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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 16, 2007
This was yummy, although it did seem to miss something, I'm not sure what. The first time I made this exactly as stated, the second time I added a couple of Tb's of sundried tomato pesto and a dash of chilli, plus a bit of salt. It was still very nice, but needed a little more oomph. Maybe next time I'll add whole black peppercorns.
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5 users found this review helpful

Reviewer:

cassie
Cooking Level: Expert
Home Town: Ballarat, Victoria, Australia
Living In: Geelong, Victoria, Australia
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 14, 2007
Pretty good. I only had pre-frozen mussels since I do not live in an area that you can buy fresh, so I cooked them right at the end and turned them in. The pasta was pretty good, decent flavor, although I do not usually like such a watery sauce on my pasta. I would try again and modify the ingredients to more my liking.
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2 users found this review helpful

Reviewer:

Erica
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Cooking Level: Expert
Living In: Salmon Arm, British Columbia, Canada
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 16, 2006
This dish came out great. I used frozen black mussels which worked out nicely. I also added some hot pepper to give it a kick.
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3 users found this review helpful

Reviewer:

Barriej9
Cooking Level: Expert
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 18, 2004
I made this as a light main dish with crusty bread. Very tasty. I used canned fire roasted tomatoes for added flavor. Next time I will use black mussels because I think they are easier to clean and prefer their taste.
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3 users found this review helpful

Reviewer:

MINDCRUSHER1376
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