About this recipe: Tomatoes and garlic are essential to this dish, which is light, fresh and full of flavour. A perfect preparation for mussels if you like to avoid the cream and butter so prominent in many other recipes.
I used blue mussels, green olives and linguine because of availablity and added a little lemon and fresh parsley. This is simple and delicious! Thanks for the recipe. - 20 May 2010 (Review from Allrecipes US | Canada)
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. - 16 Mar 2007 (Review from Allrecipes US | Canada)
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. - 14 Jan 2007 (Review from Allrecipes US | Canada)