! We made 6 lbs for three people, served with roasted potato "fries", and garlic mayo for a Belgian inspired dinner. Had some crusty bread for dunking. Shelled the leftover mussels, put some red pepper flakes in the broth, brought broth to a boil, removed from heat, added the mussels. Served over pasta. Mmmmmm! We all loved this even though my picky husband had his doubts at first. item not reviewed by moderator and published
Amazing!Followed it to the letter...the cost of Saffron competes w gas prices ; but well worth the purchase. My family raved and it was so easy to prepare item not reviewed by moderator and published
This is the best recipe that I have ever tried and tasted for mussels. My family and I all thought that it was better than any we have had in a restaurant! It is incredibly easy yet company will be very impressed! My new "go to" recipe!! item not reviewed by moderator and published
I made this recipe today with a few tweaks. I'm from Puerto Rico therefore I added some of our spices and it was to die for. My honey ate 2 pounds of it by HIMSELF. A keeper in my book. This recipe needs more stars. item not reviewed by moderator and published
Absolutely fabulous! Ina you have a real winner here. It's the first time I made mussels and it could not have been any easier or more delicious. We often judge a restaurant by how good the mussels are and your recipe is right up there with the best of them. My husband and I so enjoy your shows and together have made some wonderful meals. You inspired us to take a trip to Long Island years ago when you still had that amazing store "The Barefoot Contessa" We fell in love with your simple elegance and easy to prepare fabulous recipes. Thank you from Bucks County Pa. item not reviewed by moderator and published
Best mussels! So easy! I make them for parties and everyone always loves them! Make sure to have some toasted French bread too, you will want to soak up even drop off the sauce! item not reviewed by moderator and published
This is our go to mussels recipe. We always say its as good as eating out. Make sure to use fresh herb, it makes a big difference. I didnt have fresh thyme when I made it once and you could tell. item not reviewed by moderator and published
I made this recipe last Saturday. Yummy and very good. My family loved it. I served salad along with mussels for lunch. My daughters friend was there she loved it too. Only thing I did not have thyme so I substituted basil. Thank you. Happy Cooking. item not reviewed by moderator and published
I made this last night 4 my Hubby and I and it was so so good... I served it with French Parmesan Garlic Bread 4 dinner mmmm mmmm good!!! item not reviewed by moderator and published
Yum! I prepared this as appetizer on New Years eve for my hubby and me. Once we got past the "duh" moment of suffocating the mussels by keeping them in a plastic bag all day all was tasty. It turns out that the mussels will open if kept in a closed plastic bag because they need to breathe. I called the seafood guys at Central Market here in Austin about all the open mussels and they told me to bring them back. Even though it was my fault they were so gracious and gave me another sack. Yay! And this recipe made them that much better. Easy, fast and so tasty. It will be my "go to" mussel recipe from now on. item not reviewed by moderator and published
Made mussels for the first time last night and this was fantastic! I leveraged between this recipe and Emiril Lagasse's 'Linguine with Seafood'. I skipped the saffron, since I did not have it. Not sure if it took away any of the flavor, but this turned out spectacular! item not reviewed by moderator and published
Most excellent. The saffron was difficult to find but added so much to the flavor. Wonderful dish. We served it over spaghetti. Very nice. item not reviewed by moderator and published
Love this easy and delicious recipe! I've made this before,but never cleaned the mussels with the flour mixture. It worked! I put this over pasta and WOW! item not reviewed by moderator and published
We bought the mussels from Costco. They are from Prince Edward Island and already had the beards removed. Put 1/3 c. flour onto the garlic/shallot after it was done. Added the red pepper flakes. Let it cook down. Doubled the amount of wine. Added two cups of pasta water as the mussels were cooking. Have a lot of bread. item not reviewed by moderator and published
First time making mussels, and it was easy and delicious. I did cut the salt by 1/2 teaspoon and added some red pepper flakes. Only had to steam the mussels for 8 minutes. Super easy and the broth was outstanding. item not reviewed by moderator and published
Added a little bit of crushed red pepper flakes to the recipe for a little kick and it was awesome! It brought just the right fire and flavor to the dish. My wife's not a big mussels fan but this dish could change her mind. We used pre-cooked mussels and dried herbs, and red onions instead of shallots (what we had at home and it still was delicious. Pinot grigio worked wonderfully. ....Thanks to Ina Garten again. She never disappoints. item not reviewed by moderator and published
