Moules marinière: Probably the most common and internationally recognisable recipe, Moules marinière includes white wine, shallots, parsley and butter to cook the mussels.
While walking down the Boulevard Saint Germain, in Paris last Summer I decided to stop for a bite to eat. Unlike other big city dwellers, Parisians still view the midday lunch break as an important daily ritual. One of my favorite dishes to eat in France is Moules-frites or Moules et frites, a popular main dish of mussels and fries originating in Belgium but also popular in France and in the rest of Northern Europe. In both Belgium and France, moules-frites are available in most restaurants. According to a survey conducted by TNS, moules-frites was identified as the second favourite dish in France, receiving a vote of 20 percent, narrowly losing to magret de canard which received 21 percent.
Since it was such a lovely day in Paris, I decided to eat outside so I could which people on the famous Boulevard Saint Germain.
My view during lunch.
To start a nice fresh Salad
As a dish, the moules and the frites are usually served on separate plates or dishes so that the fries do not become moist. Often, the moules are served in the same pan and stock used to cook them. A second pan or dish is generally also provided in which the mussels' shells can be left once the mussels themselves have been eaten.
Moules marinière: Probably the most common and internationally recognisable recipe, Moules marinière includes white wine, shallots, parsley and butter to cook the mussels.
A delish Crème brûlée for dessert all washed down with French white wine.
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