When mussels flex their muscles | M6 | 66 minutes

Mussels and fries, cheap and cheerful, is the recipe that is the success of one of France’s favourite dishes. 80% of us eat them at least once a year. Mussels come in every variety of sauce and take us on a trip. Harvesting mussels on the Opal Coast, discovering mussel beds from Holland to the Thau lagoon, tracing origins back to Belgium and the major competition between producers and restaurateurs in the South of France at Pradet near Toulouse, for fine dining and excellence. Mussels are also big business and the biggest chain of restaurants specializing in ‘moules frites’, Leon de Bruxelles, opened its doors to us.

“When mussels flex their muscles”