Pépin demonstrates two ways of cooking mussels. His recipe for moules marinière includes garlic, white wine, onions, seasonings and herbs. It becomes a moules poulette when it is finished with a bit of cream and starch for a slightly thickened sauce. [VID: Jacques Pépin in his kitchen, demonstrating how to cook mussels. Transcript: Hi, I'm Jacques Pépin, and this is "American Masters at Home." Simplest way to do mussels is the moules marinière, so called. You get that in all the bistros in Franc