Excellent recipe. Made this as an appetizer for Christmas Eve dinner, and my family (who are great cooks) loved it! First time making mussels, although I eat them out all the time. Will certainly make this easy recipe again. So good with crusty bread!
Delicious, yet really simple and quick - the only slightly time-consuming thing is cleaning the mussels (I've never cooked mussels before, although I've eaten them lots in restaurants, so I researched and learned that you should pull the beard out through the hinged side to avoid damaging or killing the mussels - see http://allrecipes.com/howto/cleaning-mussels/). Added one sliced leek and used 10 garlic cloves instead of 6. Made it for a Christmas Eve dinner with friends, with crusty breadd to dunk, and a salad - perfect for a night when you want a tasty meal but want to conserve both time and effort.
This is an excellent, straight forward recipe. I did not have shallots and substituted a leek which I will do again. I also will confess that I added a few extra Tablespoons of butter at the end...we had very high quality mussels from Maine. A side note, when your bring them out of the fridge and they are open, do not panic. They are in resting mode. Toss them around a bit and the mussels will shut tight.
Excellent! Very tasty. We even increased the amount of garlic, but we are fiends :) The best in-house mussels yet.
I think we have started a new tradition on New Years Day. We had this for brunch with some great crunchy bakery bread.