RECIPES OF FRANCE

Moules de Bouchot avec (Frites or salad)

Mussels served with either chips or salad

Four 4 to 6 people:

2kg of Moules de Bouchot

200gsm of blue cheese - Roquefort or similar, roughly chopped

Half a bottle of dry white wine (more if you want a glass yourself)

3 shallots

A large dollop of Creme Fraiche (or thick cream)

A large knob of butter

Flat leaf parsley to garnish - roughly chopped or ripped

Salt and Pepper to taste

Method

Buy the moules the same day you are going to cook them.

Wash the Moules under running cold water in a colander. You can make the sauce in advance or at the same time as cooking the moules.

For the sauce: Finely chop the shallots. Melt butter in frying pan and add shallots, stirring frequently until tender. Do not let them go brown. Then add a glass of white wine, and simmer for a few minutes. Add the crème fraise and the cheese. Stir continuously until the cheese has melted. Season to taste.

The Moules: While making the sauce or, when you are ready, heat the remainder of the white wine in a large saucepan - add the moules and cook for about five minutes, stirring occasionally, until all the shells have opened. You can put a lid on the pan if you wish.

If you have made the sauce in advance, reheat, and as soon as the moules are cooked, tip them into a warmed dish, pour the heated sauce over the top and sprinkle with parsley.

Serve immediately with a large basket of chips or salad if you prefer.

The complete meal costs approximately 2-3€ a head (if you are buying your ingredients in France)

It is very easy to make and absolutely delicious.

For interesting salad ideas click here