I'm a first time mussels cook and this recipe was so easy and so delicious and literally the best mussels I've ever had (not to toot my own horn. I didn't do the saffron/tomatoes BUT the recipe without it is amazing. Try this. Savory, delicious, easy, and refreshing. Serve with a loaf of bread. My mussels took 8 minutes and I made sure there were plenty of shallots in the pot. I've never had a miss with an Ina Garten recipe- thanks so much! item not reviewed by moderator and published
This is a really great recipe! Unlike the other reviews, I thought the salt amount was fine for the dish. One thing I would cut back on would be the shallots. There just seemed to be too many for my liking. For wine we used a $12 bottle of Chardonnay and it was fine. A modification we have tried is adding one cup of homemade marinara sauce and a 1/2 teaspoon of crushed red pepper. It adds a delicious element of heat to the dish. item not reviewed by moderator and published
Ina is always my "go-to", but this one hits all the points! The best summer date night dinner! I didn't use as much saffron as the recipe calls for, (but I will next time and I didn't have parsley available (but I will next time! A crisp Sauvignon Blanc, crunchy French bread...heaven! item not reviewed by moderator and published
Simple but delicious recipe. Use good wine! I sent my BF to the store and he tends to skimp when it comes to wine but send him to the store for beer and he'll come home with his expensive craft beer. Anyways, I've made this twice and can totally tell the difference if you use so so wine. Instead of shallots I use yellow onions because once again my BF thinks "onions and shallots, same thing". The onions tasted good though. This is definitely my go to recipe for mussels. item not reviewed by moderator and published
Love Mussels. Had 4 lbs the other night - half of them would not close when touched,tapped. So I cooked the ones in a different pot - as an experiment. I only lost about 4 mussels - almost all 4 lbs were perfect. So why did they not close during cleaning/handeling? I had them on ice in the fridge for the day. maybe too cold? anyway i did not have to throw them away. Karen O item not reviewed by moderator and published
This was excellent!! My first time trying mussels. I live in the south surrounded by seafood. Had to buy the mussels at a specialty shop and I will be buying more. This is my new favorite! item not reviewed by moderator and published
Ummm....a touch of heavy cream does not hurt this dish. Just sayin'. item not reviewed by moderator and published
Simple, easy and delicious! item not reviewed by moderator and published
Awesome, but decrease the amount of salt so you can dip your bread in the broth. item not reviewed by moderator and published
Absolutely delicious. Very simple and fantastic. No adjustments made to recipe. item not reviewed by moderator and published
We made this last night and it was delicious! The only comment that I would make is that I found the broth to be a bit too salty. I will make this again for sure, however next time I would probably cut the salt in half. item not reviewed by moderator and published
Hands down, my absolute favorite way to prepare mussels. So incredibly tasty and delicious. The whole dish comes together in just a few minutes and makes a great presentation. This is one of my favorite "date-night" meals to prepare because it's easy yet elegant -- but still fun! Pour yourself and your date a glass of that wine while it's cooking, put on some tunes, and in no time you have an amazing meal. Serve with orzo salad and brownie pudding for dessert. What a perfect night! My one regret was that I had no bread to soak up the extra juice! 5 stars all around, Ina! item not reviewed by moderator and published
Amazing Taste!!!Thank yoyu so much. My wife and I absolutely loved this dish. I can't wait to use it again. She said we HAVE to start including this with the other seafood meals we usually have. By the way, your Grilled Shrimp with the Herbs recipe was the best grilled shrimp EVER!!!!!! Just wanted to say.......followed the recipe for the most part. I actually did not use the flour.....juts soaked in cold salted water. I also used a full fresh tomato instead of the canned. We had 4lbs of mussels so I added a touch more of each item. Used a Pinot Noir called Kris...9/10$ a bottle....excellent. Thanks again item not reviewed by moderator and published
Never cooked with mussels so I went right to who would know best!! It was so good and so affordable! This is our new staying home instead of going out meal....Thank Ina! item not reviewed by moderator and published
