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