Wines with Moules de Bouchot
They are a delicacy on the coasts of Europe: mussels, which have the unfriendly name of "mussels" and are rarely called "pile mussels". These mussels often come from the Dutch mussel beds. However, the tastiest variety of this type of mussel is the so-called moules de bouchot from Brittany. Why tastier? Because they are smaller. And Obelix already knew: the smaller, the better - for the Gauls, this applies to wild boar as well as mussels.
Origin of moules
Moules de Bouchot have had an AOP, i.e. a controlled designation of origin, since 2011, just like wines. The most important farming areas are located in the Breton part of the Bay of Mont Saint-Michel, in the Bay of Saint-Brieuc, in the Bay of Brest and in the Vilaine estuary around Pénestin. The mussel season runs from July to January. This is when mussel farmers "harvest" their mussels on their "bouchots", from which they take their name: Wooden stakes that prevent the mussels from being eaten by crabs, infested by parasites or contaminated by sand.
Recipes with moules
The mussels should be soaked before preparation. Mussels that rise or open wide during the ten-minute soaking process are not suitable for consumption. Mussels that do not open during cooking should also not be eaten. If you keep this in mind, nothing stands in the way of enjoying mussels.
Moules marinières , or moules frites for short, are a classic dish. The mussels are cooked in a vegetable stock with a little white wine and served with chips. In. France, it is also common to add some blue cheese such as Blue d'Auvergne. A highlight is to simply sprinkle the mussels in the pot with a very good pepper and let them cook in their own juices. This variation is called moules à la poivrée. Moules à la Thaïlandaise are a wonderfully exotic variation: Mussels cooked with coconut milk, lime and coriander.
The mussels can also be cooked briefly in a white wine broth. For example, to make moulés gratinées with a so-called persillade of parsley, garlic, butter and breadcrumbs. The mussels filled with this mixture are then grilled for three to four minutes. In the southern French version, moules farcies à la tomate, the parsley is replaced with finely chopped tomatoes and piment d'Espelette. Finally, there is the mouclade, a mussel soup with saffron and curry, a dash of cognac and bay leaf.
Is your mouth already watering?
Then we have the right wine recommendations for you:
