This dish is best served right in the kitchen so each batch is eaten as it is ready! The same cooking liquid is used each time and gets better and better.
Good Stuff! I cut the recipe in half because eight pounds of mussels seemed like a lot. The 4 of us were so enamored with these mussels that I wish I had gotten the extra four pounds to make the next day! Good and simple, but you feel like you're cooking dinner in someones seaside villa! - 03 Mar 2009 (Review from Allrecipes USA and Canada)
I fell in love with Mussels when I spent a fall in Belgium and this recipe was so delightful and easy. I added 1 small red pepper and 1/2 a portabella mushroom as I had them handy. . - 01 Dec 2010 (Review from Allrecipes USA and Canada)
loved it - 13 Jun 2016 (Review from Allrecipes USA and Canada)