Whether it comes in a slab or block, the butter must contain a minimum of 82% dairy fats and 2% dry matter (lactose, lactic acid, proteins and vitamins). For a long time the butter was salted as a way of preserving it. Today it is more a question of taste and culinary chemistry.
Why is butter in Brittany salty?
The answer perhaps lies in the fact that the area was for many centuries exempt from paying the “gabelle”, a heavy tax on the salt trade - or because the area is close to Guérande which is famous for its salt!
Delicious local food
Here in Upper Brittany, you can enjoy the best of both worlds with local food from the land and the sea ! Fish and seafood from little harbours, the open sea and along the shore. Fresh vegetables including tasty new potatoes, dairy produce from the lush meadows, fruit from our orchards... good local food is part of our way of life.
Clean the mussels. Wash in cold water, changing the water several times, then leave to drain in a colander. Chop the shallots.
Melt the butter in a large saucepan, add the shallots and sweat* them for one minute. Add the wine and allow to evaporate slightly.
Add the mussels, season and cook them until they open. Remove them from the pan, strain the liquid and keep to one side. Shell the mussels.
A market to visit
Epiniac: Saint-Léonard artisan market: 30 May - 29 August, Sundays 09.00-13.00.
Mont-Dol: Artisan and regional produce market: July and August, Wednesdays 17.00-20.00.
Essé: Market on Wednesdays at the Roche aux Fées where local producers come to sell their produce. Food available, “Balade des fées” guided walk, entrancing evening show for adults and children. 27 July, 3 and 10 August.