Such a simple way of cooking mussels but what a great result! The sauce is creamy with tomato and basil and such an ever so slight chilli kick.
soooo good. just spicy enough, yet not too spicy. If you make the sauce ahead of time and refridgerate over night, the flavors become 5 times more rich and delish! then just heat up and add the mussels! all the mussels were gone in less than 5 minutes and everyone was raving. I used 4 1/2 lb of mussels, and they just barely fit in the amount of sauce. will use 4lb next time. - 11 Dec 2006 (Review from Allrecipes USA and Canada)
Wicked good! Yes, I said it! We halved it and I was a whimp about putting 1/2 of each pepper, but next time I won't be a whimp. Make sure you have lots of bread for sopping!!! THANK YOU! - 09 Nov 2006 (Review from Allrecipes USA and Canada)
I made this recipe for Valentine's Day and both me & my husband loved it. I didn't have the red chili pepper so I used a couple of pinches of red pepper flakes instead. It was perfect. Will make again - thanks for the recipe. - 14 Feb 2008 (Review from Allrecipes USA and Canada)