Mussels are extra good when steamed in a mixture of beer and wine. Sop up the lovely juice with crusty bread or serve the mussels over linguine.
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)