I love an idyllic Sunday.
The kind when unavoidable soccer practice with the kids ends up with a pot of mussels stewing in white wine, herbs and butter in my favorite Mauviel copper pot.
It's the sign of good things to come.
It doesn't hurt that the recipe is one of Julia Child's classics and that she'd make this for her husband Paul nearly everyday for lunch. It was his favorite.
Followed by a nice long nap my idyllic Sunday, check.
You know how much I love my Italian style mussels that I have cooked many a version of. But these are a classic and so beloved have they become, that I urge you to make these - quickly.
The fact that you'll put these together in less than 30 minutes, means that you don't have to wait for a Sunday to fix these. Fix these on a busy weeknight, and what started out as a heactic day might just end on a lighter, lovely note.
Don't take my word for it. Listen to Julia Child y'all!
Gather the ingredients,
4-5 lbs mussels, 2 tbs cornmeal* (not in original recipe), 1 cup dry white wine like Sauvignon Blanc & Pinot Grigio, 2 shallots (to yield 1/3 cup finely chopped), 4 parsley sprigs, 1 bay leaf, 1/2 teaspoon fresh thyme, 1/8 teaspoon pepper, 4 tbs European unsalted butter e.g. Kerry gold & President & 1/4 cup roughly chopped parsley
To serve: Baguette slices cut 1/2" thick, olive oil to baste with brush
Mussels: Soak in plenty of water with 2 tbs cornmeal to get rid of grit and sand.
Shallots: Peel, cut and discard ends. Finely chop to a mince.
Thyme: Separate leaves from the stalk.
Parsley: Separate leaves from the stalk
Toasted bread: Preheat the oven to 400 deg F. Place the bread slices on the baking tray. Apply olive oil with a pastry brush. Toast for 10 minutes and serve. Begin toasting the bread at the same time that you begin with the mussels on the stove.
Bring all but the mussels & chopped parsley to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
Add the mussels and stir. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.
Taste and adjust seasonings. Then ladle the liquid over the mussels, sprinkle with the parsley. Serve immediately with toasted baguette slices, drizzled with olive oil.
Recipe for
Julia Child Style Moules à la Marinière ~ Mussels in White Wine
Slightly adapted from 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle and Simone Beck
Preparation (soaking) time: 30 minutes
Cooking time: 10 minutes
Shopping List - Serves 4
4-5 lbs mussels
2 tbs cornmeal* (not in original recipe)
1 cup dry white wine like Sauvignon Blanc & Pinot Grigio
2 shallots (to yield 1/3 cup finely chopped)
4 parsley sprigs
1 bay leaf
1/2 teaspoon fresh thyme
1/8 teaspoon pepper
4 tbs European unsalted butter e.g. Kerry gold & President
1/4 cup roughly chopped parsley
To serve: Baguette slices cut 1/2" thick, olive oil to baste with brush
Preparation:
Mussels: Soak in plenty of water with 2 tbs cornmeal to get rid of grit and sand.
Shallots: Peel, cut and discard ends. Finely chop to a mince.
Thyme: Separate leaves from the stalk.
Parsley: Separate leaves from the stalk
Toasted bread: Preheat the oven to 400 deg F. Place the bread slices on the baking tray. Apply olive oil with a pastry brush. Toast for 10 minutes and serve. Begin toasting the bread at the same time that you begin with the mussels on the stove.
Method:
Bring all but the mussels & chopped parsley to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
Add the mussels and stir. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.
Taste and adjust seasonings. Then ladle the liquid over the mussels, sprinkle with the parsley. Serve immediately with toasted baguette slices, drizzled with olive oil.
