Mussels in White Wine

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I have made this recipe three times and have not changed a thing! Last night I made it for a dinner party with 5-1/2# of mussels and doubled Ina's recipe - it was perfect! The only suggestion I would make is that if you want to prepare and clean the mussels in advance, after doing so, put ice in the bottom of a large bowl, put in the mussels and cover them with another layer of ice and refrigerate! THE BEST EVER! Prepare to accept the compliments!

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I made this last weekend and followed the recipe except that I used regular butter, not unsalted, and fresh Roma tomatoes instead of canned. I should have tasted the broth before adding the second teaspoon of salt to the pot, so it was definitely my mistake that the broth was a little too salty. This was more labor-intensive than I would have thought from reading the recipe. Although it was good, I probably wouldn't make it again. We have several Italian restaurants that offer similar great, inexpensive mussel appetizers, so I'd prefer to go that route in the future.

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I love to eat mussels in a restaurant, but never made them at home. This recipe was easy, fast and absolutely delicious!! I only made one substitution, which was using a fresh tomato instead of the canned, but it probably didn't make too much of a difference. I will definitely make this again.

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Too salty. I think the salt could be cut down by half.

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I've now made this twice & it is amazing. If you have pretty clean mussels from a good market then you can skip the flower process. Remember with mussels you want to avoid keeping them for too long in a plastic bag because they are alive! I've heard using a mesh bag is preferred, but in most seafood markets that means bringing your own. This recipe comes together so easily & is amazing. I honestly feel like this is better than some restaurant mussel dishes I've had. Try this! My only complaint is when we run out of mussels & I wish we'd bought more ... but then comes the crusty bread & sauce to the rescue. Great recipe.

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We have made this countless times, with an omission here and there, depending on what we have on hand. It has NEVER disappointed! As others have said, the broth is exceptional with crusty bread. Don't fret over exact measurements of anything in this recipe- for instance, a cup of shallots is a LOT! Just go with the basic gist of this, and know you can't screw it up. Just DON'T overcook the mussels. ;

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My boyfriend and I loved this recipe. We ate it with a crusty baguette and roasted vegetables. I can't wait to make this again for company! It was so easy and delicious!

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This recipe was so easy and wonderful. It was the first time I made mussels at home, and it was a smashing success. I paired it with Ina's garlic bread (in her back to the basics book and a salad which was the perfect weeknight meal. I highly recommend this recipe!

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My fiance loves mussels. We've never cooked with them before, so we thought we'd give it a try. This recipe was so simple and SO delicious. I think soaking the mussels with some flour is a great tip - I had never heard that before. Be sure to have lots of good crusty bread on hand, because dipping the bread in the broth is absolutely the best part of this dish. Enjoy!

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I made this tonight for our Good Friday dinner. It was perfect because there was no bacon or chicken stock in the recipe. I used dried herbs and I omitted the saffron because I didn't have it, but the sauce was still beautiful and fragrant. I also added a pinch of red pepper flake since my husband likes things a little bit spicy, and I used a 14.5 oz can of diced tomatoes (drained since we put it over whole wheat spaghetti. Thanks for such a great recipe Ina!