Eating The Tour de France – Stage 2: Moules Mariniere

The first part of the second stage hugs the seafront and although the route is not mountainous, the rugged coastal terrain could make this a spirited stage. Cycling west of Monaco en route to Brignoles the riders will be cycling through the heart of the Cotes De Provence. This sunny corner of the French Riviera (Cote d’Azur) is famed for its rose wine but also its seafood.  Brignoles, the seconds days destination, is not a coastal town, but it’s close enough the warm waters of Mediterranean to gurantee that after enjoying Stage Two those lucky enoug to be in town will be enjoying hearty bowls of Moules mariniere

 1. Pull away the beard around the shell of the mussels and scrub under cold running water. Chuck out any that are open. 

2. Heat 50g/2oz of the unsalted butter in a large saucepan. When the butter is foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are translucent. 

3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shriveled.

4. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel juice in the pan and return to the heat. Add the parsley and remaining butter and bring to the boil. 

5. Pour the mixture over the mussels and serve immediately with plenty of fresh crusty bread.

This entry was posted on Friday, April 13th, 2012 at 14:22 and is filed under Cycling Recipes, French Recipes, Tour De France Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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