It's been a while since we cooked mussels at home, but when strolling in K-Citymarket Easton, we noticed that they had smaller mussels than usual. Let us explain: until recently, blue mussels from Denmark were the ones you generally found in shops. They're fine - let's say - for paellas or risottos, but way too big for a whole platter degustation (well you can stuff them with garlic butter and cook them under a very hot oven grill for a few minutes). The mussels we bought this time were from Sweden, and were much like the smaller ones one can find in the north of France and in Belgium (we have a shared gastro history with our belgian cousins). So here we are with "moules à la crème", or mussels in a cream sauce. Dead easy to prepare really: in a deep casserole/marmite, finely chop an onion or shallot and some parsley, add a full glass of dry Muscadet, salt and black pepper. Bring to the boil for a couple of minutes, throw the mussels in, and cook them lid on for 1 to 2 minutes. Add a few spoons of very thick cream (the thicker/richer the better), gently stir a bit, and serve with crispy french fries. If you decide not to add cream, they become "moules à la marinière", as there are lots of different recipes to enjoy (with beer, cider, different cheeses to add to the cream, curry, tomatoes, etc... the list goes on and on).
