Recipe should insist on LOTS of bread for dipping because the garlic butter is almost as good as the mussels themselves. Made this as an appetizer but it really could be a whole meal it's so delicious.
Member since: Jan 6, 2002
gobananas August 6, 2014 REVIEW:
I could easily make a meal out of these! I used salted butter because I was afraid it would lack flavor otherwise. That was the only change I made.
Guest Foodie October 27, 2013 REVIEW:
I'm pretty sure you are supposed to THAW the mussels before using. I think the recipe just failed to include that but it's pretty much implied otherwise getting the top shell of would be a pain I would imagine. Also, they'd tend to be wattery and thin the butter sauce. Properly written this recipe should probably read to put the thawed mussels in a baking pan large enough to hold them in a single layer then put the sauce over them and bake. By having them on a baking sheet the sauce goes all over and this way you can spoon it back on top or when serving put into a bowl with the mussels and then have more dipping sauce for the bread. Overall this is a decent recipe but it implies a lot that many cooks might not know or think to do.
Phoenix July 3, 2013 REVIEW:
I wasn't sure why this called for frozen mussels. I bought fresh and they worked great. Simple recipe but I liked that because I love the flavor of fresh mussels.
shera_1981 March 25, 2008 REVIEW:
Tricky with the frozen mussels, but well worth it. It was described as BETTER than a restaurant!! woo hoo!!