12 Reviews of Ahoy There! Moules Marinières - French Sailor's Mussels

From: JackieOhNo!

On Oct 23, 2008

This was exactly what I had been craving ever since I saw a Food Network show featuring Moules Frites (I made the frites as well). It was simple and easy to prepare, but the flavor was anything but ordinary. An excellent meal! Thanks for posting, FT. Made for Newest Zaar Tag Game.

From: newfie wanna be

On Nov 10, 2008

I made these a while back and forgot to review them. I had some friends and family over and made these as an appetizer. The people eating them were from Newfoundland and they would usually just boil them in salt water. Now I think that this will be their new way to prepare mussels. Thanks so much Tart. Deb

From: The Flying Chef

On Oct 22, 2008

Excellent!! Yet again French Tart another winner. We love mussels and this was another great way to prepare them. I did change amounts as I made this with 2 kg of mussels, but gorgeous none the less. I have had this one saved for a while and am glad I tried it. I made as is for a mussel recipe for two, with the remaining mussels, I removed meat and made a sauce from what you had listed and added extra ingredients to make a pasta dish as well. This by itself is wonderful and has so many possibilities for adaptions. I loved the flaovurs and simplicity of this dish and it is soooo good with fresh crusty bread to soak up the juices. My hubby must have eaten an entire french baguette with this as he loved the sauce. Thanks for posting FT

From: wicked cook 46

On Mar 24, 2009

I don't like mussels but this was made for my DH and he LOVED them. Ok I did eat one and the flavour was divine and I did dip my bread in the sauce ALOT LOL Made for Everyday is a Holiday tag March 2009

From: Firehousecook AKA Cap'n Jack

On Dec 16, 2008

Magnificent. BUT, I see this recipe is only for one, me. Just kidding. Such happiness from a lowly crustacean. When it comes to shellfish I am a pig. Don't get them to much where we live so have to make up for it when we can. Daughter came to visit with 5 pounds of Mussels. All gone. used this recipe and loved it. Thanks so much for a perfect marriage of items. Cap'n Jack

From: MariaGinaC

On Mar 24, 2009

I made these for Christmas Eve instead of my Italian version. They were delicious. My husband loved them as well as all of the children in the family. The sauce was perfect for bread-dipping! This recipe was a very pleasant change for us.

From: Charmy

On Sep 15, 2009

very good mussels!!scaled down the recipe for one and made this for my BF last weekend and he loved it served with fries and crusty bread.Will do it again thanks for the recipe

From: Chef #673453

On Mar 24, 2009

This was absolutely amazing. I really don't know what else to say! I can't think of anything I would have done differently. I did substitute some of the butter for olive oil but definitely could not tell the difference. Since I didn't have any cream or creme frais, I used some Carnation Evaporated milk and still got a nice, creamy sauce. This is a perfect mussel recipe and one which will be on my favourite list from now on.

From: IngridH

On May 27, 2009

I have to add my praise to all the other reviews- this was an outstanding dinner! I wanted a straw to slurp the last bit of creamy goodness out of the bowl, it was just that good. I used butter, as called for, and for the hers, a combination of tarragon, oregano, and basil. No added salt was needed, this was perfect as-is. I served with french bread for dipping, and wished I'd had a whole lot more! Thanks for posting a wonderful recipe. Made for ZWT5 by one of the Cooks with Dirty Faces.

From: evelyn/athens

On May 28, 2009

Frenchie - you are a goddess. I think this has just become my favourite rendition of the classic. The creme fraiche made all the difference (thank the Lord for Carrefours!). Dare I say I will be having these again tomorrow?