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Moules Poulette (Broiled Mussels with Mushrooms, Lemon, and Cream)

This savory dish of gratineed mussels on the half shell is based on a classic French recipe.

Source: Martha Stewart Living, January 2002
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  • caraflora1
    8 OCT, 2017
    This recipe was simple and the results were wonderful. The only thing I did differently was add a sliced clove of garlic to the sauce. We called them "PNW Nachos" to keep it low key. Slurped up all the sauce from every shell. Thought the cheese might be strange, we had to use a bit more to cover all the mussels. It seemed so lightly covered, but the flavor came through with the sauce. It was delicious. Can't wait to make these again.
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