07 Apr moules frites
When I was living in Paris my friend and I would go to eat moules frites on winter sunday afternoons. It is such a delicious combination, mussels, cooked in white wine and herbs, and with baked potato chips as an accompaniment.
I like mussels, because I don’t feel they are ‘technically’ an animal. They are a mollusc! Without a brain, no less, so I feel less guilty about eating them. Also they are delicious. I cook them in white wine and tomatoes with herbs of lemon thyme, parsley and kaffir lime leaf.
The last time I made them, I added baby spinach leaves, which is such a yummy combination with the wine and tomato.
Coming into the colder months, they are really the most decadent of sunday dinners.
And they are a really great protein source, for the amount of calories and fat that they contain, and are a great source of vitamin B12 and selenium!!
They also contain lots of vitamin C, zinc and omega 3 fatty-acids.
Staple comfort food coming into autumn. I am so excited about all the soups and lovely roasted veges that will be inspiring during the colder months!