So happy to see a shout-out to "moules bouchot", which are by far the best mussels you can get - they have a similar sweet/briny taste which mimicks oysters. My husband and I like to reduce some cream with some garlic for 10 minutes, then add in whatever fresh chopped herbs we have to hand (usually tarragon, but anything works), then pour over the mussels in the last few minutes of steaming. I've tried all kinds of other traditional additions (white wine, Pernod, etc) but have always found that they overwhelm the taste - much like viniagrette overwhelms a good oyster. Happy eating!
I always scrub off the white patches on the shells of the mussels before steaming them. This is time-consuming. Am I the only one who does it?
eh, I never do. I doubt it's worth it, as it's probably just bits of another shell, and you don't eat the shells right?
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Lovely, but I think it takes longer to read the article than it does to make the dish.
I mince a whole lotta garlic, a pinch of red pepper flakes, and saute in olive oil in a large pan. Then I throw in my cleaned mussels, and fold very gently. Then I add enough dry white to steam adequately with the lid.
I finish with 2-3 pats of butter, a good handful of fresh parsley from Aunt Darlene's garden chopped, and fold gently again.
We eat the mussels, and take our French bread and engage in the gauche art of sopping.
I finish with 2-3 pats of butter, a good handful of fresh parsley from Aunt Darlene's garden chopped, and fold gently again.
We eat the mussels, and take our French bread and engage in the gauche art of sopping.
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Butter sounds really good. I just made this recipe and wish I'd thought of butter too. Added a chopped tomato and that really hit the spot. Added pepper & extra parsley. Great dish. Made a simple Romaine salad with fresh Asiago.
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I in Madrid I do them the way David Tanis does. In Seattle I substitute cilantro for the parsley, and add slivers of ginger. Either way, they´re a great invention.
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Are you saying to cook the mussels in the broiler?
Mussels steamed. Bread is toasted in under broiler.
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How about vermouth as the wine?
Vermouth has no place with mussels. A Muscadet would be perfect.
To: ken h pittsburgh
I do not think that vermouth would go well with mussels, it is too sweet and strong. Dry white wine, such as Riesling or Sylvaner, would be better.
I do not think that vermouth would go well with mussels, it is too sweet and strong. Dry white wine, such as Riesling or Sylvaner, would be better.
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Yeah, go like Mr. Xyz says: dry white, nothing real fancy.
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What about the frites???
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Generally, frites are not that common with mussels in Paris. It's more likely a Belgian. custom.
Yes indeed it is Belgian, although I prefer bread because I fill up too quickly with frites. I want to enjoy the mussels!
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