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| Moules frites. Straight from the ocean. 😋Don't 4get to use an empty shell as a pincher with which to pry out other mussels and pop them in your mouth! #sipandtips It was very hot this day. We had Pastis (Pastis (French pronunciation: [pa.stis] is an anise-flavoured spirit and apéritif from France, typically containing less than 100 g/l sugar and from 40–45% ABV (alcohol by volume). and a Monaco beer (white beer) mixed with a Schuss (shot) of sweet syrup (Gernadine) instead of soda. French pairings on a hot day. I love to eat this dish, drinking Champagne or a nice Chablis....yummy! |
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| Wiki facts: As a dish, the moules and the frites are usually served on separate plates or dishes so that the fries do not become moist. Often, the moules are served in the same pan and stock used to cook them.[11] A second pan or dish is generally also provided in which the mussels' shells can be left once the mussels themselves have been eaten. One of my favorite recipes for this is Julia Childs. Yes I said it |
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