Comments on: Mussels in White Wine Garlic-Butter Sauce

By: Gary Bisaga

Gary Bisaga — Sat, 08 Jan 2022 21:34:37 +0000

This looks great. Reminds me of the times I ate dinner in Chez Leon, right off the Grande Place in Brussels. Best mussels I ever had, made just like this! Here’s a tip I learned from the Belgians: don’t use a fork to pull out the meat. Rather, eat the first one using a fork, then use the shell as a pair of tongs to pull the meat out of the others.

By: rivergirl10

rivergirl10 — Wed, 19 Jan 2011 17:48:47 +0000

Now I just have to figure out how to make the sauce thicker. Surely it wouldn’t be so simple as adding a little flour. You think? Thanks for your note on email.

By: dishinanddishes

dishinanddishes — Wed, 19 Jan 2011 16:48:35 +0000

Oh my gosh – adding cream to the sauce (check out rivergirl10’s review!) and adding pasta – sounds FABULOUS!

By: rivergirl10

rivergirl10 — Thu, 30 Dec 2010 19:51:18 +0000

dishinanddish, I have made this several times right by
your recipe. It is excellent. We keep looking at the yummy sauce left over and decided this time to make angel hair pasta. I added heavy cream to the sauce after I removed the mussels. My husband and I moaned and groaned through the whole meal. I wish I knew how to make the sauce creamier. Thank you for sharing.

By: lmelito

lmelito — Fri, 25 Jun 2010 23:03:38 +0000

This was awesome!

By: sdl62077

sdl62077 — Wed, 14 Apr 2010 23:42:53 +0000

I just made these tonight for dinner and they were SO good!!! I loved the broth, it was lemony, garlicky and absolutely delish! I will definitely make this again!

By: Nobody Puts Mama In A Corner!

Nobody Puts Mama In A Corner! — Sun, 17 Jan 2010 20:09:24 +0000

OH YES I love mussels!