Mussels in White Wine

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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.

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hmmmm.....what happens to the 1/3cup of flour? you never used it in the recipe...yet it's in the ingredients.....

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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!

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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.

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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.

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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.

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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.

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I made this with little neck clams. Delicious! Left-over broth will be used over linguine tonight!

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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!

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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!