Food Network
Home> Recipes> Seafood>
Mussels in White Wine Recipe

Mussels in White Wine

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (127)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 127

Showing 11-20 of 127

Sort by:

Newest

  • on January 15, 2013

    Flag

    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!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 31, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 25, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on November 08, 2012

    Flag

    Most excellent. The saffron was difficult to find but added so much to the flavor. Wonderful dish. We served it over spaghetti. Very nice.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 27, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 26, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on October 22, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 11, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on August 01, 2012

    Flag

    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!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on July 23, 2012

    Flag

    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.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 ... 13 Next »
Advertisement
[an error occurred while processing this directive]

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.