– by Jennifer Bowles –
Two weeks ago I sat cradling a beautiful glass of crisp Sancerre wine while overlooking the Mediterranean Sea, in what was one of the most stunning restaurants I have ever seen, and I have seen a few. It had seemingly effortless decor of driftwood sculptures and muted natural tones that mimicked the colours of the beach, in hazy blues and sand tones. I felt as if I had landed in my paradise. It was a little hamlet you may have heard of – Cannes, France.
I fell in love with three things in France: the baguettes, the seafood, and the coffee. The baguettes were nothing short of heaven and a staple in France. Their crusty exterior and soft insides were like no other bread you will ever have. They held the top spot in my foodie heart until we arrived in Cannes for a seaside lunch and I ordered the most incredible, and simple, dish – moules-farcies. These fresh mussels were ‘stuffed’ with a heavenly concoction of parsley, garlic, lemon and breadcrumbs and baked until just golden. The restaurant claimed on the menu that they were ‘papa’s’ recipe and they were absolutely incredible. As soon as we got home we got to work recreating the recipe, and I think we have come as close as we can without flying papa over to show us his secret! Here’s the recipe for your enjoyment.
Moules-Farcies (Serves 2 as an appetizer)
12 very fresh mussels
1/4 cup good white wine
1 bunch parsley
1 1/2 cups of fine breadcrumbs
2 cloves minced garlic
2 tablespoons olive oil
1/4 cup melted butter
Zest of 1 lemon
Preheat oven to 375°F.
In a food processor, pulse the parsley and garlic until fine. Add the breadcrumbs and olive oil and continue to pulse until finely chopped. Add the zest, some salt and pepper and pulse again, slowly drizzling in the butter until the crumbs just begin to bind – you may not need all the butter.
On the stovetop, heat a skillet and add the (washed) mussels and the wine. Once the wine begins to bubble, cover and steam for 2-3 minutes, or until all the mussels are opened – discard any that don’t open. Drain and cool the mussels and then carefully remove the top shells. With a teaspoon, spoon some of the breadcrumb mixture onto each mussel so they are covered with a small mound.
Place on a baking sheet, and bake for 10 minutes, or until just golden. Serve with a squeeze of lemon and a nice glass of French wine.
Bon Appetit!