I've made this twice before and I loved it both times. Before, I had never made mussels and Ina did a great job giving directions because seafood can be intimidating! I serve it with hot bread and it's either an appetizer for 4, or dinner for 2! item not reviewed by moderator and published
I'm originally from very rural Tennessee - one red light in the entire county. (The town is, however, in the Guinness World records for home of the world's largest annual raccoon hunt - no I'm not kidding and no I've never participated. Suffice it to say fresh seafood was not an option and, as such, I grew up with an aversion to all things from the sea. Chicken, beef and pork I can cook and eat like nobody's business. Chicago has been home now for quite some time with lots of options for fresh seafood. I'm trying to make myself like it. Cooking is a passionate hobby so I believe I have to be able to cook and eat seafood... without gagging. So far I'm cool with white fish, crustaceans, and, now, mussels. I tried this recipe and absolutely loved it. I've made it three times to date exactly as written, and it really is that good. Who knew? Wish me luck with salmon - I'm trying so hard. item not reviewed by moderator and published
Very tasty! made the recipe for a dinner party and everyone loved them. I didn't change anything, made it exactly as listed and the mussels turned out great. Soaking the mussels in water with flour prior to cooking is an excellent way of getting them clean, my husband was saying the he was impressed with the "sand-free mussels!"I will be making this recipe again for sure! item not reviewed by moderator and published
This recipe was easy and fun. I subsitute green onions for shallots they share simiAr flavor profile item not reviewed by moderator and published
Killed it. Absolutely insane. Added 1/4 tsp. red pepper flake, zest of 1 lemon, and squeezed of half lemon over finished product. item not reviewed by moderator and published
I love this recipe.It is tasty and easy to make.However because I now am in a small town New Zealand and spice and herb are very expensive and sometimes is not available.I adapt the recipe by using Mariana sauce with shallots and garlic,salt,ground pepper and white wine and do the cooking accordingly.We have fresh green lip mussels which is a lot meatier and sweeter than regular mussels in U.S.I also add some flakes of crushed red pepper to add spiciness to it. It is therefore tastier and a lot easier than the original recipe.You may try with your favorite Mariana sauce available in all the general grocery.The sauce that is left after eating,I reserve for pasta with Mariana sauce the next day,and it also taste very good too. item not reviewed by moderator and published
My grocery store was out of Mussels so I used shrimp instead! The white wine sauce was very nicely seasoned. Make sure to use good white wine. Will use this recipe again and again! item not reviewed by moderator and published
Delicious and easy! I added some shrimp, mushrooms and red pepper flakes and served it over pasta. item not reviewed by moderator and published
Being the daughter of a man who owns an Italian restaurant; I enjoy cooking very much. One of my families favorite dishes is Mussels. I love making mussels and linguini so I searched food network for a different kind of recipe to change things up a bit and I am sorry to report my disappointment in this recipe. It didn't seem to have the; "Ohhhh yeahhhhh" flavor of some other recipes; both family and food network that I have used to make Mussels in the past. Oh well, I may not put this one in the recipe box but congratulations to those of you who had great success with it. item not reviewed by moderator and published
hmmmm.....what happens to the 1/3cup of flour? you never used it in the recipe...yet it's in the ingredients..... item not reviewed by moderator and published
Today my dad requested mussels... These were GREAT! Would make again. B/c I was cooking for 15 tonight and not all like mussels, I made the following additions: made the meal with chicken (diced and cooked in the broth, shrimp and mussels. I multiplied the recipe by 4, added chicken stock, and used fresh tomatoes ins tread of canned... Served with a salad, whole grain pasta and crunchy bread. thanks Ina! item not reviewed by moderator and published
Delicious! This was my first attempt at making mussels and a great recipe for anyone questioning their culinary skills! It was lovely. I served mine over linguini with a slice of sourdough on the side, and they paired together deliciously. Next time, I will reduce the salt by half. 2 tsps is quite a bit. I did not add the saffron, simply because I did not have it and it was still delicious. I did, however, add in a handful of frozen peas at the very end and the color and little bit of bite they gave to the dish was great! I have a questions about mussels; I soaked the mussels in flour and water as suggested, then was wondering if the water should be warm or cold. I consulted the internet, and several sites said that soaking them in water actually kills them, especially cold water. Is this true? Also, what about those floaters in the water. Is there any rule on the mussels that float vs the ones that do not? The internet was inconclusive, and quite contradicting. item not reviewed by moderator and published
