Marché couvert de Passy and Moule Marinières

 

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.

I cleaned them out of the Bouchot mussels from the bay of Mont Saint Michel.

Moules Marinières is one of the easiest French dishes you can make.

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.

Et voila. À table.

Or you could have fruits de mer on Etsy…

❤️😊🐻🍾🥂Have a very Happy 2022 dear PBers🥂🍾🐻😊❤️

Marche des Pays, Aveyron with Chef Marthe

Over the weekend I was invited by Chef Marthe and friends to visit

The annual event in Bercy Village, 12eme

Le Marche des Pays de l'Aveyron a region in Midi-Pyrenees near Tarn et Garonne.

"Tasting is obligatory" is the rule of the day with the Aveyronnais. FYI many of Paris' cafes owners are from the Aveyron department including the hugely successful les Freres Costes.

The brioche-based cakes are wonderfully light and filled with prune preserves from Agen.

These hearty brioche cakes are called 'fouace' or fougace.

Another specialty,'Gateau a la Broche' is endlessly turned on a spit, each turn adding more batter

So the end result is a christmas tree-shape of multiple layers of crust. Delicious!

The hams are deeply flavorful.

Lunch on offer is a hot bowl of Aligot (made from mashed potatoes, Tomme cheese, garlic) plus local sausages.

Aligot being stirred and dished out. Not an easy job since Its tremendously sticky and  stringy. Not easy to eat either but intensely garlicky.

I was admiring the walnut oil.

But Chef Marthe cautioned buy only a tiny bottle. It can go off fast. We bought fresh walnuts instead.

From south Aveyron, comes the 'king of cheeses' Roquefort made from non-pasteurized/lait cru sheep milk

From these sheep come wonderfully toasty socks. I will have to visit Aveyron and get them. Je regret beaucoup.

Marthe told me of the fabulous, tender beef from Aubrac bulls, a must-buy from Maison Conquet. Its so tender you don't need a knife to cut it.

This enormous Saint Bernard showed up, hoping in vain someone would throw him a giant bone or side of boeuf.

Interesting to note some of the sharpest knives in France come from Laguiole in Aveyron. I came home laden with Roquefort, prune cake, entrecote steak and walnuts. Aveyron producteurs come back to Paris for the Noel season at Salon Saveurs and Salon l'Agriculture. 

Please come back mohair goat sock lady 

Et mille merci Chef Marthe!