Honfleur and how to make Moules mariniere

moules mariniere

When in France eat like the French and what meal comes more to mind on the northern coast of Normandy than Moules Mariniere?

On visiting the beautiful town of Honfleur all of the restaurants lining the Vieux Bassin offer Moules mariniere with pommes frites and un verre de vin blanc, now that is music to my ears.

Honfleur fish market

When shopping in the local hypermarket or the fish market on Honfleur harbour, the choice of fish and shellfish is out of this world, live crab and lobster, Cabillaud (cod) snails and tons of moules. We decided to buy some mussels and have a go at the French recipe.

market honfleur

The fishmonger advised half a kilo of moules per person and the first thing to do when you get back home is to clean them making sure all the seaweed is pulled from the shells. A good rinse under cold running water and you’re ready to go.

mafrket stall honfleur

Chop a small onion and a clove of garlic and sweat it in a large pan that will hold all of the mussels.

garlic market stall France

Add a glass of white wine and bring to the boil.

moules mariniere

Add the mussels to the liquid and cover for 3 – 4 minutes

moules mariniere

Throw on a generous handful of chopped parsley and stir

moules mariniere

Serve with fresh bread

moules mariniere

Bon appetit!

moules mariniere

Some of our holiday photos of Honfleur, Normandy France – more to come

honfleur france vieux bassin

The beautiful Vieux Bassin in Honfleur and a family portrait.

family portrait Honfleur

Seared Scallops with Smokey Leeks and Orange Butter

scallopsA special Foodie Friday as we have Valentines next week, an evening which allows everyone to spend a little extra on their evening meal if they, like us, will be dining in this year. I have been sent In The Mood for Entertaining by Jo Pratt to review and it is a fabulous collection of different menu suggestions for every kind of cooking moment, be it a Saturday night tete a tete, a Boy’s Night In or even Fine Dining. There is an amazing choice of recipes to choose from, so many it took me a fair while to nail it down to my final menu choice.

I have decided on Filet Steak for our main course which will be served with a black pepper sauce, Baked Salt Spiced Chips (p52) and Garlic and Mustard Seed Green Beans (p167) but today the recipe I am going to show you from Jo’s book is Seared Scallops with Smoky Leeks and Orange Butter, which I’ll serve as a delicious starter.

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