Moules Mariniere a la cote de Dewsbury !!

Channa

Full Member
Posts
0
Likes
0
Well a one pot job,I loved this in France , and whilst not basking in 30 degrees of sunshine an enjoyable treat earlier tonight

003.jpg

White wine ,shallots with a little cream for the steaming, garnished with parsley and served with a baguette and butter..As if by magic the dog turned up from no where....I guess he may miss his home ( not the only one)

Channa
 
channa said:
Well a one pot job,I loved this in France , and whilst not basking in 30 degrees of sunshine an enjoyable treat earlier tonight

View attachment 52723

White wine ,shallots with a little cream for the steaming, garnished with parsley and served with a baguette and butter..As if by magic the dog turned up from no where....I guess he may miss his home ( not the only one)

Channa
Click to expand...

When are you going to invite me round for dinner? 😄
 
I'm salivating at the thought/memories of that meal in France - moules frites 10 Euros.

Did you ever see a Rick Stein show where he showed a way of cooking mussels they use on Isle d'Oleron?

Wooden board with a nail/stone in the middle, arrange mussels around the nail - hinge end up I think - cover with pine needles and set on fire, eat. Cant get a simpler meal than that.
 
Roger said:
I'm salivating at the thought/memories of that meal in France - moules frites 10 Euros.

Did you ever see a Rick Stein show where he showed a way of cooking mussels they use on Isle d'Oleron?

Wooden board with a nail/stone in the middle, arrange mussels around the nail - hinge end up I think - cover with pine needles and set on fire, eat. Cant get a simpler meal than that.
Click to expand...

as long as you can find the correct sort of wooden board, the right size of stone, mussels, lots of pine needles and a safe place to committ arson.... sounds like complicated recipe to me !!!!

would love to sit in a french restaurant and just eat though
 
eclade de moule was the name that escaped me. Google images has some good pics.
 
Roger said:
eclade de moule was the name that escaped me. Google images has some good pics.
Click to expand...

Hi Roger

How interesting, I have to confess Ile d'Oleron one of my favourite haunts. I never came across this !! My recollection of the island is the huitres ( Oysters) for sale everywhere, indeed when crossing the bridge to the Island lots of fast boats whizzing about to and from the beds

A little video from youtube the material used dry vine stalks. a common material on BBQ's

Recette : l'éclade de moules - Les carnets de Julie - YouTube

Channa
 
channa said:
Hi Roger

How interesting, I have to confess Ile d'Oleron one of my favourite haunts. I never came across this !! My recollection of the island is the huitres ( Oysters) for sale everywhere, indeed when crossing the bridge to the Island lots of fast boats whizzing about to and from the beds

A little video from youtube the material used dry vine stalks. a common material on BBQ's

Recette : l'éclade de moules - Les carnets de Julie - YouTube

Channa
Click to expand...

That looks good as well, looking at a few of the cafes that do that meal it seems a bit more complicated - air hoses!! and chimneys. I thought it was a meal that you just scavenged off the beach and cooked and ate.

I have friends who live on 'Oleron and they work in the oyster coop. Always like to see their photos of the Atlantic storms rolling in and water, from the spray, running down their street. My one regret is that I did not know them in 2007 when I had my last visit to Europe. They did a house swap with friends of mine here in Australia and I was tasked with helping them settle in with my 1970s "vendeur de glace" French - which was interesting and occasionally incredibly foot in mouth on my part.
 
Roger said:
That looks good as well, looking at a few of the cafes that do that meal it seems a bit more complicated - air hoses!! and chimneys. I thought it was a meal that you just scavenged off the beach and cooked and ate.

I have friends who live on 'Oleron and they work in the oyster coop. Always like to see their photos of the Atlantic storms rolling in and water, from the spray, running down their street. My one regret is that I did not know them in 2007 when I had my last visit to Europe. They did a house swap with friends of mine here in Australia and I was tasked with helping them settle in with my 1970s "vendeur de glace" French - which was interesting and occasionally incredibly foot in mouth on my part.
Click to expand...

One of the few places I have known people moved on in France. The wilding spot was the road leading to the yacht club, I ended up using the camp site at St Georges a municipal site. clean and not that expensive £10 per night.

I did some work a little further up the coast at Saint-Hilaire-de-Riez. Oleron became my little bolt hole when I had a couple of days off. I found the place very unique.

The first place I really got into oysters, I met a couple he was English Marie Louise, Belgian French speaker they had a self build , Marie Louise quite a good cook and she showed me the various vinagerettes to serve them with. We became excellent friends and I visited them in Belgian for a month or so, There she taught me a Belgian peasant dish I shall have to post , It is Belly pork in apple eaten with baguette the apples reduced to a compote using sugar, and surprisingly a cup of coffee!!..Some chemistry at work I think it soaks the fat from the pork. I am not kidding either !

Re the mariniere I use cream like a lot of people but traditionally this is not correct, melted butter wine and chicken stock for the sauce with finely chopped shallots. A little thyme and fresh parsley finely chopped for the garnish

Channa
 
You must log in or register to reply here.

Users who viewed this discussion (Total:0)

Back
Top