Please add your parsley just before serving. The recipe says to add it in with all the other ingredients. If you do.........grey boiled out parsley. item not reviewed by moderator and published
This was my first time making mussels and we loved it. The sauce is wonderful. Quite a few of the mussels never did open. Is this normal? For 3 pounds, maybe 12 did not open, so we tossed them out. Some opened just a tiny bit, but we were hesitant to eat those as well. I served it with a french baguette, and next time, I'll serve it over linguini. item not reviewed by moderator and published
This is SUCH a flavorful broth. The house melled SO good. It was JUST like in a restaurant. I don't know how you could say anything bad about it. I left out the saffron threads though. I don't think I've ever come across that in the supermarket. I've made this two times now. The first time I spend a LOT of time pulling the "beards" off each mussell as she instructed and the second time I decided not too and they came out the SAME. So I don't know how worth it it is to spend all that time yanking those beards off. item not reviewed by moderator and published
I made this with little neck clams. Delicious! Left-over broth will be used over linguine tonight! item not reviewed by moderator and published
Delicious and very easy! I made this for my husband's birthday and we loved it! I made it and used a little more tomoato because we liked the added flavor. It was even great the next day over pasta! Will make it again soon! item not reviewed by moderator and published
This recipe is absolutely delicious! I made this for my husband and I and we both LOVED it. The broth is so flavorful. I served the mussels with a toasted baguette to soak up the broth, it was amazing. On top of being an awesome recipe, it was also a breeze to cook. I never realized how easy it is to prepare mussels. I will definitely be making this recipe again! item not reviewed by moderator and published
I have kicked this up a notch by using 1-2 tsp. of BetterThanBouillon jarred broth/stocks like: Lobster or Clam or Fish or even Chicken. Plus added more Thyme like 1 and one-half Tablespoons. Of course add some good crusty bread for sopping up the divine broth. CAN YOU SPELL Y-U-M-M-Y? TO @: ljword_10396121...the FLOUR is what you put in the bowl of water with the mussels in first step so they 'DRINK' in the flour water & disgorge themselves of debris. I have even used frozen mussels that I thaw for this dish. ALSO SEE: "Spicy Steamed Mussels" for quick grilling in foil pouch at Food Network site. item not reviewed by moderator and published
I did not see where the flour was added in the recipe so I added with the butter then finished it as stated. It was Delicious very simple. item not reviewed by moderator and published
this is so delish! my husband loved it..but saffron is so expensive, i have a safflower i didnt know that it can be substitute for saffron just found out after i look on the internet and search.. OH WELL BUT IT WAS WORTH IT!!!.. item not reviewed by moderator and published
Tasty and so easy to make. Note: I reduced the salt by ~1/2 per other suggestions. item not reviewed by moderator and published
Easy, fast and tastes better then most restaurants I have eaten in. item not reviewed by moderator and published
I'd never cooked mussels before (wasn't really a fan of them) but my husband was given a bag of handpicked Galway Bay Mussels from a guy working for him and decided we should serve them as an appetiser for our dinner party the next night. They were absolutely gorgeous! The sauce was a huge hit with the little that remained saved to be reused for bread dipping the next day. I'll definitely make these again! Thanks got a fabulous and easy recipe! item not reviewed by moderator and published
The best mussels I have ever had. I order mussels at restaurants just to see if they compare....they don't. The best part of all....they are so easy to make! item not reviewed by moderator and published
This was so easy and delicious! I used frozen mussels and left out the saffron - and it was still a favorite here. We just piled the mussels on a platter and split some Italian bread. We live on the Chesapeake so we'll definitely be making this again with fresh mussels SOON! Maybe I'll add the saffron as well next time just to see if it really is worth it. Fabulous recipe! item not reviewed by moderator and published
Ina never fails to amaze Another great recipe. I served these as an appetizer for company and everyone loved the mussels. Don't omit anything from the broth. Great recipe item not reviewed by moderator and published
