A bistro staple across France (and all of coastal Europe, for that matter) is mussels steamed in white wine and seasonings, served with a fresh baguette or bâtard to sop up all the glorious juices.  

We’ve eaten them from Antwerp to Etretat and from Brittany to Burgundy, each place calling them by their French name (moules) but giving them they’re own little twist (Bangkok was pretty awesome, too, but that’s another clinic). 

Moules are the ultimate French finger food so, if like cracking crabs on the Eastern Shore or sucking crawdad heads on the bayou, you’re going love this.  It’s amazing how fast the mountain of empty shells grows. 

In this demonstration you’ll see how to select fresh mussels in the market, prepare them and steam them.  You’ll also learn two awesome recipes: one is the classic moules meuniere, steamed in white wine, garlic, shallots, butter and parsley; the second is moules africain, which bathes the steamed mussels in a splash of cream and Moroccan spices. 

We will recommend pairing these dishes with our 2015 Albariño or 2016 Cabernet Franc Rosé.  

Prep Time:  30 minutes 

Clinic Details: Tuition $20/person + tax covers all course materials. Wine available by the glass.

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