Thursdays in Pacy-sur-Eure are market days. We usually don’t have a plan in mind with regards to what we want to buy, but instead look and see what looks the freshest. Today the mussels at the “poissonier” (fishmonger) were on “promo” for 7 euros for 2 liters, a great deal. One liter of mussels serves one person so this was just the right amount for 2. Fishmongers are always in a jolly mood. These guys (and gals) are some of the hardest working. But the fishmonger’s market stand always strikes me as the most upbeat and friendly. We certainly have found “notre” (our) poissonier!
To complete our moules-in-the-making, we bought a “bouquet” of fresh parsley and onions at the “primeur” (the fruit and veggie seller).
The first step is to melt a generous slice of butter (about 2 tablespoons) in the bottom of a big casserole. All of the mussels will need to fit, so get out your largest one! Dice one onion and a couple small shallots. Finely slice 3 small carrots and a handful of chopped parsley and add all to the melted butter. Cook about 10 minutes on medium to high heat.
Add in the cleaned mussels and stir well. To clean the mussels you should first rinse them well with cold water. Each mussel will have a little seaweed-like string hanging out of it. Pull the string out, and you are done. Rinse again and then add all of the mussels to the casserole. The carrots won’t be completely cooked yet. Mix well and cover and let simmer over medium to high heat for about seven – eight minutes.
Add a generous soup spoon of creme fraîche and about 2 cups of white wine. Stir and let simmer another 7-8 minutes.
When all the mussels are open and the carrots are cooked, tell your family “à table!” (ah tab-luh)! Enjoy with a crusty baguette with salted butter and you’re already halfway to Deauville! Yum
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