Fresh Mussels Provencal Style by Provence Gourmet
Where Paris restaurants trip over themselves to serve up Belgium-style, (that might raise a few French eyebrows) moules-frites to the tourist crowd, Provencal chefs are happy with their variations. Mussel farming is the highest volume shellfish industry in Europe. However, it is by no means contemporary, shellfish cultivation on wooden stakes is known to have existed by the 13th century in France. The main cultivation areas in France are the Atlantic coast for the blue mussel and in the Languedoc, Cote Bleu and Var for the Mediterranean mussel. This year (2014) has been a terrible year for mussel production, you can read more about it here. That might be one more reason to savour this delicious starter recipe that Provence Gourmet has shared with Perfectly Provence readers.