And how about copying the mythical mussels-fries of 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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