What is it about mussels that makes me want to pack my bags, move to France, live on a sail boat, sip champagne, and don one of those 1960’s bathing suits all day?
I’m not even exaggerating. My food associations make no sense at all.
There is just something about mussels that gets me every single time. They are rustic, but elegant and refined. I can’t get enough of them.
Not to mention, every time I make them I’m reminded of the fact that I do not cook them nearly enough.
If you’ve never made mussels at home, don’t be intimidated by the process. It is really quite easy (check out this post for some tips on buying them and tricks on how to prepare and clean them!)
The absolute worst part of preparing mussels at home is washing and de-bearding them. Luckily most fishmongers take care of this step for you nowadays, and the prep is minimal at best.
Plus, they only take just over 5 minutes to cook! [Why don’t I cook mussels more often again?]
Mussels are probably one of the fastest dishes that you can put on the table.
Throw some nice crusty grilled bread into the picture and you have a pretty delicious dinner that can be made any day of the week.
Aptly named ‘drunken mussels’, these babies are steamed in dark ale and cooked together with sauteed diced carrots, celery root, shallots, butter, and a hefty spoonful of creme fraiche for a touch of richness.
The bitterness and hoppiness of the dark ale pairs really well with the creamy, briny mussels, and fresh parsley and tarragon add just enough color and vibrancy to make the dish shine!
Feel free to serve these in the shell with the broth, or remove the mussels from the shell for easy serving.
Yield: Serves 2 Prep Time: 15 minutes Cook Time: 10 minutes Total Time: 30 minutes Use roughly 1 lb of mussels per serving. Adapted heavily from The Sunday Times 'Mussels Cooked in Ale' (contributed by Tom Kerridge).
Yield: Serves 2
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Use roughly 1 lb of mussels per serving.
Adapted heavily from The Sunday Times 'Mussels Cooked in Ale' (contributed by Tom Kerridge).