1 Review of Moules Mariniere

From: Zurie

On May 11, 2007

Delicious! It's straight-forward and easy to make. I used a little more creme fraiche, and because of the live mussels I strained the juices: there was a little fine sand which were inside the shells. I'd advise others who use fresh mussels to be aware that, no matter how well cleaned, some grains of sand often stay behind. A simple, classic recipe. I served it with my No-Knead Bread and a mixed green salad — and wine, of course! Thanks, Lene, for a keeper!!