I've been reading about French cooking lately, and one of the reoccurring themes is how the French cook au pif ("by the nose"), meaning they cook by feel and trusting their instincts.
|The mussels - right before I put the lid on the pot|
This was my first time making mussels. I was surprised at how inexpensive they were, considering that they are usually a more pricey item on restaurant menus. (Even better, Tony's Market cleaned the mussels for me!) After making them, I was even more surprised at the ease and speed of making them. I sort of felt ashamed that I only just started cooking mussels now, given that they are so fast and delicious. You can prepare them with the simplest of ingredients, and you know exactly when they are ready because the shells will open up. Fries pair so well with this, and make sure you have some good bread on hand to soak up the broth. Does it get much better than that?
To those who haven't made a meal like this before, give this a try! Trust me, it's worth it.
Moules et Frites
Yields 2 servings
2 lbs. fresh mussels
4 tbsp. butter
3 garlic cloves, minced
2 shallots, finely chopped
1 1/2 cups dry white wine
2 tbsp. fresh parsley
Salt, as desired
Heat the butter in a large pot over medium-high heat. Add the garlic and shallots, and cook until softened (almost wilted), for about 3-5 minutes. Then, add the mussels, wine, parsley, and salt. Stir, and then cover the pot. Cook for about 10 minutes, and open half way to stir the mussels. Remove from heat and serve with pomme frites (French fries!), good crusty French bread, and a glass of white wine, if desired.
Source: A Simply Sweet Justice Original