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And how about copying the mythical mussels-fries of Chez Hortense?

Recette Moules Frites De Chez Hortense

Guillaume Canet and Marion Cotillard made it their summer cantina, along with all the stars of the Bassin d’Arcachon who swear by the one-and-only mussels-fries of Bernadette, the owner of Chez Hortense, a waterfront Cap Ferret institution. 

You have not gotten a chance to nab a table here? Nostalgic of your last escapade to Cap Ferret? Follow this recipe. It’s a killer!

For 4 persons

Step 1: wash the mussels. Press the garlic and dice up the smoked lard and the Bayonne ham.

Step 2: pan fry for ten minutes the garlic, ham and lard in the oil with the chopped parsley and the bread crumbs. Set aside.

Step 3: pour the mussels in a big pot with the wine. Cook on a high flame for a good ten minutes. Once the mussels are open, add the content of the pan.

Serve with home-made fries.

Also discover how to prepare mussels with coconut cream

Ingredients for 6 persons :

6 liters of Bouchot mussels

4 thick slices of Bayonne ham

4 thick slices of smoked lard

10 garlic cloves

2 big glasses of dry white wine

4 table spoons of bread crumbs

1 bunch of parsley

5 table spoons of oil

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