Monday, July 23, 2007


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.

Gather friends.

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.

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