Plenty of mussels


Cooking is my passion. This summer, I’ve been cooking more than ever before in my life. Not only am I preparing meals for my big family (all 9 of us), but I have also been cooking recipes for my upcoming cookbook. I am very excited to finally announce that my book will be published by Clarkson Potter in New York, the publishers of some of my favorite cookbooks. The book is scheduled for fall 2014. Ever since this spring I have been experimenting, adjusting and savoring all my favorite dishes. The impatient side of me would love to share some of the recipes (I never could keep a secret), but I just have to keep them warm until the book comes out. I remember once, a few moons ago when we lived in Paris, I was in my tiny kitchen on rue de Grenelle talking to our sweet au pair Amanda. She was eighteen, full of promise, and we had a little chat about dreams and aspirations. We corresponded recently and she reminded me of our conversation, how I had mentioned my thought of moving to the country one day and perhaps do something with all my knowledge on food. Maybe a book someday…
Sometimes the dreams that come true are the dreams we never thought we had, or the dreams we had forgotten. I think our subconscious sometimes takes over and leads us down the right, and in my case, muddy path.  Bonjour Médoc!


Back to food, I went to the fish market last Saturday and explored the crustacean world. I am the type who loves talking to everyone (something I picked up from my father) and I can start conversations out of the blue with just about anyone, as long as it’s about food. I also have a ‘food sense’ which allows me to smell out fellow foodies. My neighbor in the queue looked like a fellow food lover, her gaze so enthusiastic and precise, she was looking at squid with such happiness and anticipation, just like a child in a candy store. We chatted about her lunch recipe, squid in a cocotte, with lemon juice, wine and olive oil, and the obligatoire garlic of course. She fell for the squid, I fell for the mussels, it was love at first sight. They were glistening black, with a hint of electric blue when the light hit them in a certain way. How could I resist them, such vivid yellow meatiness, such promise.
I associate mussels with two places, forever stored in my food memory. ‘Les Vapeurs’ in Trouville for some delicious moules marinières (and à la crème!), and ‘Chez Hortense’ in Cap Ferret, about an hour away from where we live in Médoc. After much deliberation I chose to cook mussels inspired by ‘Chez Hortense’, a restaurant we love to visit in the summer for some finger licking good mussels and an exquisite view of the dune of Pyla.
Imagine mussels cooked with Bayonne ham, sausage meat, garlic, shallots, breadcrumbs, white wine, parsley. Most of my favourite ingredients combined with little gems of the sea. Irresistible. Served with fries or a great baguette, or both, to soak up the beautiful sauce.



I came back home with more than 5 kilos (the five I asked for plus the ones they threw in as a bonus), half of them went straight into my book, the rest I cooked for my family.



Talking of family, let me tell you about Þórir (Thorir). He’s my 16-year-old stepson and he’s the hungriest boy I ever met. Stick-thin and handsome he’s ever worrying if we will have enough food. Usually I boil about 750 grams of pasta, he’d rather I would do a kilo. In fact he makes sure I do. Last night, we had pizza night which my husband always turns into competitions with sore losers and gloating winners. Thorir was more worried about getting enough than winning the prize. “Is it two pizzas per person?” he asked with a hopeful look. These are big pizzas by the way.


On Saturday he volunteered to help me with the mussels, probably because he thought I was being slow, he did a pretty good job at cooking and even better job of eating the spoils. Watching him sitting there in the glorious sunshine, blissfully working his way through what seemed like a mountain of mussels, reminded me of myself and of my father.
I guess when it comes to food, all of us food-obsessed people are kindred spirits.


