Mussels: an old story
Mussels have been eaten in France for a very, very long time.
Mussels have always been eaten by mankind. A number of mussel shells have been found in a prehistoric cave, suggesting that people of the time ate them, although some historians believe that they probably used the shells as a kind of spoon , and that we can't be sure that they actually ate the flesh. It has to be said that a cold, live mussel doesn't exactly sound appealing... In France, they have long been the dish of the seaside poor, like oysters for that matter, and it was a long time before they were considered worthy of joining the French table.
In France, mussels have been found at the prehistoric site of Baurieux la Plaine in the Nord region, alongside arrowheads. Given the North's love affair with moules-frites , it's no coincidence that the first mussels were eaten over 5,000 years ago, and the first fried mussel was probably invented in the 17th century.
A seventeenth-century kitchen. Illustration chosen by Monsieurdefrance.fr: Extract from the Encyclopédie by Diderot and d'Alembert.
According to legend, it was a Scotsman named Patrick Walton who invented "mytiliculture", or mussel cultivation. Stranded on a beach at Aiguillon, in the Vendée region of France, after a shipwreck and with nothing to eat, he came up with the idea of catching seabirds by planting nets on stakes above the water. To his great surprise, no birds were trapped, but more and more mussels clung to the nets. He may have inadvertently invented the bouchot farm. The mussel has a bright future for mankind, not only because it can be eaten, as we shall see, but also because we are increasingly studying the natural glue that enables it to cling to rocks. It is also a promising avenue for reconstructive surgery.
The different types of mussels eaten in France
Fresh mussels: illustration chosen by Monsieur de France: igorgolovniov via Depositphotos.
Bouchot mussels: the queen
Bouchots in northern France. Photo chosen by Monsieur de France: christophe.cappelli for dépositphotos.
It's probably the best. It's raised on"bouchots", or wooden stakes that allow it to hang on and take advantage of the ebb and flow of the tides. Bouchots are found throughout France, particularly in the Nord region, but especially in Normandy and Brittany. The most famous bouchot mussels are those from the Bay of Mont-Saint-Michel, which have even been granted an Appellation d'Origine Protégée (A.O .P.). This A.O.P. guarantees the traceability of the mussels (they come ONLY from the Bay of Mont Saint Michel), genuine food safety and, above all, a high meat content - in other words, plump mussels on the plate.
When should you try Bouchot mussels?
From June to February, and mainly from July to January, is the time when they are fully mature and of good size. For a long time, it was said that mussels should only be eaten in the "R" months, because they couldn't be kept for long. Nowadays, with the cold chain, the question no longer arises, even if they are at their best in autumn.
The rope mold
Inspired by Patrick Walton's method, it is raised at sea and is always underwater, unlike the bouchot mussel, which is only covered with water at high tide, i.e. twice a day. They are finer and much more iodized.
When can you enjoy rope mussels?
May to July.
Common mussels :
It's the one you find everywhere. Common mussels are quite sharp and often small. They are widely eaten.
When should you eat mussels?
From May to February.
In short, when do we eat mussels?
The best is the bouchot mussel, from the Bay of Mont Saint Michel. Mussels can be eaten from September to April, but from May to August they are milder and sometimes smaller. They are plumper and more flavorful from September to January, or even April for some.
Mussel recipes
Cooked mussels / Photo chosen by monsieur de France: angelsimon from dépositphotos.
They can be eaten "à la provençale" (with tomatoes, garlic and onions), "marinieres" (with white wine), or with cream, but they also lend themselves to a wide range of recipes, such as cider with chorizo. Note that mussels are cooked when opened. You can't eat an unopened mussel. Eat them as soon as you buy them. And don't leave them in the car all day!
Mussels marinière
Ingredients:
For two people
- 1.5 kg mussels (750 g per person)
- 2 garlic cloves
- 2 shallots
- A little parsley (half a bunch is fine)
- 40 cl white wine
- 30 grams salted butter
- Thyme (not too much!)
- Pepper (a little)
The process:
- If your fishmonger hasn't done so, clean the mussels. Scrape the shells a little and rinse well with clean water.
- Slice the garlic and shallots not too finely.
- Finely chop the parsley.
- Take a large, tall saucepan or, better still, a pot.
- Put in the butter and melt
- Sauté shallots and garlic.
- Add the mussels
- Then add the white wine
- A little thyme and a dash of freshly ground pepper to finish it off.
- Stir often to cook the mussels thoroughly.
- They're cooked when they're all open
There's no need to add salt - mussels are already salted by the sea. At worst, your guests will add a little salt.
Tip:
Remember to put any leftover juice in a little cream in the fridge and make your own pasta with this sauce, it's just perfect!
Moules marinières with a little parsley. Photo chosen by Monsieur de France: Kasza via dépositphotos.
Mussels à la provençale
Ingredients:
For two people
- 1.5 Kg mussels
- 250 grams crushed tomatoes.
- 12.5 Cl white wine (one glass)
- 1 onion
- 1 garlic clove
- 1 bouquet garni
- 1 little olive oil
- 1 dash pepper
The process:
You will have cleaned your mussels and followed the instructions given to you by Monsieur de France for preparing the mussels in the Moules Marinières recipe.
- Slice onion and garlic not too finely
- take a large saucepan or, better still, a pot
- Sauté the onion and garlic in a little olive oil (it's the Provençal way, after all!).
- Pour in the white wine and reduce for 2 minutes over low heat.
- Pour the molds
- Pour the tomato paste
- Pepper
- Stir often, it cooks quickly and is worth the trouble.
- Mussels are cooked when they have all opened.
There's no need to add salt - mussels are already salted by the sea. At worst, your guests will add a little salt.
Mussels with tomato sauce. Photo chosen by Monsieur de France: zkruger from dépositphotos.
What do you drink with mussels?
A white wine! Fresh, dry is best. Try Muscadet or a nice Loire wine. They're also perfect with a white Burgundy, such as a small Sancerre.
Sorry for any mistranslations, but our translator doesn't want to work until he's finished his moules à la crème.
Shall we continue with a Breton recipe?
