Dipping crusty bread into the broth of a pot of steaming mussels has to be one of my favorite eating experiences. You? And when a restaurant offers mussels, I’m inclined to order them because, one, I rarely make them at home, and two, they’re so damn good — when they’re good, that is.
Why I never make mussels at home confounds me, especially after trying this Balthazar recipe for Moules Marinière. It’s so easy a … ok, no need to go there. But seriously, I followed this recipe to a tee (with the exception of the freshly ground white pepper … so French), and was so pleased, I’ve now made them twice in one week.
This recipe could not be simpler: sweat shallots, garlic, celery and thyme in a stick — gasp — of butter; season with salt; add crème fraîche and white wine; bring to a boil; steam the mussels for 3 minutes; sprinkle with parsley, stir and serve with crusty bread. Voila: Moules à la Marinière.
I think these mussels would make a fun dish for entertaining. The broth (steps 1 and 2 in the recipe) could certainly be made in advance, leaving you with no more than 3 minutes of cooking time. To complete this meal, all you need is some nice fresh bread, a simple salad, and some sort of lovely dessert. Yum.
For those of you who live in the area, I highly recommend mussels from Carlsbad Aquafarm. I’ve been purchasing them at Pelly’s Fish Market in Carlsbad but they can also be found at various farmers’ markets. Call Carlsbad Aquafarm for the details: 760 438 2444.
Also, I can’t say enough about Pelly’s Fish Market. The employees are incredibly nice and informative; I didn’t have to ask for ice; I was told to keep the bag the mussels were given to me in open so that the mussels could breathe; and I was instructed on how to store the mussels once I brought them home: in a shallow bowl, covered with a damp paper towel in the coldest part of my fridge. I’m not sure I’ve ever received such service at a fish market.
And, while I was there, I delighted in one of the best fish tacos I’ve ever eaten. There was nothing gourmet about this taco — no fancy slaws or sauces — just fresh, grilled fish wrapped in a corn tortilla with some raw shredded cabbage. Delectable! The place was packed, too, always a good sign at a fish market.
Moules à la Marinière
Serves 2 as an entrée or 6 as an appetizer
Source: The Balthazar Cookbook
8 T. unsalted butter
5 shallots, peeled and thinly sliced (or diced)
4 garlic cloves, peeled and thinly sliced
2 celery stalks, thinly sliced on the bias
4 sprigs thyme
pinch of kosher salt
1 cup dry white wine
2 tsp. freshly ground white pepper (I actually never added any pepper, so your call on the pepper)
4 tablespoons crème fraîche
2 lbs. mussels — Carlsbad Aquafarm mussels are delectable, if you live in the area; otherwise, Balthazar recommends Prince Edward Island
a bunch of flat-leaf parsley, roughly chopped
bread, any kind you like, grilled or heated just before serving
1. In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
2. Add the wine, pepper (if using), and crème fraîche, and raise the heat to high.
3. Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
4. Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.