Mmm...mmm...moules de bouchot

I will never profess to being a food snob - how could I when I love Spam? - but these french moules had me “putting on airs” at the fishmonger last week when I asked the fish guy for some mussels - le cozze francese per favore. At 7€/kilo it wasn't that expensive, but when he lifted up a small bagful, it almost seemed a gesture to be sure that the contents met with my approval. I knew it was merely an indication to see if the amount was enough, and having enough moules de bouchot is good because as fish guy put it, “They say these are the best.”

The term bouchot refers to the wooden poles used to cultivate these mussels. The poles are sunk into the ocean floor sediment, where the shellfish develop on attached ropes. Beardless and sand/grit-free, I was surprised at how tiny they are - less than 2 inches long - but the lack in size was more than compensated by a sweet, succulent flesh. Mmmm. Where larger specimens give the satisfaction of biting into one big piece, eating moules de boulot is a bit more refined, even if refined is strictly a matter of taste. We just dug in with our fingers.

Bouchot mussels are of protected origin and Kat's trip to Mont Saint Michel had me wishing she had been able to taste them direct from the source. I prepared our mussels with some garlic, onions, tomato, white wine and vanilla salt, but I think you could cook these anyway you like and they'd still come out fantastic. Oven-baked fries was the first thing that I thought of serving with them but we were so hungry that I quickly cooked some puntalette (orzo pasta in the states) seasoned with salt, pepper and butter.