Flex some fun with mussels
Originally appeared in the July 21, 2011 edition of The Southside Times.
Sometimes what hits the spot is neither a full meal nor a nibble, but something in between.
Steamed mussels are fun because they’re communal. Imagine this: a casual evening with friends, maybe on the weekend—maybe lounging outside (although with the current heatwave, perhaps air-conditioning is a more comfortable option)—a table loaded with finger foods, a variety of wines and beverages. Music. People laughing, relaxing, eating. Read the rest here:Several local markets stock fresh mussels, but save yourself a dead-end investigation by calling ahead, ask about availability and perishability. Scrutinize the mussels. If the shells are slightly open, tap the top with a knife; if it snaps shut, you’re good to go; but if the shell remains open, pitch it in the garbage. Use a coarse brush to scrub the shells under cold running water. Immediately before cooking, use your fingers (or needle-nose pliers) to yank away the small cluster of threads running along the hinge (this is called “debearding”). Last tip: after eating one, use the shells as impromptu tongs on the remaining mussels.
Steamed mussels are an impressive culinary contribution to any dinner party, or an ideal way to recreate a bistro vibe at home.
Steamed mussels with homemade fries
Serve 4
- 3 pounds fresh mussels, scrubbed, debearded
- 4 ounces unsalted butter
- 1 shallot, minced
- 1 cup dry white wine
- 2-3 sprigs Italian parsley
- To taste, kosher salt and cracked black pepper
- 2 Idaho potatoes
- As needed for frying, peanut oil
1. For fries: peel potatoes, cut into long batons. Soak in cold water to prevent oxidization; leave in water for at least an hour before rinsing under cold water (to remove starch). In a high-sided pot, heat peanut oil to around 275°F. Blanch the potatoes for several minutes until they become translucent; remove and scatter on a baking sheet; rest for 15 minutes. Increase oil’s heat to 375°F.; drop fries back in and fry until crisp. Drain on paper towel. Place in a large bowl and toss with table salt.
2. Mussels: heat 2 ounces butter in large pot; sauté shallots. Add wine, bringing to a boil. Maintain heat. Season with salt and pepper. Pour in mussels in a place lid on pot. Cook for roughly 10 minutes or until mussels have all opened. Add parsley, replace lid and shake the pot. Add remaining 2 ounces of butter, shake pot again, and serve mussels immediately with broth.
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