Quatre Quarts (La Haute Mancelière welcome cake)
Due to popular request (although it maybe that guests are just being polite!) here is the recipe to my cake that I leave as part of the welcome pack.
Literally translated as ‘four quarters’, this traditional Breton cake consists of 4 ingredients (eggs, sugar, flour and butter), all portions of the same weight.
Pre-heat the oven to 170°C
Moules à la crème
The local mussels (moules de bouchot) from the Baie de Mont St Michel are wonderful – so good, in fact, that they have been awarded an Appellation d’origine contrôlée (AOC). The mussel producers are hoping that this will prevent other mussels being misleadingly sold as ‘moules de bouchot de la baie de Mont st Michel’.
The term ‘moules de bouchot’ means that the mussels are grown on wooden stakes (’bouchots’) planted in the seabed. This keeps them safe from predators and also means that they are exposed to the marine air when the tide is out, which helps give them their distinctive flavour.
The moules season is from July – late November in this area, any you eat in local restaurants ouside of these months will not be the from the Baie of Mont St Michel.
For 4 people (allow 500g mussels per person).
6 cloves of garlic
20cl muscadet wine
25cl double cream
juice of one lemon
1 big saucepan/casserole pan with lid
1. Rince the mussels in cold water and remove the beards and barnacles on the shell if necessary. Discard mussels with broken shells and those which are open
2. Chop the shallots and garlic
3. Melt the butter in the pan and add the chopped shallots and garlic and sweat them for 5 minutes.
4. Add the mussels, wine and lemon juice, put the lid on the pan, turn up the heat and cook until the mussels are open, stirring occasionally. Be careful not to overcook the mussels or they will go very rubbery.
5. Drain off most of the juice, leaving about 1cm depth in the bottom of the pan.
6. Add the cream, stir, then serve with crusty bread or chips