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Monday, April 18, 2016

The “moules marinières“ recipe from Delices & Gourmandises

The “Moules marinières“ are mussels cooked with white wine. They are as famous as the fried mussels form the north of France and Belgium, and are awesome with a glass of white wine from Delices & Gourmandises.

Delices & Gourmandises tells you the story of the farmed mussels

The mussels’ beds or “bouchots” on which they are grown are those big wooden sticks used for fixing the nets in the sea, net that are used to catch fishes when the tide is low. It was totally by chance that some fishermen from the northern seaside of France noticed that mussels stay fixed on the sticks and on the nets. That is how the growth of mussels on the “bouchots” began. The shells are left to fix on the sticks at high tide and they are harvested at low tide.

Nowadays, farmed mussels are still grown on those “bouchots” that are placed as a V, from the Saint-Michel bay to the Aiguillon bay. They are classified as STG (Spécialités traditionnelles Garanties) from the EU and could have been proposed in Delices & Gourmandises catalog if only they were sweets or delicacies.

How to cook the “moules marinières”? Delices & Gourmandises offers you the recipe

The traditional recipe of the “moules marinières” is very simple. Just take one liter of farmed mussel per person. Tidy them perfectly. Cut some shallots thinly and let cook in some butter in a pan. Add some smashed garlic and chopped parsley. Add about half a liter of a white wine that you have chosen from Delices & Gourmandises cellar. Put the mussels in the preparation, mix well and cover the man. Stir gently sometimes until all the shells are all well opened.

Serve with French fries and a soft white wine, always form Delices & Gourmandises, as the Riesling Moulin de Dusenbach or a Bordeaux white wine Duc des Peyrières.


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