The salty air of the Mediterranean Sea hits you long before its azure blue comes into view. And while the ProTour boys continue their race to the sun, it’s unlikely they’re enjoying the kind of cuisine southern France is best known for. But there’s no better way to celebrate “The Race to the Sun” than with a light, bright, and lean seafood stew. So grab your mussels, clams, and Provencal herbs and get to it.
When I think of the Northern Classics, I think of 3 things: Belgium, beer and frites. But if I was to make anything that resembled the riders’ diets over this couple of weeks it would contain far too much mud or dust to be palatable, let alone be a tasty, appealing meal. Luckily the Pez himself had a better idea: Mussels.