Moules Marinière

Mussels cooked in a white wine sauce and onions and maybe a hint of garlic. Not everyone’s choice I acknowledge, but looking around the restaurant at Sunday lunch there appeared to be quite a few diners who did choose them.
As for me, give me a menu which includes them and chances are my decision as to what to eat will be made very quickly.
But this was intended as a birthday treat for me. I am not going to reveal how many birthdays, because at my age I have lost count. Nor did I count the number of mussels in the huge pot placed in front of me. But it kept me going joyfully, inelegantly using my fingers and the shells of the mussels to pick each one out of its own shell.
On occasions I will prepare them at home because they are very easy to cook, although perhaps a trifle tedious to prepare, but when I am being treated I am quite content to sit back and allow a chef to prepare them serving ready to eat.
Today’s were excellent.

The house even gave us a bottle of fizz to celebrate. Merci Beaucoup!