Mussels with sausage meat (serves about 4)

1.5-2 kilos / 4 pounds fresh mussels
2 shallots, finely sliced
4-5 garlic cloves, finely sliced
6 slices Bayonne ham, finely chopped
300 g good-quality pork sausage meat
1 glass white wine
A large bunch of parsley, chopped finely
4 slices of fresh breadcrumbs (pain de mie, white loaf bread, crumbled finely in food processor)
120 g/ ½ cup unsalted butter
Black pepper for seasoning

1) Clean the mussels under cold running water. Place them in a large pot, add white wine and a dash of black pepper. Cover and cook on a high heat for 5 minutes approx, or until mussels are open. Drain and set aside in a large bowl, reserving a few ladles of the liquid in another bowl.
2) In the same pot, melt the butter on a low heat and fry the shallots and garlic until golden. Set aside. In the same pot, add more butter and fry the sausage meat and Bayonne ham on a medium heat until golden. To avoid lumps, use a fork and press to crumble.
3) At the same time, heat one to two tablespoon of olive oil in a pan and fry the breadcrumbs until golden and slightly crunchy. Set aside.
4) Return the mussels to the pot. Mix all the ingredients together making sure that the sausage meat/Bayonne ham/garlic mixture coat the mussels. You can add a ladle of mussel cooking liquid if you wish. Add the fried breadcrumbs and parsley, mix well. Serve immediately with French fries on the side.


Traou Mad (salted butter cookies)
(serves 6-8)

To add a sweet touch to this exciting meal, I craved the tasty Traou Mad, little salted buttery biscuits, sort of like the French version of shortbread, originally from Britanny.  They are rich,  no wonder Traou mad means ‘good things’ in Breton.  I improvised the recipe, adding a dash of honey (just like my madeleines), using a muffin pan so they don’t lose shape and an egg cup to press them.  It’s all about improvisation!

300 g / 2 & 1/2  cups plain flour, sifted
1 tsp baking powder
150 g/ ¾ cup granulated sugar
50 g/ 2 ounce honey
4 egg yolks
200 g/ 3/4 cup + 1 tbsp salted butter (set aside one tbsp to brush cookies) – at room temperature
A pinch of salt (sel de Guérande)

In a large bowl, combine the flour, baking powder and salt. Make a well in the center and add the butter (save a tbsp of butter to brush the cookies), egg yolks, sugar and honey. Mix until you get a good dough. Place dough on a cling film and roll into a sausage shape approx 5 cm/ 2 inches approx wide. Place in the refrigerator for about 4 hours.
Slice the dough 1 cm thick and place in a muffin pan (so they don’t lose shape) – they usually have 6-8 moulds).
Bake in a preheated oven 180°C/ 350 F for 10-12 minutes until golden (depending on oven strength), 5 minutes before the end, take the pan out, brush the cookies with melted butter and use the base of a standard eggcup to press them. (This last step/pressing is optional).


143 thoughts on “Plenty of mussels

  1. Like you Mimi I associate mussels with not two, but one place – the wild far south coast of New South Wales in Australia. Over the years we’ve done a lot of camping down that way, diving for abalone and yes, pulling mussels off the rocks and simply grilling them over embers. They are one of the sea’s great delights especially when they’re small like yours here. Lovely to see you sharing a day with your 16 year old. My 15 year old and I have been on the bottom of the teenage rollercoaster this week lol. I’m sure next week will be better. So I leave, inspired on two fronts 😉 Cheers. xx

    1. Hello Margaret! Your life sounds like such an adventure – i can just imagine how incredible the wild far south coast of NSW must be! Grilling mussels – amazing! Mimi x

      1. Ha it’s an adventure with the 15 year old at the moment let me tell you 🙂 No, all good. There are parts of the south coast that are just as they were before Europeans arrived. Absolutely pristine. A very special part of the world if you appreciate wild places and solitude. I should do a post about it but then I’d have to kill anyone who read it. Joking!

  2. Mimi,

    Beautiful sentiment about food kindred spirits.

    I can’t wait to buy your cookbook and cook my way through it! (I’ll buy several copies, for gifts too!)

  3. Oh I am green with envy about the mussels. I found some in my supermarket and they were all dead! and no one seemed to care.

    Will await the book with joy!

    1. Thank you Jean! I am very excited about this book – if there is anything specific you would like to see in my upcoming book, I am always open to any suggestions/comment! Best, Mimi x

    2. I love mussels, my favorites I tasted At les Vapeurs in Trouville. Maybe it was because
      the charming French Woman seated next to me, showed me how to eat them using an empty
      hinged shell as a pincher.

