2 l mussles
2 chopped shallots
1 chopped onion
50 gr chopped parsley
30 cl Muscadet or Gros-Plant
50 gr butter
salt/pepper
parsley for decoration

Clean mussles, put them in a big stewpan with shallots, onion , parsley, Muscadet, butter, bring to simmer, cover and let simmer 5 minutes, throw away mussles still closed.

Put mussles in a plate and keep warm. Sieve the liquid, bring to simmer, salt, pepper and let simmer 1 minute pour over mussles.

Decorate with parsley and serve with a Muscadet Sèvre-et-Maine sur lie “Le perd son pain” or a Gros-Plant du pays nantais sur lie.

480 gr salmon steaks
320 gr farm butter
4 shallots (grey)
120 gr mache
2 glass of Muscadet
oil/salt/pepper

Put chopped shallots and Muscadet in a saucepan.
Bring to simmer and reduce the sauce till the wine has nearly evaporated.
Add small bibop butter, mix and stir on low heat, salt, pepper and keep warm.
Fry salmon (in oil) very quickly on each side. Serve on a warm plate (or cleshes), sauce first, salmon in the middle, add mache (you heated 30 second before) served with Muscadet Sèvre-et-Maine sur lie “Les Trois versants”.

“ à la nantaise ”

1 farm chicken (1,5 to 1,6)
4 shallots
2 dl Muscadet
100 gr champignons
1 dl crème-fraîche
100 gr farm butter
12 white little onions
salt/pepper
parsley for decoration

Cut the chicken into pieces and fry in a pan with little oil and butter, add onions, shallots, cook 1 minute, pour Muscadet, salt, pepper, cover and cook for 25/30 mn. Add champignons sauté in butter (Muscadet has nearly evaporated).

Take off chicken and garniture, reduce the sauce, add crème fraîche. Reduce to syrupy liquid, add rest of butter. Put back chicken and garniture, decorate with parsley.

Serve Muscadet Sèvre-et-Maine “Le verger de la cour” or Muscadet Sèvre-et-Maine sur lie “Le perd son pain”.