Mussels, how I love you... even without fries

There are two ways of eating mussels: the “bistro” way, which entitles you to eat with your fingers, or the more formal and refined way, where the shells are removed be-forehand. Both have their charm, which is what this book is all about. Mussels leave no one indifferent. They offer numerous preparation possibilities, none of which require excessive amounts of time. Gone are the months ending in “r” when mussels could not be eaten. Little or big, in cassolette-style or stuffed, as a first course, soup or main meal dish, mussels are al-ways welcome at the table by young and old alike. We owe these mussels we so love to Irishman Patrick Walton who shipwrecked on the Charente coast one day in 1235, and inadvertently invented the first mussel beds.