Moules in Cancale!!!
Hi, it's Florette again, this time going under cover as an "official" moules taster in Cancale last weekend. The weather was lovely and so I begged for a "ride in the car", and what better place for a beautiful drive and then eating fresh seafood on the beachfront in Cancale!All of the restaurants facing the port/beach feature fresh seafood -- particularly oysters and moules for an incredible price, as they are frequently producers themselves. You win from a price and freshness standpoint, (and certainly I do too, as one of the few things Mommy let's me snarf a couple of moules)!
Though it's off-season at the moment, the seafront is still always lively, with fresh markets, lots of people around, and breaking in their convertibles and motorcycles, and on a clear day you can see Mont. St. Michel in the distance in the bay. When the weather really shines, tons of people come our strolling or zooming down the seafront in their various classic car convertibles, and wide selections of motorcycles. I think some come down from England too, and we have seen endless groups of Harley clubs, and a particular group of Honda Goldwing people -- all of their Goldwings tricked-out to the max, and on display for everyone to enjoy. Having a port facing terrace table is key for the view and the incredible people watching!
I love that part too, as I can walk around amongst the other dogs and show off my latest bandanna. It IS all about me, after all, and I get lots of stares and sometime kisses!
Last Sunday, I went under cover for some moules tasting in my camouflage bandanna, which I'm sure rendered me invisible for the task.
Of course, one of the first things to do is smell the moules, to verify they're safe for your human's, and of course your own consumption. I am, of course, an expert in this. Take a deep whiff, and then claim them as yours!
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| Moules smelling technique |
Au Pied du Cheval
10 Quai Gambetta
35260 Cancale
02 99 89 76 95
(call for a reservation for a terrace table! They are always booked solid.
Moules Mariniere for 2
1,5 kilos of fresh moules
1 large thumb of fresh salted butter
1/4 cup finely diced shallots
1/4 cup chopped parsley (flat Italian is best)
1/2 cup white wine
Sploosh of olive oil (to keep the butter from burning and add flavour)
1/4 cup finely dices fresh garlic
Salt & Pepper to taste
Debeard the moules under cold running water in a colander. Make sure you have plenty of fresh bowls on the table for shells shucked, and paper towels for your friends as it gets kind of messy.
In the pot over a medium heat, mix the butter, shallots and garlic and olive oil, just soften them down and bind them for a few minutes. When soft and perfumy, add the white wine and reduce the liquid by half.
Raise the temperature to high, then toss in the moules and parsley, some freshly ground salt & pepper, mix quickly with the sauce -- and slam the lid on tight!!! Steam the mussels until they are all opened. Just a few minutes (around ten, depending on their size). You have to watch this like a pug!
When opened, give another quick stir to blend the sauce with the moules and take it to the table!Serve you friends in shallow bowls copiously, and don't forget to keep covering the moules in the pot to keep them hot and they'll continue to infuse with flavour. People will keep coming back for more until they're gone! Then they'll brag about how much they were about to eat. Make sure you provide plenty of fresh bread and French Fries for sopping up all the yummy sauce.DON'T forget to slip fine pugs like myself a surreptitious moule every once in a while under the table!!!
Best served with a chilly white Muscadet or white Burgundy.
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