This is a fantastic episode packed with great tips. Jacques Pépin demonstrates 3 ways to prepare mussels. He starts with Billi Bi soup, a creamy, flavorful soup with a mussel base. The second is Moules Provencale, broiled with butter, garlic, parsley, and bread crumbs, it's a smilar preparation to escargot (minus the snails!). The last recipe is Mussels Remoulade, a rich, slightly salty mixture, served with large lettuce head leaves. If you try one of these recipes, let us know in the comments!

What you'll need:
2 lbs mussels, 2 cloves garlic, 1 cup wine, 1/2 cup chopped onion, salt and pepper, olive oil
Billi Bi Soup: 1 1/2 tsp potato starch, 1 tbsp water, dash of Sriracha, 1/2 cup cream, chives
Moules Provencale: 2 tbsp butter, 1 tbsp olive oil, 2 tbsp parsley, tsp garlic, salt, pepper, 1/2 slice bread (similar to escargot)
Remoulade: 1/3 cup mayo, 1 tsp Dijon, 1 tsp capers, dash of Tabasco, gherkin or cornichon, 1 tsp anchovy paste, 1 tbsp parsley, large lettuce leaves,

Jacques Pépin Cooking At Home: Mussels
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About Jacques Pépin Cooking At Home:
Jacques Pépin Cooking At Home features short recipe videos that transform readily-available ingredients into exciting new dishes, perfect for newly-anointed home cooks and seasoned chefs alike. Presented by the Jacques Pépin Foundation, an organization dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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