It just wouldn't be a weekend in Brittany without friends and mussels. Les amis. Les moules. A winning combo.
The recipe is simple.
Walk to marché down the street for ingredients.
Check out rainbow on grey cloudy horizon.
Get biggest pot available.
Sauté chopped shallots in life-altering-palate-inspiring local butter from la crèmerie, toss in some Muscadet, add mussels fresh from the fishmonger at the market. Stir. Remuer.
When the shells are open, add a carton of crème fraiche. Stir again.
Open another bottle of Muscadet.