This is a classic recipe that's simple, too. Most of the work is preparing the mussels; cooking takes very little time. Crusty bread is essential for dipping in the buttery wine sauce.
This is a very traditional French recipe and it has never failed me! I use shallots instead of onions and I sometimes add heavy cream after removing the mussels from the pot for a creamier version of the broth. Yum! Valerie - 31 Aug 2002 (Review from Allrecipes US | Canada)
My boyfriend raved about these when I made them for a Valentines Day appetizer. He still asks for them every now and then out of the blue for a no-reason romantic dinner. I agree with adding a shot of heavy cream to make the sauce just thick enough to coat the mussels. I serve them as a first course appetizer in a shallow platter. I garnish the appetizer plates with plenty of lemon wedges for each of us and provide bowls for the discarded shells. Be sure to have a second set of fresh napkins ready when serving the second course because this appetizer will require full use of your first set. - 25 Aug 2002 (Review from Allrecipes US | Canada)
It was my first time making mussels - this dish couldn't have been easier to make. Absolutely delicious... Will definitely make again! - 04 Sep 2002 (Review from Allrecipes US | Canada)