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2 servings, 5 cups (1.25 L) mussels and 3 baguette slices (27 g) each
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Only serve mussels that are fresh and alive. Before cooking, check to make sure that shells are tightly closed. Discard any that won’t close when tapped. After cooking, discard any mussels that don't open.
Prepare using non-alcoholic beer.
Rinse mussels under cold running water, pulling or scraping off the beards, also known as byssal threads, that are attached at the bottoms of the shells.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.