Mussels and fries with cream, bacon and cider

Like every morning this summer, we take a walk with Marion Sauveur to rediscover our terroir. This Tuesday, head for the seaside. 

Among the fish, shellfish and crustaceans of our coast, Marion Sauveur takes you to taste a unique mollusk: bouchot mussels. Bouchot is not a coastal town, it is a method of shellfish farming, which is practiced from the Atlantic to the North. Bouchots are stakes planted vertically at sea. Around these masts, nets are wound on which the mussels hang. It takes a year for them to reach maturity and on your plate.

It is from Gaelic that the word bouchot would come: “bout choat”, it is the contraction of the word wooden fence. Gaelic because it would be an Irishman who invented this culture. It would have run aground on the La Rochelle coast in the 13th century. To feed himself, he stretched nets between two stakes to capture birds and on his nets hung mussels. The advantage is that these mussels do not come into contact with the sand, which prevents parasites such as crabs. They are recognized by their small bluish black shells. The interior is full and their orange-yellow flesh. They also taste less salty. 

What recipe? 

A classic, the mussels and fries, but very delicious, with cream and bacon but also cider.   

We start by pouring half the cider into a large casserole dish. In it, we add the mussels and cook over high heat until the mussels are open. Beside, in a saucepan, brown onions in butter. When they are golden, add the bacon. When they have taken a few colors, flour, we stir with a whisk. Pour in the cooking juice and the rest of the cider. Let reduce over low heat before incorporating the cream, stirring with a whisk. When the cream has taken on a beautiful golden color, we put the mussels in a dish. We coat them with this pretty bacon cream. 

And we go to the table! Not to mention the homemade fries of course. 

Ingredients

• Half a bottle of raw cider
• 2kg of bouchot mussels
• 200g of bacon
• 3 onions
• 60g butter
• 25cl of fresh cream
• 60g flour 

Where can you taste mussels and fries with cream?

Au Petit Bouchot in Fréhel, a bistro that offers only fresh and local products. Marion Sauveur recommends their bouchot mussels with Breton curry: “Le Kari gosse”. This blend of spices (Ginger, turmeric, cloves, red pepper, cinnamon, pepper, coriander, cumin, cardamom and fenugreek), was created by a Breton pharmacist, Monsieur Gosse. It's well flavored, it's delicious and they are served with homemade fries. 

All that's missing is the view of the English Channel to make it perfect. 

Petit bouchot recipe 

Ingredients 

• 2 liters of mussels
• 1 large tablespoon of Breton curry
• 1 glass of white wine
• 10 cl of fresh cream
• 50 g butter
• 1 shallot
• Parsley

Start by melting the butter. Sauté the finely chopped shallot. Add the wine and cook for two minutes, before adding the mussels. Cover and cook for five minutes after starting to boil. Drain the mussels. Filter the juice, cream it and add Breton curry. Reduce on the heat for a few minutes. Pour in the mussels and enjoy.