Moules marinières

Almost every year since I met my companion, I've been going to the Braderie de Lille, which is dear to his heart. This is the largest flea market in Europe. It occurs yearly all over Lille, usually during the first week-end of September. It is a flea market all right, but I'd say people don't care much about buying stuff ; most of them just walk around, a beer in hand, laughing at highly inebriated people all around who sing and shout and dance, sometimes wearing disguises. Aside from inhabitants selling their old tables, kitchenware and whatnot, shopkeepers will often have an outside booth where they'll showcase their produce, with massive discounts. There's also food and drinks everywhere. Besides beer (Northerners love their ale), there is one thing you'll find on every street  : les moules-frites !! Each year, 500 tons of mussels and 30 tons of French fries are sold at the Braderie. Yes, tons ! Many different recipes are offered, from Moules Poulettes (mussels with a rich cream sauce) to mussels with chorizo. But the classic one is Moules Marinières. This dish is so simple to make ! Yet, if you prepare your mussels correctly and buy them in season, they only need a few condiments to shine. In France, for example, the Moules du Bouchot, the tastiest ones, should be consumed between July and February ; please find out the best season for your local mussels ! If you cannot, ask me and I'll check for you. I must say I am too lazy to make proper French fries to go with it though. If you want the dish on the table quickly, and with less calories, just make fries using your Air Fryer or your oven, like I do. It will make for a simple, tasty and healthy dish.

Moules marinières - Recipe

Picking and storing your mussels - Pieces of advice

• It is important to buy your mussels in season, and to prepare them quickly after buying (within 48 hours at most ; 24 hours ideally).
• Once home, remove the mussels from the plastic bag. Place in an unsealed bowl or container. Cover with a clean, damp cloth or paper towel. Remember: never store in water!
• Store in the refrigerator's vegetable crisper.

Mussels are fragile, because they are still alive when you buy them, and must remain so until cooked. You cannot freeze them, for example, else they'd die.

Prepping your mussels - Key points

• When washing your mussels, be sure to not leave them in the water for too long, and always keep them moving. This way they won't lose their flavour.
• The best way to go is to fill a clean sink with water, drop the mussels, make circular motions for about 1 minute, then remove.
• While checking each mussel for beards and barnacles (see instructions), it is very important thay you discard any opened or broken mussel.
• When you have your mussels ready in your plate, do not eat any of those that did not open ; throw them away.

Now you're all set !