Dish
Éclade de Moules
Smoked Mussels
Éclade de Moules is made by arranging mussels in a spiral pattern on a bed of pine needles. The pine needles are then set on fire and the mussels are cooked until they open. The mussels are then removed from the shells and served with crusty bread. This dish is a good source of protein and vitamin B12.
Origins and history
Éclade de Moules originated in the coastal region of Charente-Maritime in France and is a traditional dish in French cuisine.
Dietary considerations
This dish is not suitable for those with shellfish allergies.
Variations
Variations of this dish may include adding chopped tomatoes or fennel to the mussels before cooking. Some recipes may also call for the addition of garlic or shallots for added flavor.
Presentation and garnishing
Éclade de Moules can be presented on a large platter with the mussels arranged in a spiral pattern. The pine needles can be left on the platter for presentation or removed before serving.
Tips & Tricks
To ensure the mussels are fresh, make sure they are tightly closed before cooking. Discard any mussels that do not open during cooking.
Side-dishes
This dish can be served with crusty bread to soak up the juices from the mussels. It can also be served with a side salad or roasted vegetables.
Drink pairings
This dish pairs well with a dry white wine such as Muscadet or Chablis.
Delicious Éclade de Moules recipes
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