![](https://culinarytravelsinfrance.wordpress.com/wp-content/uploads/2011/09/24a69-img_0139.jpg?w=320&h=240)
The reason why Breton Moules Marinières are so renowned is that this seafood dish is made with cultivated mussels that grow directly on the seabed, on ropes or on stakes – the bouchots – in the Bay of Mont-Saint-Michel and in the mouth of the Vilaine river. Such mussels, typical of the Brittany region of France, are quite small, tasty and fleshy – perfect for the Moules Marinieres recipe! I can recall back when we first started going to Brittany, at first the seaside resort of Lancieux, I would be on the beach with my friend plucking the moules from the rocks and when are buckets were full, up to the house we went for lunch.
In Brittany it seems they prepare their moules in more ways than Sunday and go to any little restaurant and there is an entire page devoted to moules. You may think perhaps I’m a bit one sided with my praises well, you are absolutely right, spot on! There is truly nothing quite like walking over to the seafood establishment (shhh, not really a “store” if you get my drift) and return home with our moules, cut up the onions, perhaps a shallot or two if you wish, a stick of butter, sea salt, coarse black pepper, chopped parsley and thyme, a cup of water and at least a bottle of white wine. Cover the lid, decide on your wine and cheese and baguette; then take out a few place mats and large bowls for you and your guests and in no time you will be reaping an incredibly delicious meal from the Breton waters with a broth that’s good enough to have just as a bowl of soup. Now, once small issue that needs to be discussed. How many moules per person? Well the wise old country seafood merchant told me her rule of thumb is 1 kg/2.2 lb per person – if it’s going to be the main course; half that if it’s an appetizer. I stick by her rule, thank you, but will let you all decide what your comfortable with (isn’t that nice? Kills me it does.) On another note, I suppose it’s entirely feasible that one would inquire about the possibility of serving this dish without the wine. My suggestion is that you tell them that all the alcohol is long gone by the time it ever reaches their delicate bouche. I refuse to serve it any other way. Merci.
Moules Marinières
1 chopped shallot