      1. I just love Les Vapeurs in Trouville – it’s such an iconic place, filled with ambiance and good mussels! The restaurant inside, the wiaters always remind me of a Jacques Demy movie! Bonne journée, Mimi x

  4. I am so pleased to hear you are writing a book. I have tried many of your recipes thus far and each one has been perfect, without fail. The tied lamb shoulder was divine! I have made it several times. I will be trying your mussels soon. Your blog contains all that warms my heart. Good food, dogs, outstanding photography and of course France. We usually stay in le paradou and cook to our hearts content. Your region is stunning! Cant wait for your book to arrive! Pre order. Amazon!

    1. Bonjour Karen,
      Le Paradou is such a beautiful village, just like in a movie. Lucky you! And I am so honoured to hear you have enjoyed the recipes on the blog – this is always very valuable information as my aim is to inspire to cook warm, generous and delicous (mostly) French meals! So thank you, so so much for sharing your thoughts! The lamb shoulder is a beautiful dish, thanks to Gilles de Marcellus at Château Ormes de Pez – you should visit (and stay there) one day 🙂 Merci! Mimi x

  5. I’ve never been a big fan of mussels but I think that’s because I’ve never really known how to prepare them. I’m excited to try it your way! I do know that I will for sure try the butter cookies.

    I am so looking forward to your book, although I wish it were being released much sooner. 🙂 I’m sure it’s a lot of hard work and will be worth the wait. Is your husband taking the photos for it?
    and I was wondering…have you ever shown a full picture of your kitchen? I would love to see and how it works for you cooking so much in it.

    Congratulations on the book!!!

    1. Hello Sarah! Oh I wish it was released sooner too – all these recipes I have to keep to myself until the book comes out, I am the impatient type! 🙂 The key to a good mussel meal is first, the quality of the mussel. They are so simple to prepare – if you like them simple, just add finely chopped shallots, white wine, pepper – cover and cook on a high heat for a few minutes, until they open. Then shower them with chopped parsley! Simple and amazing! You should try this recipe with sausage – it will transport you to the Atlantic coast 🙂 To answer your question, yes, my husband is my eternal photographer. He is also my food critic, as well as the kids (can’t be more honest them the kids opinions!). I will pass the message to Oddur and see what he can do about a kitchen shot (there will be a lot of those for my TV cooking show coming out in November this year). Thank you for everything Sarah – you are always so inspiring! Mimi x

  6. I’m so happy that you’ll be putting your lovely recipes into a book! Yours is the kind of blog that I would love to read while sitting snuggled on my sofa with a good cup of tea, in other words, it needs to be in book form…Once I have your book, that is what will happen, and I am soo looking forward to it.
    Love your writing style, and the values that radiate through your cooking and caretaking.:-)


    1. Bonjour Dolores! I am overwhelmed by your kindness. Really, it is extremely encouraging to be supportive, and so throughful – I appreciate it 100%. Thank you! Mimi x

  7. Bonsoir Mimi,
    Wonderful news about your book publication next year. You may need to travel “Down Under” for a promotion visit. It will be Spring here Mimi…..perfect time to see Melbourne!!! Great…..great news. Bisous xx anita

    1. Bonjour Anita! Thank you my dear – one day, I would love to come to th eland of ‘Oz’ – especially because my kids haven’t been yet. I have such fond memories, but have only visited Sydney. So soon, real soon (and hopefully try some of your cooking?). Bisous, Mimi x

  8. I set aside your blog to look at when everything around me is quiet and calm as I just want to enjoy and be “in” the wonderful environment you have created. I can smell the garlic, envision the salty taste of the mussels and feel the crunch of the honey-butter cookies with the juicy peaches. You have the hearts of all of us Foodies out here.

    1. Same here! Cooking is a sort of evasion, just like when I was cooking the mussels, I was transported to Cap Ferret (and it’s not that far!). That’s the magic of cooking, the pure satisfaction one gets from a perfect meal, surrounded by friends and loved ones. Merci Sarah! Mimi x

    1. Hi Molly,

      The silverware is from Côté Gironde, a brocantes/antique store in St Christoly en Médoc – the lady who owns the shop has exquisite taste in everything, her name is Anne Bouteiller. Mimi x

  9. You have inspired me to be a mother that can cook some very delicious meals for my family!

    As for your new book… what glorious news! I can’t wait to get a hold of your recipes! Will it also be printed in US metric system and available in the US? I am terrible with my conversions.

