Mussels in France: NY Times Dining in 60 seconds

by Nicole Weston, Posted Aug 23rd 2006 @ 10:01AM

At the French equivalent of Nantucket (or perhaps "Francehampton", depending on who you ask), Île de Ré, mussels are even more popular than clams and oysters during their season. The mussels in France are not cultivated in the same way that mussels in other parts of the world are, but grown using time-tested techniques that make them more flavorful. Their popularity seems to be growing, albeit slowly, all over the world.

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Filed Under: Newspapers, In Sixty Seconds
Tags: dining, food section, new york times, ny times, nyt