Mussels in White Wine

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Simple, easy and delicious!

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Awesome, but decrease the amount of salt so you can dip your bread in the broth.

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Absolutely delicious. Very simple and fantastic. No adjustments made to recipe.

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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.

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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!

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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

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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!

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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!

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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.

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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!