Moules frites, mussels and fries, was voted the second favorite dish in France a couple of years ago. It lost narrowly to duck breast. Actually, moules frites is thought to originate from Belgium. About one litre mussels is fine per serving. I prefer the small tasty French mussels. An 1,4 kg package of moules de bouchot du Mont Saint Michel AOP is enough for us two, although it is a bit less than 2 litres. The quality is superior.

Instead of frites, I prefer to serve my moules with good whole wheat bread to mop up the good sauce.

Wash the mussels and discard any that are damaged or do not close if you knock them.

Add bouquet garni, black pepper and the white wine in the casserole and bring to the boil. Add the mussels and cover the casserole. The small Brittany mussels need about 4 minutes cooking time after the wine has started boiling again. Give the casserole a shake now and again and check that the mussels are well open. You should discard any that have not opened.

Divide the mussels in deep bowls and decorate with parsley.