This is just a question. This recipe looks fabulous, but I prefer clams over mussels. Can clams be substituted? Thanks! item not reviewed by moderator and published
Wow! I'd give this six starts if I could! My husband requests this meal whenever we can find fresh mussels. Thankfully, they are easy to find where we live and quite reasonable. Saffron is expensive but I bought a small pack just for this recipe and so far, it has been enough for four meals. I took Ina's suggestion from her Barefoot in Paris cookbook and served this with linguine and crusty bread. Ina, thanks, you're the best! item not reviewed by moderator and published
I bought saffron (more costly than my mortgage) for the first time because of this recipe. It was SO worth it. I live in a modest cabin in the Rockies and my kitchen is tiny so I spend a lot of time watching the Food Network channel being jealous of the pantries. When I made this recipe, I used frozen, flown in mussels. They were on sale at WalMart. I bought enough for two preparations. The first one was so delicious, I made the second batch the next day while my husband was at work. It was meant for our supper but didn't make it past 4:30 p.m. I kept "checking" th broth and before I knew it, there were only two mussels left and a crust of bread. Rarely do I think about a recipe so much. Every grocery trip has me looking for mussels on sale. I just wish we had fresh. Thanks Ina, for such a succulent, unforgettable dish! item not reviewed by moderator and published
I made these for my little sister's birthday and they were a huge hit. I didn't use saffron as I don't have the budget for it, but I added a little lemon zest instead and they came out great! item not reviewed by moderator and published
I expected much more from a 5 star recipee, frankly I'm disappointed. item not reviewed by moderator and published
I'm not a huge Ina fan but must say having made many mussel recipes this one is the best! Only change we made was added a small amount of dried red pepper flakes served with pomme frites tres bien! item not reviewed by moderator and published
I have never made musssels before and was a little unsure how it was going to turn out. It turned out GREAT! I didnt have saffron, added the zest and juice of a lemon and I used a bundle of fresh cherry tomatoes instead of canned. I also served this over rice pasta as I am sensitive to wheat. I was so looking forward to eating left overs but my guest loved it so much there was none left over. I will be making this meal again and again! item not reviewed by moderator and published
My husband and I love this! item not reviewed by moderator and published
The broth in this recipe was truly amazing and gave the mussels a perfect flavor. Even our five year old like this dish. The saffron was the most expensive part of the dish, but worth every penny. We will for sure make this again and again. The only thing I did differently was to clean the mussels twice and soak them for a bit longer. There was absolutely no grit using this process. Great dish. Thank you Contessa! item not reviewed by moderator and published
I love, love Ina. Great recipe but I fudged a little. I used Pernod for part of the wine because I love the flavor. EXCELLENT!!!! item not reviewed by moderator and published
.....I buy my mussels at Costco when they occasionally have their seafood week-end sale. The bagged mussels are farm grown so there never is any sand in them, which eliminates the 'flour bath'. The bags usually weigh around 5 pounds. There are just two of us, but I always cook off the full 5 pounds using Ina's recipe. I remove the meat, from any leftover cooked mussels and return to the sauce, which I re-warm and serve the next day over pasta. Absolutely delicious served with warm, crusty bread and a green salad. Two excellent meals from 5 pounds of mussels. item not reviewed by moderator and published
I have made this recipe three times and have not changed a thing! Last night I made it for a dinner party with 5-1/2# of mussels and doubled Ina's recipe - it was perfect! The only suggestion I would make is that if you want to prepare and clean the mussels in advance, after doing so, put ice in the bottom of a large bowl, put in the mussels and cover them with another layer of ice and refrigerate! THE BEST EVER! Prepare to accept the compliments! item not reviewed by moderator and published
I made this last weekend and followed the recipe except that I used regular butter, not unsalted, and fresh Roma tomatoes instead of canned. I should have tasted the broth before adding the second teaspoon of salt to the pot, so it was definitely my mistake that the broth was a little too salty. This was more labor-intensive than I would have thought from reading the recipe. Although it was good, I probably wouldn't make it again. We have several Italian restaurants that offer similar great, inexpensive mussel appetizers, so I'd prefer to go that route in the future. item not reviewed by moderator and published
