Unlike the oyster, the most popular shell is at its peak in summer. We then taste it as a sailor or, more refreshing, in Gaspacho.
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It is the most humble and popular edible shells. This bivalve mollusk can be in the wild but it is very commonly high. The most widespread variety on our European coasts (handle and Atlantic) is the mytilus edulis (edulis meaning “edible”), but in the Mediterranean we especially find the mytilus galloprovincialis, characterized by its very black shell and a larger size. p>
The mytilus Plannsis, or blue mold from Chile, is native of the coasts of the South Pacific, consumed from Chile to Uruguay, even in the Kerguelen Islands. The molds live in the tide swinging and naturally develop near rocks little covered with algae, making the happiness of fishermen on foot.
In myticulture – most frequent marine culture in Europe -, different types of breeding are practiced, depending on the regions and traditions: crops on a seabed, suspension crops, cultures on strings (stretched vertically in waters with low tides) or crops on piles (the famous “bouches”, around which wrap the spindles of mussels). Very ecological, the mold is a filter organism, which contributes to purifying water and producing plankton as much as it consumes, enriching the ecosystem and its biodiversity.
in his juice
Easy, fast and inexpensive, the mold lends itself to a thousand recipes: in classic sailor, with a line of white wine, cider or pastis (depending on the locality where you are), in the mouclade Cream and curry, or “Asiatic” (garlic, pepper, coriander or lemongrass). She cooks in a few minutes, in a covered all-all and in her own steam. The small mollusk is eaten with the fingers, without cutlery, served in a very friendly common container.
in fire
Charentaise tradition, the burst of molds is a spectacular preparation, where the molds are arranged in a large concentric carpet, covered with pine needles and cooked to embers. In the oven, they are preparing in casserole, gratin or lasagna, with tomatoes, potatoes, zucchini, corn … they are particularly delicious stuffed with parsley butter and gratin with just a little breadcrumbs.
Mussels-fries: Eric Birlouez’s recipe Julie Balagué for” M Le Magazine du Monde ”
ingredients for 4 people
For fries:
2 kg of bintje potatoes
Fry oil
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For molds:
3 liters of mussels (1.5 kg)
30 g of butter
2 onions peeled and minced
3 peeled and minced shallots
2 crushed garlic cloves
1 bay leaf
1 branch of celery
20 cl of dry white wine
⅓ chopped parsley boot
Moulin pepper
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