Bouchot mussels come from Brittany.  They are a lot smaller and “sweeter” than the ones you can find in the  U.S.  I missed them a lot during the nearly 3 years we were Co-Vid isolated in the States.

We always have lots and with 6 people, 1 liter per person, we are always satisfied!  Some people more than others 😀  I love eating with M. Parret.  He brings such joy to the table!

While my husband of 46 years brings hunger, impatience and thirst!  What?  None of us have changed, even with the long term isolation and exclusion from our home in France. That’s a good thing.

So…To begin, I made a lovely salad of shrimp, avocado and mango.  Too bad about the individual plates with lettuce underneath.  I forgot to get pictures.  Take my word for it, they were elegant 🙂  Or maybe the Bailly Crement cheered up everything.

The whining about this cheese (M. Parret), was incredible!  The cheese stall that I always go to used to belong to M. Parret, then his son Etienne and after his trainees.  Well how was I to know that it was sold to God knows who and no one every went there anymore?  True, the cheese wasn’t up to par but I didn’t make it!  Sometimes I miss M. Parret more than other times.  Cantal, Chaource, Brie de Meaux.

And finally 12:00 p.m. to 4:30 p.m., the pastry from a local boulangerie.

Bouchot Mussels

8 tbsp butter

8 shallots, vertically sliced

2 bottles Bougogne Aligote

6 liters bouchot mussels, cleaned and debearded

Parsley

Soften the shallots in the butter, add the wine and bring to a boil.  Add the mussels, cover with a top and simmer for 5 minutes.  Take a look and if they are open, that’s it.  Pour into a large bowl and sprinkle with chopped parsley.