In the company of our fishmonger Jérôme Stépanian, from the Poissonnerie Fereyre in Valence. As it is in season, and they are beautiful and good, we cooked and tasted the famous: Moules de Bouchot!
To find out more, find Jérôme’s advice and recipes, listen to them HERE
Jérôme makes us discover them simply open (steamed), with just a turn of the pepper mill… Pure happiness! As for the sauce, he collects the water from the mussels and adds a vegetable base (carrots, onions…), olive oil, white wine and butter…….