Salade aux crevettes
This is a delicious light salade to start off any meal, particularly one where seafood or shellfish follow as a main course.
Here is the recipe : use your choice of greens/salad as a base; slice up come fresh mozzarella and a half of an avocado.
Always have fresh frozen cooked shrimp in your freezer to quickly top off salads like this one.
Add a squeezed lime for tang and add your herbs of choice and a olive oil vinaigrette .
Moules Frites
Mussels are absolutely delightful in their simplest form . I prepare them very simply as follows : take 30 g of salted butter and chop a white onion into a tall pot . Add in a bouquet of Parsley and a Bay leaf. Add in a liter of mussels per person , followed by 2-3 dl of white wine . Put the lid on and let your mussels steam for about 15 minutes, shaking them around, from time to time. They will be done when they are all open and are bright yellow in color. Turn the heat off with the lid on and let them steam a few more minutes. The mussels should be semi-firm, and not too hard = overcooked !
Serve with French fries ( I recommend baked, and not fried) and your favorite sauces .
Entre Deux Mers
This is one of my favorite white wines, and particularly this Château Sainte-Marie. I even tried it in a wine box this Summer, but to me, the taste is not the same…
It is assembled from 70% Sauvignon blanc, 25% Sémillon, 5% Muscadelle
What I like is the qualité of its bouquet, which reveals white flowers and citrus fruits, notably pink grapefruit, which I love!
In September, try Gouda (there are some nice varieties , Blue, Truffle, Caraway, etc.), Tête de moine and Rocamadour.
This is a nice Fall cheese plate, with a variety of tastes, textures and milks.
Serve with a light red wine, or continue with the white wine accompanying the entrée and the mussels.
Sustainable & Seasonal Cuisine
Vignes et Mets