Big disappointment. Edible, but wrong so many ways. First of all, there were 3 big eaters and I bought just 2 pounds of mussels and we had leftovers (maybe wouldn't have if they had tasted better), but 2 pounds for 3 was ample - not 5 pounds for 4! Secondly, boil 10 minutes and then lower heat and cook another 5 until the shells open? You're kidding, right? The shells opened within a couple of minutes in the pot. That left the onion and garlic not cooked enough and the beer taste very pronounced. Glad I didn't bother with the linguini, as the the broth was, well, broth-like and not likely to stick to anything. We fished out the mussels and ate the bread. First time I had tried a recipe that included both beer and red wine. Probably the last. Try another recipe. At $4.99 a pound, mussels deserve better.  -  25 Dec 2007  (Review from Allrecipes USA and Canada)

This was my first time making mussels at home; this recipe was easy and delicious. I stuck to the recipe, but added mushrooms, and served over pasta. My teenager and I loved it! Fabulous!  -  18 Nov 2007  (Review from Allrecipes USA and Canada)

Melissa's recipe is terrific, just like the other reviewers said! I served it over linguine and sprinkled red hot pepper flakes on top for an added kick. A must try!  -  01 Mar 2007  (Review from Allrecipes USA and Canada)