http://www.camc.com September 2019 Caravan and Motorhome Club Magazine

You may remember that last month I mentioned
that I was about to set off on a ‘slow road’
adventure in France. Well, we’re back, having had
a great time!
We made it as far south as Île de Ré near La
Rochelle, following a route down the west coast
to explore a few of the islands in the Atlantic. First
Quiberon, where there is a fabulous drive along
the Côte Sauvage, and then the Île de Noirmoutier,
where the Huttopia site is in a protected forest
right next to a lovely, sheltered beach – p28 of the
Venture Abroad brochure, site code A45.
You can cross the bridge to the island or take the
very slow road – a causeway that’s only exposed at
low water. I know the French love their seafood

COLUMN MARTIN DOREY

Writer, cook and campervan owner Martin Dorey i s a n ex p er t at r u st l i n g up ta st y

treats on tour. This month he samples seafood along France’s west coast

MEMBER SINCE...

Campervanner Martin Dorey

joined the Club in 2016

The Cook recommends...

La Cabane de la Patache, a tiny

beachside bar near Les Portes-en-Ré

with views over the water. Book early

for a table almost on the sand, sit back

and enjoy the food while watching the

world go by.

And as a main...

When you’re this close to the water

there’s only one thing to try: fresh,

local seafood.

23

but I was really surprised to see so many people on

the causeway digging for clams and cockles. There

were hundreds of them!

Each of the islands has a different character and

low-rise Île de Ré – with its salt flats, marshland

and tiny villages of cobbled streets and closely-

packed, whitewashed houses – was our favourite.

There are beaches to suit surfers, swimmers,

boaters and sun-worshippers. It’s a great place to

cycle too, with villages and ports connected by

bike routes, many of which are traffic free. Each

village has a market selling typical French produce,

from nectarines and peaches to oysters and

The Campervan

Cook

mussels. We took full advantage! One evening

we visited the Phare des Baleines, an impressive

stone lighthouse built in 1849. Afterwards, at

a nearby beach, we discovered a tiny shack with

a few tables free. Never one to resist some

good food (the smells were amazing) we nabbed

a spot, ordered a couple of beers and enjoyed a

plate of fruits de mer, which included whelks,

shrimps, prawns and oysters. The verdict? Pas

mal, despite my partner Lizzy having to brace

herself before eating the whelks!

RECIPE No.20

Moules in cream

with bacon

Serves four



Ingredients

4kg of fresh mussels

A glass of rosé

A pack of smoked bacon, chopped

1 white onion, finely chopped

2 cloves of garlic

A handful of chopped parsley

150ml of cream

Method

This dish is really quick and easy to make –

similar to moules marinière and absolutely

delicious. You’ll really love it if you want to

remember the fabulous dishes you’ve enjoyed

on your hols in France.

First, prep the mussels by debearding and

cleaning them. Some people advocate leaving

them overnight in fresh water with oats, but

I usually just clean and rinse them in fresh

water and leave them for about half an hour.

Discard any that float.

Cook the bacon until crispy in a large pan,

then remove and put aside. Fry the onion in the

bacon fat until soft, then add the garlic. After

a minute or so add the rosé and then, when it’s

bubbling, add the mussels to the pan and put

on a lid. Steam the mussels for about four or

five minutes until they open, shaking the pan

every so often. Finally, put the bacon back into

the pan, turn off the heat, add the cream and

the chopped parsley and stir.

Serve with crusty white bread and butter.

Vive La France!

CUT OUT

AND

KEEP

RECIPES