Calling out to all seafood lovers!
It’s bouchot mussels season right now!!!
Among all the mussels in the market, Bouchot mussels from Mont Saint Michel Bay are definitely by far the best. So, we have spend the past two weeks trying out the brands from different farmers and we are introducing to you our AOP mussel pick of the year.

An extremely simple recipe – just a few ingredients and steps:

1. Rinse and scrub the mussels under cold water and cut off the beard, discard any broken mussels.
2. In a large pot, heat the butter and cook the onion and garlic on a medium heat for a few minutes until soft and golden. Add the mussels.
3. Add some white wine and cream. Shake the pot gently to mix or stir with a slotted ladle. Bring to the boil, close with a lid and cook on lowest heat for 5 minutes or until the shells open (shake the pot once or twice while cooking). Discard any mussels that didn’t open!
4. Sprinkle the mussels with parsley/ basil leaves and serve immediately, in deep plates with a bit of broth and baguette.