Posted on by Myfrenchkitchen

Mussels with white wine and cream (mariniére)

I love mussels and mu favorite is “moules mariniéres”, mussels in wine and cream. It is so quick to make and so delicious, we eat it often. The best time to eat mussels is from july to january. These mussels are from la baie du Mont-St-Michel. I dont give exact quantities, taste and add as you go along.

Moules mariniéres(mussels with white wine and cream)

Recipe:

  • About 1kg mussels
  • 1 large onion
  • 3 garlic cloves
  • knob of butter
  • olive oil
  • 1 lemon for zest and juice
  • glass of dry white wine
  • cream to taste
  • salt and pepper
  • fresh dill chopped
  1. Put the mussels in a large bowl with water and salt and leave for 5 minutes. Wash and rinse under cold water, pull out the beard and discard any open and broken mussels.
  2. Chop the onion and garlic and add to a big casserole.
  3. Add olive oil and a knob of butter, and sauté the onions and garlic until translucent.
  4. Add the glass of wine and some freshly squeezed lemon juice to the onions and leave to cook for about 5 minutes.
  5. Add the mussles, cover with a lid and cook for about 5 minutes or until the mussels have all opened up completely.
  6. Add the cream, turn off the heat and scatter the chopped dill and lemon zest over the mussels.
  7. Season and serve the mussels immedately with bread to mop up the juices and a glass of white wine.

Serves 4

Pinch of salt:

  1. The saltwater before rinsing helps to remove sand from the mussels.
  2. Discard all broken mussels and those that are already open.
  3. Dont cook the mussels too log to avoid them being tough and rubbery. Check on them, it takes only 3-5minutes.
  4. Replace the dill with fresh parsley.

Baguette for the delicious cream sauce

Scatter with freshly chopped dill

Mopping the sauce with some fresh, crusty baguette.

Posted on by Myfrenchkitchen

Toasted country bread with goats cheese, prosciutto and figs.

This is the last of our figs. So why not use it for a recipe that involves a delicious country bread we all love. Homebaked of course, or like I did, buying it from our boulangerie(bakery) who bakes much better bread than I can ever do! We ate it as a late afternoon snack after we had a very meager lunch. Or you can have it for lunch served beside a green salad. It is so simple and quick, I’m almost too embaressed to post it, but if you’re like me and prefer simple and quick, but still delicious, this recipe is for you.

Recipe

  • Four slices of crusty country bread.
  • Goats cheese
  • 4 slices of prioscutto ham
  • 12 small figs or 8 large ones
  • honey
  • freshly milled pepper
  • roquette sprouts
  1. Toast the country bread on both sides.
  2. Leave to cool and spread or places slices of goats cheese on the toasts.
  3. Tear the prioscutto ham into pieces so you don’t pull the whole slice of ham off the bread with the first bite.
  4. Break open the figs and place on the prioscutto ham.
  5. Drizzle with honey, sprinkle with freshly milled pper and top off with some roquette sprouts.

Serves 4 people

Pinch of salt

  1. Serve as a lunch with a green salad and pungent vinaigrette.
  2. Use a baguette instead of country bread.
  3. Use ricotta instead of goats cheese.
  4. Use other fruits like peaches or plums or even strawberries instead of figs. See my post, Baguette with red fruit and parma ham
  5. Leave out the sprouts and place under the grill for a few minutes.

The Provencal market

If there is anything that I adore, it is browsing the provencal market with a basket in hand. Even if you go home with an empty basket, the ambiance and joy of a market is already a gift to take home. There is something for everyone, from fresh local produce to meat and cheese, flowers and clothes, leather and pottery, nik-naks and art. I bought some sunflowers from Carpentras, a huge bunch and it is on this high note that I say goodbye to summer !

à bientôt

Ronell