Moules-Frites, or Mussels and Fries, is considered the national dish of Belgium and is also well-loved in Emma’s homeland of Brittany in Western France, where the drastic tides provide a perfect environment for mussels to grow. Join Emma as she shares how to select, store and prep mussels. She’ll show you how to steam classic Moules à la Marinière (mussels cooked in a broth of white wine, garlic and butter) and Moules à la Normande (Normandy-style mussels with cream and bacon sauce). These simple but oh-so-delicious shellfish methods pair beautifully with perfectly crisp baked French fries and white wine. Altogether, it makes for an elegant French-style, end-of-summer feast.
About the instructor: Brittany-born Emma is proud of her Celtic heritage. She learned to make crêpes from her mother, who learned from hers, probably before learning to read. Half of the restaurants in Brittany are crêperies, and Emma is passionate about sharing the authenticity of Breton culture and its cuisine with others. When not cooking, Emma runs a nonprofit, TINFA.org, dedicated to empowering teachers in underserved areas of the world.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Tuesday, September 15, 4:00 - 5:00 pmRegister for class