Moules Marinieres

Years ago I fell in love with a family owned restaurant at St Vaast la Hougue in Basse-Normandie on the Cherbourg Peninsula in France. Then there was another at Le Touquet. And as years went by countless more throughout all parts of France.

Not to mention the gastronomic delights to be found on the Cote’ d’Azur, in Provence and Languedoc.

Truth is, it was the culinary expertise of the house, rather more than the bricks and mortar and décor of the individual restaurants I fell in love with. But there was a single common ingredient – moules marinieres, the classic yet simple and inexpensive French dish of mussels cooked in a velvety sauce of white wine, shallots, garlic and cream, sprinkled with chopped parsley.

Of course, I am partial to any kind of fish or seafood and my decision is quickly made if we eat out and there is any fish dish on the menu.

Yet nowhere perhaps is quite like France where moules are to be found on the menu in possibly the majority of restaurants. Or Belgium from where moules-frites is said to have originated. You’ll find variations in Italy and Spain.

When years later I was to become an investor in a French restaurant I expected to be spoiled for choice? No, whenever I hankered after mussels I had to find some place that specialised in them.

So full marks to the few fresh fish shops at home in England, or the supermarkets which allow me to indulge my favourite dish at home.

Then, it’s like a breath of fresh air on the occasions we eat out to find a place with a French theme which knows how to prepare moules marinieres as it should be.

I’ll be back