    I love your blog, and dream to one day explore the countryside of France. I’ve always wanted to go to Paris, but your photos in the country and with all the local people and places are so much more desirable.

    xx jena

    1. Hello Jena! Thank you for your kind words 🙂 As for the book, it will be in English and first launched in America, so it will be printed in US metric system too. I hope you will visit France soon, there is so much to see! Médoc, where I live, is and hour and 15 minutes away from Bordeaux. Have a lovely day – Mimi x ps: Bordeaux is a fantastic city 🙂

  10. This was heartwarming, Mimi. My deepest wish is that my boys will still cook with me through their teen years. They currently adore getting in the kitchen together and we’re making memories.

    Congratulations on your cookbook!! I will be among the first to preorder it. xo

    1. Hello Aimee! Thank you! I love getting the kids to help, not only do they learn how to cook, but it’s a beautiful moment to be cherished forever. Your boys are so incredibly gorgeous! I enjoyed seeing your instagram pics in Halifax – I went there a few years ago when my husband was working on an assignment – I was pregnant at the time, there was a huge storm and we had a romantic dinner at DaMaurizio – fond memories! Bonne journée Aimee! Mimi x

  11. Oh, Mimi!
    I was just speaking of you today in a car with a friend as we ran around to the antique shops.I was telling her you are writing a cookbook and how I prayed it would be in English!YOU answered my prayers just now!New York means ENGLISH!!!!!!!Can you share a few of your favorite cookbooks with me?I think I know one or two already!I must go see if they are published by the same.
    As far as the GORGEOUS STEP SON…..he needs at least 125 grams of pasta!Thats what I fed my SONS as they grew up!Husband too…….XOXOXO

    1. Bonjour Contessa! (I love calling you Contessa 🙂 )
      How are you my dear? Yes, the book will be in English! If there is anything, suggestions, wishes you would like to see in th ebook, don’t hesitate to let me know, I still have a bit of time to squeeze in last-minute ideas. As for cookbooks? Some of my all time faves are: Sophia Loren, recipes & memories (because it is so personal, and I just LOVE her), Beyond Nose to tail, Fergus Henderson & Justin Piers Gellatly (from one of my favourite restaurants St John in London), Jean Ducloux, cuisinier à Tournus (the legendary ‘godfather’ late chef of Greuze, near Lyon – I had the chance to meet him and have the book signed – it’s my little treasure!), April Bloomfield ‘A girl and her pig’… here are a few. I also enjoy MFK Fisher’s food writing, it’s always so inspirational and I am a big fan of Patience Gray, I love ‘Honey from a weed’. By the way, I just received ‘The Lee Bros. Charleston cookbook ‘ – it looks GREAT! Can’t wait to cook from it! Bonne journée! Mimi x

      1. You areNOT going to believe this!I have the SOPHIA book and she signed it for me!!!!!She hangs out in my area with a friend of mine!Anyway,I donot know the other books you speak of except MFK Fisher as she is a classic………again i think she lived her final years close to me in SONOMA!The cookbooks I thought you might mention are by TESSA KIROS she has a few out I think three.Beautiful books…… etc…..curious if you know them.
        You adore SOPHIA cause YOU could be her daughter!Your both STUNNING!As far as calling me CONTESSA……..well I love it!I’m just a” want a be Contessa”,so have given myself that name……so people “get me”others roll their eyes!Life is short lets have fun!!!!!!!!AND COOK!!!!!!!!!

