Mussels Mariniere

You can use black or New Zealand green-lipped mussels for this French recipe. When buying either type, select ones with tightly closed shells that are not cracked or broken. If a mussel is open, tap it; it should close promptly. To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this recipe to a friend.
Customer Reviews for Mussels Mariniere
Review 1 for Mussels Mariniere
5 out of 5
5 out of 5
Memphis, TN
May 2, 2010
Would You Recommend? Yes
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Delicious anytime!
May 2, 2010
This is a wonderful, easy way to prepare and serve mussels. I love garlic so I added one clove of that diced. If you like mussels you should try this recipe; once you do like will turn into love. And don't forget the bread for soaking up the pot liquor, it's the best part!