Mussels and prawns with homemade aïoli and chilled white wine, en confinement.
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In Paris, most of our fish and shellfish arrives fresh daily from the rich waters of Brittany, which is not that far away. And almost always, giant gambas from Madagascar, Alaskan king crab and salmon along with other fishy imports comfortably share space on the fishmonger's counter. As with fruits and vegetables, some seasons are better than others (case in point: oysters) and right now we are on the cusp of the moules (mussels) season. Reports that restaurants, brasseries, bistros, cafés and other establishments that make up a huge part of the demand are still closed, creating a surplus, translate into bargains at local poissonières. So yesterday, grabbing my basket early and armed with my attestation de déplacement pour effectuer des achats de première nécessité (in short, documentation stating that my reason for being outside is to buy life/death items only), I ventured to a local poissonnerie to see what I could find. And I found lots. - BPJ
