Brochettes de Moules

Name: Brochettes de Moules (Mussels on Skewers)
Yield: Serves 4.
Cuisine: France
Ingredients: fennel seed; 2–4 tablespoons dry breadcrumbs; 1 lemon, cut in wedges; 275 ml(½ pt) water or dry white wine; 40–50 Toulon mussels; 1 shallot, finely chopped; 3–4 slices lard fumé or smoked streaky bacon; 3–4 tablespoons olive oil

Mussels on Skewers

Preparation info

Serves
4
.

Difficulty
Easy

Appears in

French Country Kitchen

By Geraldene Holt

Published 1987

About

Toulon is famous for its large mussels which, at times, are available further inland. I have also tried the recipe with our northern, small sweet mussels and it is still good, if not so spectacular.

Ingredients

40–50 Toulon mussels
275 ml(½ pt) water or dry white wine

Europe
France
Starter
Mediterranean

Method

Scrub and beard the mussels, and discard any that remain open while you do this. Pour the water or wine into a large pan, add the shallot and the mussels and bring to the boil. Cover and remove from the heat. Leave to stand for 5–8 minutes.

Extract the mussels from the opened shells. Cut the lard fumé into small neat pieces or, if using rashers of bacon, cut into strips and make