        1. Oh my, you have a signed copy of Sophia’s book!! Lucky you! If you ever ‘bump’ into her, could you please tell her I am her biggest fan? 🙂 Wishing you a lovely week-end Contessa! Mimi x

  12. How exciting to know that you will be sharing recipes with all of us in a fabulous book. I promise I will be one of the FIRST to preorder it when it becomes available. What a privilege congratulations and we will all be here to support you! It is just fantastic to know that all of the warmth and beauty of life that you give to us on a darling blog will be treasured and preserved into a book.Bravo! And I live for muscles they are my favorite summer seafood ( next to crab!) particularly drowned in garlic and butter

    1. Merci beaucoup Tiffany! I can’t thank you more for sharing your beautiful artwork, the garden cake, the beetle, the Persian love cake – I was so incredibly touched by your grace. Wishing you all the best, Mimi x

  13. children in the kitchen… always brings a sparkle and twist to a dish, a new taste to be born. I look forward to each of your posts, it brings a sprinkle of inspiration into my daily kitchen – keep up the beauty in the everydayness!

    1. Oh yes, I love sharing kitchen moments in the house – no wonder they call the kitchen the ‘heart & soul’ of the house – that’s where it all starts. Thank you! Mimi x

  14. Lovely story Mimi and congratulations on the book. I will have to send you my recipe for pecan, brown sugar shortbread. Making a huge batch today,they disappear very quickly.

  15. Congratulations Mimi… your book will be wonderful and I can’t wait…
    These mussels sound perfect… I like the addition of the sausage and breadcrumbs… Next weekend… I will try… and I know what you mean about hungry boys… My son, although older is still the same… permanently asking… “what’s for dinner”… even when we have just finished lunch! xv

    1. Merci Vicki! This recipe is inspired from Chez Hortense – a place I love to visit when I’m in Cap Ferret. These mussels are very popular, espacially with french fries! As for hungry kids, they are all always hungry – could this mean they are growing too fast 🙂 I want them to say little forever 🙂 Hope you are having a beautiful summer, Mimi x

  16. Mimi,

    As always such a lovely post! Your family is just too cute! It’s like a story book family! Are you really real? 😉

    I think I am definitely going to have to try those cookies! I have a lovely orange blossom honey that I think would be perfect for this!

    Looking forward to your book! I, too, am curious if your husband will also be shooting the pics for it as well!

    AND, I second the person who mentioned they would love to see pics of your entire kitchen . . . well, if I were going to be totally honest, I’d love to see your entire house! The little glimpses we are privileged to see are sooooo tantalizing! 🙂 Thank you for such a lovely escape your blog provides from the day to day!

    1. Thank you Sherrill! My husband is the photographer for the book – we work really well together and he is also my best food critic – so are the kids by the way!. I’ll let him know about future wide shots of the kitchen. My cooking show (due early winter) will be showing a lot of my kitchen as well as the house, so perhaps I could share some clips later this year 🙂 I think orange blossom honey sounds divine for the trouad mad – enjoy the recipe! Mimi x

  17. I agree our subconscious minds are so powerful. Coyly hidden intentions break free sooner or later. Happy muddy trails! I hope to put on some boots soon and hit the dirt with home grown foods. Real food in this country is a headed down a slippery slope!

    1. Thanks for sharing your wise thoughts – I so agree with everything. Wishing you all the very best with your future crops – I can’t think of a more rewarding activity! Best, Mimi x

  18. Bonjour! Lovely recipes, as always from Manger. Including a great tip for shaping cookies. I think we all look forward to your book. Although this blog is a wonderfully illustrated book of amazing food and interesting stories in itself.

    1. Thanks Teti! My husband and I are so passionate about this blog – it’s our diary in every way, a dedication to good home-cooking, family, country, a happy & simple life. Thank you for such encouragement – I am forever grateful! Mimi x

  19. Beautiful post. Reminds me that I must get some mussels. Ours are from the Anse d’Aiguillon, and I think the moules de bouchot from there are hard to beat. I cook mine with absolutely nothing…just put them in a pan with the lid on over heat for about 5 mins.

    1. Thank you Roger! You are certainly spoilt in your region. I just love how simple & beautiful it is to cook moules – I can never resist a little bit of wine… in everything 🙂 Bonne journée, Mimi x

  20. What a great post! I absolutely love your site, beautiful photography, and inspiring recipes. I have turned many friends and family onto your blog and we all look forward to your cookbook release. Thank you for sharing your love of food and France!

