I spent a lovely day at Le Lafayette Restaurant in Naples, Florida, yesterday. So many lovely people stopped by to say hello and several purchased copies of "Sicilian With a French Accent!" The proceeds of sales for this quarter will be donated to the Parkinson's Foundation in memory of my dear friend Lisa Zolnowski, who passed away recently. Her joy for living and indomitable spirit will live on. Thank you all for your support.
There is another book signing event at Le Lafayette scheduled for Saturday, March 21st, from 9AM-1PM during the hours of the French Market. If you are in the area, please stop by. The food is fabulous, the area is splendid, and the weather forecast is delightful!
There have been some indications that spring is on the way in Western New York as well, my home turf! So, here is a recipe from the French Accents chapter that is lighter fare, perfect as a light snack or an appetizer.
"Mussels with French Fries"- a favorite on bistro menus in France that is typically served with beer instead of wine!
1 large bag of mussels (4-5 pounds), clean thoroughly, remove beards, discard any cracked shells
Celery, parsley, garlic, shallots, all chopped
Bouquet Garni (parsley, thyme, bay leaf, celery, in cheese cloth)
2 cups of white wine
Melt butter, sweat the celery, parsley, garlic, and shallots. Do not brown.
Add the Bouquet Garni, wine, and mussels.
Cover and cook 2 minutes, or until all shells open.
Discard any mussel that have not opened after cooking.
Remove the Bouquet Garni. Stir contents gently.
Remove mussels with a slotted spoon.
Arrange on platter and serve with fries.