What is it about traveling that keeps me going back for more?

Yes, there are the sights and sounds of a new place. A visual treat in terms of photography for me…The quiet buzz of an empty road or the complete chaos of a city..(Bob Dylan usually crooning in my ears)....... Its all of these and more but there’s one part of travel that gets me super excited and perpetually super hungry is all the good food I get to sample.. Anything to do with food and I am game. Crinkling my nose up and tasting dried yak meat in Bhutan( Praveen aka Pots finished a whole plate and asked for more!) to slurping down mussels in France to giggling over Bhang lassi in Udaipur to running back for samosas to the same chai stall in the Andamans my good memories of a place is directly proportionally to the number of happy food days I have had there..

My lingering memories of a coastal town in France started and ended with seafood..

Mussels or Moules as they are called, are traditionally steamed or cooked in a white wine…With a hard bluish black shell this seafood is famous in Normandy and parts of coastal S. France. It is famously said of mussels “Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can’t find fresh mussels, make something else!

Giving you a recipe of the famous Moules à la Marinière. Mussels cooked in white wine. Try it with a glass of Muscadet( White wine crisp and light)
Muscadet has always paired beautifully with shellfish.

The recipe is simple:
Sauté chopped onions in olive oil until translucent, and then add garlic, three to four pounds of mussels, fresh parsley, and two cups of the wine. Cover and steam for seven to eight minutes.  Serve immediately with warm crusty bread.

Enjoy!