Creamy Garlicky Mussels

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This is one of my favorite recipes. We couldn't get enough of this. Make sure you get a loaf of italian bread because you are going to want to soak up the juice after the mussels are gone. YumYumYum

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My husband and I did not enjoy this dish. Presumably because of the lemon peel, the broth was quite bitter. We definitely wouldn't make this recipe again.

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As a new mussel lover I have been trying new recipes the past few weeks. This one is great, taste of mussels really stands out. Followed recipe, blending in a few mussels in the end adds a lot of flavor. I also added a few tablespoons of heavy cream, as that always makes any recipe better. Don't forget bread for dipping! A keeper!

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We had it on pasta. My husband typically hates when I branch out too far from the "standards" <sigh>, but loved this! My only little complaint is that the mussels didn't fully puree and kept getting stuck in my immersion blender. But once it was all mixed together, you couldn't tell.

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Great flavor. I made a 10 pound batch for a crowd of people and they went over very well

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I dont have an immersion blender, so I just increased the amount of butter in the beginning and served the mussels in their shell with the sauce without blending it. It was fabulous with some toasted french bread rubbed with garlic. Cant wait to make this again!

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Such a delicate flavor. I didn't think I liked mussels until I made this dish. I'll probably use this recipe again.

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very easy, simple, quick and delicious.
it goes well with white wine. i didn't have thyme, so made this recipe without it, but it was still good.

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This recipe is easy and so good. Served with a hot loaf of bread and a salad makes a wonderful meal.

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We made this one evening for a small dinner party with friends. It is FANTASTIC! We also had this at a cafe in Paris recently, and ours tasted better. Sorry Paris!