Thursday, January 6, 2011
Savoring Your Memories
Food has an amazing ability to help us recall the past. The taste of chamomile tea, for instance, transports me to the Cascade mountains when I was about 12. It's evening and I'm cradling a warm cup of tea in a rustic lodge. Fresh tomatoes, one of my favorite scents, remind me of August in my grandfather's garden. And who doesn't associate peppermint sticks and roasted chestnuts with the holidays?
Rather than a recipe, I'm going to suggest a framework from which to start. I used to be afraid to cook mussels because I had no idea what to do, but luckily on a warm summer evening in Brittany, a French friend taught me that preparing mussels is quite simple. Plan about one pound per person. If you can, purchase them de-bearded and scrubbed. If not, you'll have to do that before cooking them. Discard any that are open or have cracked shells.
In a large pot, sauté diced onions or shallots with olive oil or butter. Moules marinière has shallots, butter, white wine, and fresh parsley, but you may also want to add some finely diced vegetables, such as bell peppers, chiles, fennel bulb, garlic, or tomato. When the onions are translucent, add liquid (an inch or so in the bottom of the pot). Dry white wine is traditional, but you could also try water, bottled clam juice, Pernod, or coconut milk. Saffron, Thai green curry, or fresh herbs are also delicious additions. Bring the liquid to a rapid simmer. Add the mussels. Cover, opening occasionally to stir. Mussels cook in just a few minutes. Remove from the heat and enjoy as soon as the shells have opened wide. For a decadent dish, you can reduce the wine broth and enrich it with cream. Do not overcook and do not eat any mussels that did not open. Serve in a shallow bowl with the broth and French fries or a crusty baguette.
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I love eating mussels. One time I remember eating them with the man who is now my husband. He had just moved into a new flat and we were surrounded by unopened boxes. We sat in the kitchen and ate bowls of mussels with the plates balanced on our knees.ReplyDelete