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Mussels in White Wine Recipe

Mussels in White Wine

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

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Average Rating:

Total Reviews: 127

Showing 51-60 of 127

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  • on June 19, 2011

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    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.

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  • on May 19, 2011

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    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.

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  • on May 04, 2011

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    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!!!..

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  • on April 23, 2011

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    Tasty and so easy to make.

    Note: I reduced the salt by ~1/2 per other suggestions.

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  • on April 20, 2011

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    Easy, fast and tastes better then most restaurants I have eaten in.

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  • on April 03, 2011

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    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!

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  • on February 26, 2011

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    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!

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  • on February 21, 2011

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    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!

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  • on February 14, 2011

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    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

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  • on January 24, 2011

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    This is just a question. This recipe looks fabulous, but I prefer clams over mussels. Can clams be substituted?

    Thanks!

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