Mussels marinière from Modernist Cuisine at Home by Nathan Myhrvold and Maxime Bilet

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mna001 on March 16, 2025

    I haven't tried this method, but the instant pot, pressurized version of moules mariniere is way easier and tasted great (serves 2 -3)

  • twoyolks on February 23, 2013

    Shucking the mussels takes a lot of time. If making anything more than a single batch, blanch the mussels in batches. A light hand with the herbs yields better results.

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