According to a few posters at the end of this Guardian article: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/jun/21/how-cook-perfect-moules-marinieres?INTCMP=SRCH Mussles that are still closed at the end of cooking are perfectly fine to eat. Their info seems to come mainly from those boffins at QI. I'm sure, like me, most people have been taught/told to chuck any unopened mussles as they're dead and consumption will see you develop a closer than desirable relationship with your toilet. Can any clever biologists, food scientists, or downright brainy people out there provide some good solid facts either way? I'm cooking mussles tonight and won't be experimenting with eating the closed ones. Also the author of the article puts the view forward that garlic is a bit of a quirky addition to moules marinieres and most 'proper' recipes don't include it. To me this is utter rubbish, loads of garlic is essential to a good pot of moules. Any thoughts?