Moules Bouchot Roquefort with the Parrets

On Saturday morning when I was market loitering, I encountered M. Parret and we decided to have a coffee or two at Jacque’s place.  In our discussions, which never exclude cuisine, the fresh bouchot mussels available at the fishmonger came up.  Long story short, we decided to share lunch together on Sunday.  I would be responsible for the roquefort mussels and he and Madame for the frites, entree and dessert.  The venue would be their house because they’ve got this really cool front courtyard with table, umbrella and an outdoor kitchen.  The weather was beautiful!

Knowing how to eat well is not so much about which fork or which plate but more about knowing what is correct in the season, choosing the right company and creating an ambiance.  Of course the wine counts but it is not necessarily the end all, be all, as long as it is correct and sometimes more.  Food and wine aside, we have always had a fantastic time at the Parrets; this time no exception.

Because we were at the Parrets, the meal was interminable (:0()  We began with a “little” plate of charcuterie.

They have these “back in the day” friends who keep them supplied with the best of Burgundy’s artisanal products.

Eating with the Parrets is not just about getting fed but also about M. Parret.  Notice, he could not keep his hand out of Mme Parret’s photo.  Hello!?

Anyway, M. Parret made a pretty good leek tart for the entre proper.  He was very proud of it and enthusiastic about his recent efforts at cuisine.  He’s 75 years old.

Of course, he is and will remain the master of cheese in Sens and probably the region.  He really knows his stuff and we dare not fill our plates without his recommendations.

Yes, we did have dessert.  It was a mille feuille with strawberries and whipped cream.  Understandably, I forgot to take a picture :)

Bouchot Mussels with Roquefort Cheese

6 shallots, finely chopped

3-4 tbsp butter

2/3 cup crumbled roquefort

2 cups creme fraiche

2 quarts bouchot mussels, cleaned and debearded

2 cups white wine, drinkable

Sweat the shallots in the butter until soft.  Add the cheese and creme fraiche and cook stirring until smooth.  Set aside and keep warm.

Bring the wine to a boil, then add the mussels and cook for 5 minutes.  Drain, then add the roquefort sauce, stirring to coat.

Wine suggestion:  Yes, have lots of white.

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About cookinginsens

An American living in Burgundy, France
This entry was posted in fish, Food and Wine, French, Main dishes, Recipes and tagged , , , , , . Bookmark the permalink.

45 Responses to Moules Bouchot Roquefort with the Parrets

  1. Danny says:

    Your meals, recipes and photos are always an inspiration! Love every posting!

  2. sani panini says:

    Everything looks amazing!!

  3. putneyfarm says:

    Looks great. We love moules but would never think of adding the cheese, but we will try this (as we make mussels regularly). Thanks!

  4. mwkitchen says:

    I, too had never thought of that flavour combination but think I will give it a try. Such a beautiful lunch spread captured really well in your photos.

    • Thank you Matt. Do try the mussels with good roquefort.

      • mwkitchen says:

        I cooked this today with some local Mediterranean mussels for two friends that work in the market; one of them specialising in fish and both good Spanish cooks. All 3 of us were totally blown away be the flavours and little was said until the very last of the rich sauce had been mopped up. Thank you for sharing this, it will be a regular!

  5. Tessa says:

    Your mussels look fantastic and M. Parret’s leek tart looks delicious. You have such cool neighbors!

  6. Incredible bowl of mussels – very generous! I love charcuterie – My girlfriend had a big chunk of Spanish Jamon in her fridge when I got there (all the way from Madrid) – it was so sweet and delicious… there is far less of it there now…

  7. This looks so amazing, Rosemary! I need to try cheese and mussels together. Sounds like an amazing pairing.

    And I love the wine pairing suggesting. “Lots” is the technical term, right?
    ;-)

  8. What a table! Everything looks so great, where to start. And oh boy, I need to catch up on your other recent posts!

  9. kathysimmons says:

    I have been waiting for this recipe Rose. I think you had an earlier moules recipe and it made me think of gorgonzola muscles, down South in the Nice area. AND here you go!!!! My mouth is watering. Have you posted any recipes for sautéed fresh foie canard or oie?

  10. rsmacaalay says:

    Honestly I havent tried that type of mussels, was only exposed to the green ones, do they taste the same?

  11. That’s the way to have Sunday lunch! It all looks wonderful, especially the moules….oh, and the charcuterie.

  12. Mad Dog says:

    I wish they lived next door to me – fabulous!

  13. Karen says:

    We recently had mussels as well. Your recipe…as a matter of fact the whole meal sounds fantastic.

  14. I adore mussels and remember having them in various preparations in France. This one of yours with the roquefort sauce is new to me but sounds divine, as does your entire meal with the Parrets…a lovely experience, no doubt!

  15. We love all sorts of seafood, and mussels are a favorite. I’ve never thought to combine the roquefort with them, but as I imagine the flavors together in my mind, I bet it is amazing! Next time we have mussels, I will try this. Lovely pictures too, of course!

  16. Conor Bofin says:

    Another fine post. A month until I get to France. Can’t wait.
    Best,
    Conor

  17. Pingback: A Lunch to Remember « mw kitchen

  18. Pingback: When Fusion Doesn’t Fuse and Other Issues | Cooking in Sens

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