Mojo Moulies

It took forever to cook the wine down enough for the overwhelming flavor to become more mild. The amount of liquid after steaming was unmanageable and the consistency upon puree was much too thin. Perhaps adding a very mild wine or forgoing it entirely would have helped and next maybe I will make a cream sauce instead.

I’ve made it 5 times now, it’s excellent!

I used Taylors dry sherry instead of wine. (I never found a wine I liked cooking with.) Used two pounds of mussels, nixed the tomato and added two teaspoons of Tarragon vinegar which put this recipe over the top. I served it with toasted Italian bread to sop the sauce and it was absolutely delicious.

I was looking for a mussel recipe that would compare to a restaurant that we go to occasionally called the Bowery Dugout; they serve a similar recipe as an appetizer that is awesome. This was different but every bit as good.

My wife and I are both fans of mussels and have made several traditional recipes in the past. We were expecting something great from this but were horribly disappointed.

Upon pureeing the sauce, I was left with a frothy green-brown sauce that was very briny. It lacked any particular flavor aside from blended mussels. I was unable to try more than one bite. My wife was able to eat it, but she agreed that it was not anything spectacular.

I’m a huge fan of AB’s recipes, but I’d say skip this one and try a typical white wine and shallots preparation that doesn’t blend in the mussels.

My husband doesn’t like mussels so we opted for shrimp instead and it turned out fabulous. We threw it over some noodles and were both very pleased with how it came out. Will definitely do this one again!

We made this with two pounds of mussels and a large loaf of bread for two people. The sauce was so good, we ended up dipping the whole loaf of bread and THEN making some fettucine to pour the rest of the sauce over! I would highly reccomend serving this over pasta… also, I know most people don’t agree with putting cheese on fish, but a little grated parmesan on top of the sauce and pasta was KILLER!

First time I have cooked mussels, put me at ease. Great recepit to start with and you can improvise from there.

The great thing about this recipe is that even a grad student with limited resources can make it! My sauce turned out a little thin, but I think the problem was that I tried to make too many mussels and didn’t add enough to thicken the sauce. At $3 a bag, I’ll definitely make this dish again!

The thing I like most about Alton’s show is that he gives you info, not just a recipe. So even though I did not have leeks or parsely, I still made quite an incredible batch of mussels. I love garlic, so i used alot, plus quite a bit of hot pepper (red).

The feature of this recipe i like most is the idea of adding cooked mussels to the sauce and stick blending to thicken it.

The key also is to get fresh mussels and not kill them before cooking. Many seafood places put them in a plastic bag. Open it. Let them breathe. Don’t overcook them either. 3 – 4 minutes is really it, otherwise they will get tough.

My husband actually moaned while eating this dish. I was a little jealous. Really easy to follow with great results!! I strained the sauce because it was a bit too chunky. I think it was because my stick blender has seen better days. But the recipe was fab.