Thursday, February 21, 2013
Mussels steamed in a glorious broth of white wine, garlic, shallots, and parsley is a sublime treat: definitely one of my favorite French bistro dishes. Much easier to make than you’d think, too, but the rate-limiting step is cleaning these tasty little mollusks. Not hard at all, but I’m breaking it out into its own video since you’ll need this step for any of your mussel dishes. To keep things interesting and informative, I’ll also tell you more about their wonderful heath and environmental properties.
Healthy and sustainable? What else could you want in dinner? (Besides taste, that is. But with simmering garlic and onions in an herbaceous white wine broth, have you any doubt? Stay tuned…) How about the fact that my mussels are local, too! I’m incredibly lucky that we have a number of winter farmers’ markets here in Boston that give me endless delight each snowy Saturday. So much so that this topic inspired its very own post, “Local Produce in February: Farmers’ Market Five.” (And, speaking of bivalves, my market also carries oysters—as well as lobster.)
Is it time for you to start making mussels at home? You can learn to love seafood, I assure you. Think about it!
