This recipe has an Italian coastal flavour. It's a good first course. Serve with a rustic bread.
Excellent... couldn't stop eating! I made a few little changes, that I think really enhanced the flavor. I changed the 1/2 cup of water to 1/2 cup of chicken broth. I added some white wine after adding the broth, probably about 1/4C - 1/2C. I also added some crushed red pepper. After the musssels opened, I turned the heat down and let it simmer for a while so the potatoes and mussels would absorb the broth/wine flavor. Can't wait to make it again! - 23 Aug 2007 (Review from Allrecipes US | Canada)
This meal is great w/ a loaf of french bread and friends. I added onions to the anchovy, garlic, and olive oil. - 24 Oct 2004 (Review from Allrecipes US | Canada)
I made a half recipe of this, and substituted white wine for the added water at the end. Quite tasty, and very simple to make. I'd consider adding some fresh dill or fennel next time. - 24 May 2000 (Review from Allrecipes US | Canada)