Mussels in White Wine

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Wow! I'd give this six starts if I could! My husband requests this meal whenever we can find fresh mussels. Thankfully, they are easy to find where we live and quite reasonable. Saffron is expensive but I bought a small pack just for this recipe and so far, it has been enough for four meals. I took Ina's suggestion from her Barefoot in Paris cookbook and served this with linguine and crusty bread. Ina, thanks, you're the best!

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I bought saffron (more costly than my mortgage for the first time because of this recipe. It was SO worth it. I live in a modest cabin in the Rockies and my kitchen is tiny so I spend a lot of time watching the Food Network channel being jealous of the pantries. When I made this recipe, I used frozen, flown in mussels. They were on sale at WalMart. I bought enough for two preparations. The first one was so delicious, I made the second batch the next day while my husband was at work. It was meant for our supper but didn't make it past 4:30 p.m. I kept "checking" th broth and before I knew it, there were only two mussels left and a crust of bread. Rarely do I think about a recipe so much. Every grocery trip has me looking for mussels on sale. I just wish we had fresh. Thanks Ina, for such a succulent, unforgettable dish!

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I made these for my little sister's birthday and they were a huge hit. I didn't use saffron as I don't have the budget for it, but I added a little lemon zest instead and they came out great!

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I expected much more from a 5 star recipee, frankly I'm disappointed.

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I'm not a huge Ina fan but must say having made many mussel recipes this one is the best! Only change we made was added a small amount of dried red pepper flakes served with pomme frites tres bien!

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I have never made musssels before and was a little unsure how it was going to turn out. It turned out GREAT! I didnt have saffron, added the zest and juice of a lemon and I used a bundle of fresh cherry tomatoes instead of canned. I also served this over rice pasta as I am sensitive to wheat. I was so looking forward to eating left overs but my guest loved it so much there was none left over. I will be making this meal again and again!

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My husband and I love this!

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The broth in this recipe was truly amazing and gave the mussels a perfect flavor. Even our five year old like this dish. The saffron was the most expensive part of the dish, but worth every penny. We will for sure make this again and again. The only thing I did differently was to clean the mussels twice and soak them for a bit longer. There was absolutely no grit using this process. Great dish. Thank you Contessa!

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I love, love Ina. Great recipe but I fudged a little. I used Pernod for part of the wine because I love the flavor. EXCELLENT!!!!

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.....I buy my mussels at Costco when they occasionally have their seafood week-end sale. The bagged mussels are farm grown so there never is any sand in them, which eliminates the 'flour bath'. The bags usually weigh around 5 pounds. There are just two of us, but I always cook off the full 5 pounds using Ina's recipe. I remove the meat, from any leftover cooked mussels and return to the sauce, which I re-warm and serve the next day over pasta. Absolutely delicious served with warm, crusty bread and a green salad. Two excellent meals from 5 pounds of mussels.