And mussels again….

coquillages

In the sunlight on a chilly morning in the centre of the village there was a queue forming for oysters, clams and mussels long before the van arrived.  We bought a kilo of mussels for lunch.  We cooked them in a glass of white wine while separately sautéing some sliced shallots and pieces of poitrine fumée (smoked bacon).  When the mussels were cooked we added the shallots and bacon and put chopped parsley and garlic over them to serve with a glass of white wine and crusty bread.

mussels jan 14

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