April in Paris... with any luck, the weather is beautiful, after the sudden downpours of cold rain (giboulées) and chilly winds of March. Imagine you are walking around the center of Paris, just enjoying the lights and the sights.
Twenty-twenty is winding down fast now. For New Year's Eve, tomorrow, we're planning to make a big pot of moules marinière for our celebratory dinner. Here's a link to a 2019 blog post about cooking moules this way. Walt will be going down to the holiday market in Saint-Aignan to buy some. [Actually, there were none to be had, so we have to postpone our mussels meal.]
Moules (à la) marinière are fresh, well-washed, and de-bearded mussels in their shells that are cooked with onions and herbs (celery, bay leaf...) in butter and white wine. Put in lots of black pepper, but there's no need for extra salt. The moules themselves are salty. They're done as soon as the shells have opened up. Lift them out of their broth with a slotted spoon so that any sand that was in them will stay in the bottom of the pot. Pour the liquid off carefully, leaving the sediment in the pot. Eat some of the liquid as soup or dip the mussels in it. Make a batch of french-fried potatoes to have with them.