Éclade de moules

Éclade de moules is a traditional dish of mussels cooked under pine needles. It originated in the Charente-Maritime department on the western coast of France. There, the local mussel fishermen used dry needles from the surrounding pine forests to cook their daily haul. The most traditional (and to this day, the most popular) way to prepare éclade de moules is to stack the mussels in concentric circles on a thick wooden board. The mussels are then covered with pine needles, which are set ablaze, and cooked in their own juices until they crack open. Once opened, the meat inside is infused with a pine-smoke aroma, which gives it a unique flavor. Cooked mussels are served with fresh, crusty bread and Charentes butter, and paired with regional white wine.