    1. Thank you! Everytime I write a post, I get hungry all over again, especially for these mussels! I hope you will try the recipe and like them as much as I do 🙂 Bonne journée, Mimi x

  21. Your book is definitely on my wish list, no doubt and I can imagine how excited and happy you are! Concerning always hungry young boys I have one of those, too, over here and I always cook a kilo of pasta… 😉 I love the photo showing you both preparing your wonderful meal! Love from Germany, Yushka

      1. Oh, Mimi… Don’t ask… My sweet little Jakob is at the hospital the seventh week now.
        But life pushes us forward and we are looking forward to the day he will be home again… Many greetings to you all!

  22. The muffin tin/egg cup technique is crazy clever of you! And congratulations on the book – will no doubt be gorgeous and practical.

    1. Thanks Tunie! Sometimes it’s just wise to improvise, and if it works… then I am happy! Next time I visit Brittany, I will make sure to buy the real local tool 🙂 Bonne journée, Mimi x

  23. Dear Mimi,
    Thank you very much for your beautiful blog which keeps me patient until your cookbook comes out in fall 2014. Thank you for working so hard at it, can’t wait.


  24. Congratulations on the book, Mimi! I love hearing stories of dreams coming true. I have a few of my own and am still patiently and sometimes impatiently waiting. 🙂 By the way, I love how serene you look while cooking, I look like a mad woman!

    1. Thanks Julia! I wouldn’t go that far with my serenity in the kitchen! I am rather calm usually, but I do act like a woman on fire when I am grilling, deep-frying or whisking cream and it goes all over the place 🙂 Wishing you a lovely day! Mimix

  25. Dear Mimi,
    It is such a luck that i stumbled on ur blog. I ran through it from end to beginning and back 3 times already!!) It’s pure inspiration,for sure) Being a huge fan of France and Cooking, ur blog is like magic for me) I am planning to try all your recipes for sure)
    Thank u! xxx

    1. Bonjour Elena! I am the lucky one – I am so very flattered you like the blog – my only hope is that it has entertained you and made you want to cook 🙂 Thank you Elena! Mimi x

  26. Mimi, comment pouvez-vous cuisiner des produits du terroir français, habiter l’une des plus belles régions et sortir un livre de recettes…en anglais ?
    Vous allez briser le cœur de vos french readers !! 🙂
    Puis-je garder l’espoir d’une sortie simultanée en français?

    1. Bonjour Anne Camille! Ah, mais bien sûr qu’il y aura un livre en français:) Je ne peux pas promettre une sortie simultanée, mais presque j’espère! Par contre, je peux vous dire que mon émission de cuisine (une petite déclinaison de mon blog), sera diffusée bientôt en France et en Français. Je vous envoie un garnd rayon de soleil du Médoc! Mimi x

      1. Oh une émission de cuisine ? Quelle belle nouvelle ! Merci pour la petite info en exclusivité, je pense que vous n’avez pas encore le dire d’en dire plus (à moins que? 🙂 ) tenez-nous au courant, j’attends cela avec beaucoup d’impatience !! Je vous envoie un peu de soleil du Béarn, le temps est plutôt lunatique aujourd’hui !

          1. Haha merci ! Et surtout félicitations !! Vivement la diffusion et la découverte du concept 🙂

  27. So amazing, I cannot wait until your cookbook arrives. Reflecting on your dreams is such an important aspect of life, I am so happy that your dream came true:) Very inspiring

  28. Mimi,
    Whenever I first stumbled upon your site about a year ago, I knew you would come out with a lovely cookbook. Your style is effortless. Your charm, evident. And your cooking, passionate. Congratulations on your book and all of the other ventures that come along with that blessing! Thank you for letting us into your the world of Médoc!

