I once had a bad experience with
mussels. I won’t recount it here, but let’s just say that during the course of
several days, I became intimately familiar with each and every grout line, and
the nuances of each and every tile, on my bathroom floor. After that, I vowed
never to eat them again. It wasn’t until many years later, when I was in
Bordeaux and I was cooking with a French chef I used to work with, who prepared
moules de bouchot (small mussels which
have protected AOP status in France) – where everyone was diving into a big pot
of moules à la marinière,
that I was able put that experience behind me.
Those particular mussels are prized
because they’re especially tender and, according to reports at the time, were
especially delicious as well. However that was lost on me, because I refused to
eat them. That is, until a steaming pot came off the stove and everyone was
oohing and aahing over them. Not wanting to be part of the outré crowd, I rolled up my
sleeves and reached in.
Continue Reading Moules Frites...
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