Mussels in White Wine

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Made this recipe this past weekend and brought back memories of days spent in Brussels, Belgium. I love that Ina mentions to use the flour to clean the mussels of sand...super! My family adored this dish. I served with crusty french bread for dipping into the sauce and a Sauvignon Blanc wine. Super Delcious...thanks Ina!

BTW loved seeing you on the NFNS!

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I'm a bit of wimp when it comes to preparing any kind of seafood. I decided to try this recipe today and it came out terrific. Excellent over a plate of pasta. Red wine, onions and tomato puree on hand were used instead. Any number of substitutions can be made if you are comfortable as a "pinch this pinch that" type of cook. Ina's technique is so straightforward!

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Absolutely delicious! I added some littleneck clams in the mix and it was a big hit! Sauce was great for bread dipping!

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Absolutely perfect, I didn't change a thing. Served with warm sourdough bread for dipping.

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My sister and I just made this recipe and it was delicious!!! It could not have been an easier recipe to follow and the broth was full of flavor. I have never made an Ina recipe that I did not like and this was no exception. She has truly changed my relationship with food and inspired to me become a better chef!!

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I make mussels once a month for my family but this was the best mussels we have ever eaten. Used it exactly as it was written and the oly problem was we ate too much!

Next time I'll double the recipe just wish I could find cheaper saffron!. Ina hits another home run.

Writterkat

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I made this recipe for my husband for Valentine's dinner. At first we thought it was a lot for just 2 people, but as we were eating, we found that wasn't the case. WE LOVED IT and will be enjoying these often!!! I left out the saffron because I couldn't find any, but I can't imagine it being better than it was!! And using bread to soak up the juices was wonderful. Thanks Ina! I love your shows!
Mary
Bristol, TN
02/18/09

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I made this recipe but did not do the step of putting the mussels in water with flour. I asked the fishmonger about this and he said they get more calls about mussels not working out for their customers because of this step. Most mussels are farm raised-mine came from Canada and are very clean to begin with. I rinsed them in cold water and put them into the tomato wine sauce for eight minutes. They were great.

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I made this for Xmas eve ad they turned out incredible. I did not use saffron because I wanted a more traditional recipe. Next time for kicks, I will try the recipe with saffron.

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My husband and I had this last night for dinner and we both agreed it was a little too salty. We loved the other flavors and will definitely try this again with half the salt. I have fixed other mussel recipes and the addtion of the saffron is a great touch.