    1. Thank YOU so much for these beautiful words 🙂 I am so happy and grateful to be able to share all this with everyone. And by the way, you have read my mind, I have been craving iced coffee, and I just stumbled on your chicory iced coffee with bourbon whipped cream – sounds like heaven! Merci! Mimi x

  29. What a beautiful post! How on earth do you stay in such wonderful shape with all this glorious food????? :-))

    1. Thank you Lynn – I am so grateful to be so inspired by my surroundings! As for staying in shape, I am constantly running around the kids, the dogs, and when I am not, I cook! 🙂 Have a lovely day, Mimi x

  30. Such wonderful news about your cookbook and that dream that you had many years ago in Paris has come true!

    Looking forward to fall 2014.

  31. I would love to read more stories about your father. He sounds like a true food lover and quite a character!

  32. Can’t wait to salivate over the delicious dishes in your book Mimi!

    I know it’s a lot of hard work, but the end result will be spectacular.

    I remember you did a TV interview a while ago, is it available to view on the internet?

    1. Thank you! You have always been so encouraging – I can’t thank you more 🙂 I did a TV cooking show (en français, in Médoc, at home, cooking) earlier this summer, I will be able to share much more news towards early autumn! It will be airing soon! Thanks for asking! Bonne soirée Mimi x

  33. Mimi, I am so excited for you! I collect cookbooks and can not wait to enjoy your recipes. I would love to see a holiday chapter. Perhaps special recipes you and your family enjoy for birthday dinners or holiday meals. Hope you are celebrating the exciting news with special plans this week!

  34. Love mussels, and I can’t wait for your book, Mimi! I know what you mean about teenage boys. We were 13 until yesterday, including 4 hungry boys – a typical dinner would be 4 roast chickens, a huge pot of ratatouille, and a kilo of rice!

    1. Bonsoir Zelda! Thank you for everything! You are such an inspiration, it is a pleasure to ‘chat’ with you always! Merci 🙂 Holiday/big family cooking is fun – c’est la grande cuisine! Bonne soirée, Mimi x

      1. …’la grande cuisine’ …mmm, nice thought, but it feels more like mass catering sometimes! I guess that’s why you write a food blog and I don’t, lol! We’re down to 6 people now, scaling back on portions until the next set of friends arrive. Your recipes are always inspiring.

  35. Dear Mimi, congratulations to your book!!! What a great news! I am so happy for you that you are making your dream become true! I do believe following the passion will lead us to our dream lives. 🙂 Can not wait to read your book! Regarding the mussels, I am going to visit Lille in North France at end of this Month, for the La Braderie de Lille. There suppose to be a huge mussel competition among the restaurants. I am really curious and looking forward to it! 🙂

  36. I’ve never had mussels with sausage meat! I can’t wait to try this and I also can’t wait for your book. Such lovely things to look forward to 🙂

  37. Ah congratulations on your book deal, Mimi. You most definitely deserve it– I guess it was only a matter of time! I am truly excited for next autumn when your book comes out.

    Also, thought I should say: I just moved to Paris to au pair for a year. Living abroad in France has always been a dream of mine, and I’m hoping to learn French and see where anything takes me. You are an inspiration to follow one’s passions! I hope to cook from your website continuously throughout this next year as I discover Paris and France. Thank you xx

    1. Hi Amy! Welcome to France! I am sure you are having a wonderful time in Paris! Wishing all the very best, and I hope you will enjoy the recipes! And thank you for all your kind words 🙂 Best, Mimi x

  38. Mimi, your blog is simply incredible. It’s inspired me to really experiment with my cooking – just because I live in Notting Hill doesn’t mean I can’t have the taste of the Medoc in my kitchen right?! Thank you for your beautiful stories. Very excited about the upcoming cookbook! Will your TV show just be shown in France or in the UK too? Annie x

    1. Bonjour Annie! Thank you! I can just imagine you in your kitchen in Notting Hill, having a sip of Medoc wine (here are 2 of my favourite table wines, perfect for a dinner entre amis – Chateau Citran and Chateau Maucaillou – the n°2 maucaillou is very good). I hope you will enjoy the recipes! The TV cooking show will be aired in France (in the late fall), I will share more info this fall on when and where! Best, Mimi x

  39. Reading your blog from Ouagadougou, Burkina Faso where I’m spending three months volunteering. One month in and I finally have a good enough internet connection to sit and enjoy it properly. I thought my food envy was bad enough at home in Scotland, but a month of adaptive cooking and a lot of rice, I couldn’t be more jealous. Thanks for providing me with a lovely hour or so of browsing and for inspiring me to to learn to cook when I get home!

