Servings: six to eight.
This dish is part of a laid-back dinner party, with particular emphasis in the laid-back part. (There’s even a suggestion built into the timeline that reads, “Open a bottle of white wine to use in the mussels and the pasta. Pour yourself a small glass.” The sweet and briny mussels are a big part of what makes the dinner both company-worthy and stress free. Learn more about how to choose mussels from the market, and how to cook mussels, including how to discard the “beard” if you find one (don’t worry; it’s easy).
This was the second time I tried this. The first was better. Next time I'll use more garlic and better wine and curly parsley.
This is a wonderfully simple, tasty meal and my first time preparing it. I eat mussels whenever it's offered on a menu, but never did I think I'd be able to cook them. Thank you, thank you, thank you.
This was super easy, and it turned out amazing. I went a little heavier on the red pepper flakes and garlic and lighter on the shallots (didn't have enough on hand). Also, I used an inexpensive New Zealand Sauvignon Blanc; it was perfect to cook with and to drink while eating.
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!
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