It’s a classic French tradition to have platters of fresh oysters, shrimp, lobster, crab known as fruits de mer on New Years Eve.I went looking for moules/mussels in the 16th arrondissement at Marché de Passy on New Years Eve day. The covered market is open every day but Monday, so if you need of some good seafood take the Metro to Muette. I was surprised to see as many as 3-4 Poissonnière stands. Teams were madly filling New Year’s Eve orders
Of the most gorgeous platters of seafood.
The place was buzzing with last minute customers buying luxe goodies for their soirées.
Beautiful displays of caviar.
And smoked salmon. Did they sell out?
Gillardeau is one of the top brand of oyster producers in France.
This is an upper crust marché and the veg are just as stunning.
2 pounds of mussels rinsed and de-bearded.
Throw the chopped veg (chopped celery, 4 chopped shallots, some chopped parsley and a couple of thinly sliced garlic cloves) into a pot with a lump of butter. Sauté a few minutes.
*Include 1 bay leaf
But NO ADDED SALT.
The mussels will be salty on their own.
Add a cup of white wine🥂 or French cidre…nothing fancy
Add your mussels and cover the pot
In about 5+ minutes the mussels should be fully open and the broth steaming.
❤️😊🐻🍾🥂Have a very Happy 2022 dear PBers🥂🍾🐻😊❤️