    1. Bonjour Ruth! How wonderful to hear you are volunteering! I have never been to Burkina Faso, but I can just imagine what an amazing, generous and rewarding time you must be having. Thank you so much for saying hi! I hope you will start cooking when you get home, I am always here if you need any advice (I am a self-taught cuisinière!). All the best, Mimi x

  40. “I guess when it comes to food, all of us food-obsessed people are kindred spirits.” That was so well written Mimi! Thank you for an amazing collection of recipes yet again!

  41. I stopped eating meat years ago, but my days in France were spent seeking out mussels. I loved loved loved eating them with some good table wine and crusty baguettes. Your recipe makes vegetarianism difficult.

  42. I love mussels and will be eating them in plentyfold coming week in the South of Spain!

    Can’t wait for your book to be published! I’m curious to know which cook books are amongst your favourites?

  43. The girl’s dress is made of the petals of wild rose, rosa canina. Remarkable colour. Beautiful as always. Your website is such a treasure.

  44. Dear Mimi,I was touring the calanques around Marseille and Cassis and only now catch up. Love the mussels pictures (and love mussels too, my strongest mussels-country association being the Prince Edwards Island in Canada).
    I wish you much success with the book project and look forward to it!
    In the meantime, I’m on a French cooking course in Cannes, and work hard to improve my food photography skills:-)
    What a nice hobby to spend time on…
    All the best!

  45. I was just looking for a new mussel recipe and found this! It’s beautiful, I love the combination of shellfish and something porcine, they work so well together.
    I live near a fjord famous for its mussels in Denmark so they are my favourite thing to eat when I can find them. Can’t wait to try this.

    Congratulations on the book and good luck with all the recipe testing.

  46. Hi Mimi,
    I am new to your blog and adore it! I would love to know your favorite kitchen tools, place settings and flatware. Perhaps that is to follow in the cookbook and love that you will have a cooking show:)
    All the best, Charlotte

    1. Bonjour Charlotte! Thank you for visiting Manger! You are right, I will be sharing a lots of kitchen/pantry basics in my new book. But to give you a little idea, I can’t live without my Staub cocottes, my magimix ‘robot’, orange blossom water, my white lucky apron… the list can go on and on 🙂 Have a lovely day! Mimi x

  47. Dear Mimi, can I please ask: will you not only be giving some of the above mentioned basics but also some tips on to.. I’m always so clumsy in the kitchen and would therefor benefit surely from al the tips and tricks that may seem so obvious to you and other cheffy-like cooks but are probably golden tips to me. I certainly don’t look like a petite francaise (big and blond from Holland, you probably know us….) but maybe I can act like one in the kitchen, ohlala…;-) All the best, Mieke

  48. I am completely in love with your blog! The recipes are amazing and the pictures are beyond fantastic 🙂

  49. I adore the way your whole family comes together to prepare meals. Most of my happy family memories are related to the eating and preparation of food. Always makes me giggle with delight when I read your recipe posts – T xx

  50. Coucou Mimi, yet another wonderful recipe that I look forward to trying!

    Felicitations pour ton livre! J’ai hâte de voir des belles photos, de lire tes beaux mots et sûrtout de découvrir ton monde delicieux. 🙂

    Love from Germany, Katie

  51. Dreams do come true!!!!
    Mimi reading your blog is my way of unwinding my self after a long day.. Sometime I just sit and read your old posts again, admire their beauty n trust me every time they look more beautiful then ever…
    I may not comment that much but I just adore your place… You inspire me n encourage me to dream to move to country… An idea I dream about regularly… May be someday!
    I’ll keep waiting for your book…
    All the best to you… It will be gorgeous !

  52. I absolutely adore mussels. I must try them your way with the sausage and ham. My husband will love it! I always do them with white wine (or champagne), lots of garlic, butter, then a handful of parsley and squeeze of lemon before serving. Your version will be used next time for sure!

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