French Friday: Mussels Meuniere
I’m of two minds about mussels. On the one hand, they are a blissfully cheap shellfish that, as far as I know, don’t wreak havoc on the environment. Their taste is delicate and sea-fresh and they feel mighty elegant for $1.99 a pound. On the other, they’re little mofos to clean. If you’re a delicate sort, the scrubbing, debearding, and sound of live mollusks aspirating in a bowl of water can put you off your dinner. For those in the latter camp, I suggest sticking with mussels in restaurants ushered to your table in a giant bowl accompanied by a tower of French fries, while you stay perched on a banquet, perhaps with a glass of champagne in your hand, delightfully unawares of the necessary dirty work involved.
But if you are an industrious sort of lady — and most thrifty girls are, to some extent — you will be pleased at a recipe that can only be described as a revelation. The cost is practically zilch, yet this dinner feels offhandedly elegant, your bowl filled with rich aromatics and the subtle taste of the sea. Pour a dry, mineraly white wine, and serve with plenty of sour French bread for soaking up that fine broth.
In other news, I had the great pleasure to chat with writer Cheri Hanson about creativity and writing; her interview with me is posted on her fantastic blog, Inspired Outsiders. Happy weekend to all you lovelies!
Mussels Meuniere
adapted from How to Cook Everything
Serves 2
I’m calling this mussels meuniere cause it’s oh-so French, but is it meuniere if there’s no butter? A question for the ages (or someone more schooled in classic sauces than me!).
1 1/2 tablespoons extra virgin olive oil
2 cloves garlic, smashed
1 small onion, roughly sliced
1/4 cup dry white wine
1/4 cup chopped fresh parsley
2 pounds mussels, scrubbed and debearded
In a large pot over medium heat, heat the oil, then add the garlic and onion and cook, stirring, just until the onion softens. Add the wine, parsley, and mussels, cover the pot, and turn the heat to high. Steam, shaking the pot frequently, until the mussels open, about 8 to 10 minutes. Use a slotted spoon to put mussels in bowls, and spoon the sauce over top.
Karen: This sounds delicious! I’ve never tried to cook my own mussels — I’m not exactly a “delicate sort” but the thought of it somewhat terrifies me! — but I love to eat them. Maybe now is the time to get over my fears and give it a go?
1 year ago
Cadi: I LOVE Mussels Meuniere and haven’t made them in a while. Thanks for the dinner inspiration Sarah!1 year ago
Stephanie: That’s funny, last night I ordered moules mariniere for the first time in a year or two. No one should wait so long! The ones at Bar Tabac on Smith St are good. The frites, used to mop up leftover butter sauce, are lovely.1 year ago
Adrienne: Well. Now I have to have mussels tonight. I forgot how easy (and cheap!) they are.1 year ago
Samantha Angela @ Bikini Birthday: Mussels are phenomenal. They are so versatile, and, like you said, elegant.1 year ago
Abbey: I love mussels, but this seems too easy. Will I really not get sick?! And why are mussels so pricey in restaurants? I’ll have to trust you and try these this weekend…1 year ago
Anna: Oooh, this is right up my alley! I’ve always loved doing mussels at home, but if I could master the fries, I would really be in heaven.
Last weekend, we made a really easy Friday night supper I think you might like from Alice Waters’s Art of Simple Food. Just some quickly seared scallops with a really good salsa verde. Mmmm…hmmm… I’m getting hungry with all of this food talk!1 year ago
Kerry: I just love mussels during the summer! This recipe looks delicious – simple and fresh. There’s nothing better than sopping up that wonderful broth with a crispy baguette!1 year ago
crib: Mussels are my favorite among the seafood. I like them with all the butter!1 year ago
Karen, I’m not a delicate sort either, but they scare the crap out of me, too. I think it’s because they’re ALIVE. It’s the same weird freak-out factor people get cooking lobster (though I haven’t done that yet, somewhat unbelievably!).
Stephanie, I’ve never had them at Bar Tabac but this Saturday was inspired to order the spicy tomato-y version at Steinhof in Park Slope and they were wonderful (served with a basked of pumpernickel bread to soak up the broth and washed down with Duvel — heaven!).
Abbey, It really is this easy! You really will not get sick. The hard part is the cleaning and scrubbing and debearding, but the cooking part takes less than 15 minutes. I hope you had success!
Anna, I’ve been meaning to try that salsa verde for months and months! Thanks for the reminder.1 year ago