Moules

I love to cook, so one way to pass my time in France is to try new recipes. I remembered having moules (mussels) with Jacqueline at the start of my stay, so I decided to try to recreate the dish myself. I asked her for a list of the ingredients, and then got to work.

Ingredients

1kg moules

100 ml dry white wine

1 onion

A handful of parsley

Garlic (optional)

I started by throughly cleaning the moules. They must be closed shells. If they are open, and don't close with a little tap, you must get rid of these ones. 

I then started frying the onion in some butter, until it became soft and transparent.

I added the garlic and a bunch of parsley, and the wine.

Once it began to heat up, I put the moules into the pan, and put the lid on.

They steam cook in their own juices, with the added flavour of the wine. 

You know they are ready when the shells are all open.

I served them in little bowls as seen in the first picture, with a big chunk of fresh French baguette.

A very simple recipe to follow, for a very authentic and tasty French dish. The 1kg of moules recommended by the teacher was far too much for me to eat alone, so I'd say that this was a recipe for 2. Also, remember to throw away any shells that don't open once cooked.

Et voilà

Bon appétit!