I love to eat mussels in a restaurant, but never made them at home. This recipe was easy, fast and absolutely delicious!! I only made one substitution, which was using a fresh tomato instead of the canned, but it probably didn't make too much of a difference. I will definitely make this again. item not reviewed by moderator and published
Too salty. I think the salt could be cut down by half. item not reviewed by moderator and published
I've now made this twice & it is amazing. If you have pretty clean mussels from a good market then you can skip the flower process. Remember with mussels you want to avoid keeping them for too long in a plastic bag because they are alive! I've heard using a mesh bag is preferred, but in most seafood markets that means bringing your own. This recipe comes together so easily & is amazing. I honestly feel like this is better than some restaurant mussel dishes I've had. Try this! My only complaint is when we run out of mussels & I wish we'd bought more ... but then comes the crusty bread & sauce to the rescue. Great recipe. item not reviewed by moderator and published
We have made this countless times, with an omission here and there, depending on what we have on hand. It has NEVER disappointed! As others have said, the broth is exceptional with crusty bread. Don't fret over exact measurements of anything in this recipe- for instance, a cup of shallots is a LOT! Just go with the basic gist of this, and know you can't screw it up. Just DON'T overcook the mussels. ;) item not reviewed by moderator and published
My boyfriend and I loved this recipe. We ate it with a crusty baguette and roasted vegetables. I can't wait to make this again for company! It was so easy and delicious! item not reviewed by moderator and published
This recipe was so easy and wonderful. It was the first time I made mussels at home, and it was a smashing success. I paired it with Ina's garlic bread (in her back to the basics book) and a salad which was the perfect weeknight meal. I highly recommend this recipe! item not reviewed by moderator and published
My fiance loves mussels. We've never cooked with them before, so we thought we'd give it a try. This recipe was so simple and SO delicious. I think soaking the mussels with some flour is a great tip - I had never heard that before. Be sure to have lots of good crusty bread on hand, because dipping the bread in the broth is absolutely the best part of this dish. Enjoy! item not reviewed by moderator and published
I made this tonight for our Good Friday dinner. It was perfect because there was no bacon or chicken stock in the recipe. I used dried herbs and I omitted the saffron because I didn't have it, but the sauce was still beautiful and fragrant. I also added a pinch of red pepper flake since my husband likes things a little bit spicy, and I used a 14.5 oz can of diced tomatoes (drained) since we put it over whole wheat spaghetti. Thanks for such a great recipe Ina! item not reviewed by moderator and published
I thought this recipe was great! Something I did to make it more of a meal was added orzo to it. It took it over the top and turned out amazing! Thank you Ina! item not reviewed by moderator and published
The first time I made this last summer, I couldn't get the mussels out of the pot before my college-age kids started digging in. The next time I made it, I prepared the sauce a few hours before I was going to cook the mussels. I think the wait paid off by intensifying the flavors. I believe a Key Ingredient is the saffron, so don't skip. Considering the price of fish these days, mussels are a very affordable fish. item not reviewed by moderator and published
I'm from Boston where we were raised on seafood. I had never heard of using flour to clean the sand out of the mussles but cornmeal instead. I think the corn meal passes through a lot easier than the flour and makes them spit the sand better. Mussles that are available here are usully farm raised so there is no need for this process at all. Only if you are getting them directly from the ocean would I bother with it. In anycase, the recipe is good and we have it often. Be sure to use a good quality wine because that will make or break your broth.. item not reviewed by moderator and published
Never made mussels before, but love to order them in restaurants. Really easy and taste even better than you can get at any fine seafood restaurant. Thanks for the recipe Ina!!! item not reviewed by moderator and published
Made this last night for dinner with a crusty garlic boule on the side. I followed the recipe to the letter and it was delicious. I know it's expensive, but if you can do put in the saffron (it's only a little bit and a bottle lasts a long time!). It imparts a wonderful aroma and flavor. item not reviewed by moderator and published

This recipe is featured in:

Warm-Weather Wines