Yesterday's lunch: mussels (moules), French fries (frites), and green beans (haricots verts). Walt had bought a kilogram (2.2 lbs.) of mussels from the fishmonger at the Saturday morning open-air market in Saint-Aignan. I dumped them into a container of fresh, cold water, and then threw out the ones that floated. They were dead and unfit for consumption. Then I put the ones that didn't float in the sink and cleaned them one by one by pulling their "beards" off and scraping off any barnacles I found on the shells. I also threw out any that had broken shells.
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We seasoned the mussels with fresh chives and black pepper and then cooked them in about a third of a bottle of dry white wine and three tablespoons of cream (crème fraîche). The cream is optional. There was no need to add salt; the moules are salty enough. They cooked in a pot with a tight-fitting lid for maybe 10 minutes. As soon as the shells open, they're done. Then I put them in a dish in a warm oven to wait while I boiled the creamy cooking liquid down to concentrate it a little. And while Walt cooked some French fries. We had already cooked the green beans. Both the frites and the beans, as well as the moules, were delicious with the creamy sauce. Don't forget the bread.
Such a mouthwatering combination: yummy ;-)!
ReplyDeleteYes, it was.
DeleteYummy!
ReplyDeleteI love moules marinières. Remember those we had on a very small table in a crowded café/bar in Nogent-le-Rotrou?
ReplyDeleteNo S to marinière. Sorry!
DeleteWhat I made yesterday was moules à la crème. The time we went to Nogent-le-Rotrou, I felt you didn't really think the town was very interesting, and at the restaurant you complained that the mussels were not very good. I thought the ones I ordered were excellent. Mine came with cream, an yours without.
DeleteWhat else did I complain about?
DeleteLOL CHM. You probably don't realize how negative you can be about food in restaurants. Its never good enough. It's never made the right way. I think complaining about food in restaurants is a French hobby. I was surprised when you remembered the mussels in Nogent-le-Rotrou fondly.
DeleteThank you for detailed cooking instructions. I hope to make some moUles soon. It will be my first attempt. Esta and I ate them several times- they were always delicious.
ReplyDeleteI imagine you having moules for dinner in Normandy or in Paris,
DeleteI love moules et frites and your look delicious!
ReplyDeleteOooh, delicious looking results!
ReplyDeleteLove moules, but didn't know they cook in wine. It all looks very tasty.
ReplyDeleteYes, dry white wine. The salty water inside the mussel shells mixes with the wine perfectly.
DeleteMussels are abundant on the Oregon Coast, too - but I have never eaten them. Something to try - as your plate looks fantastic, Ken and Walt! You guys are so inspiring in so many ways! Merci
ReplyDeleteCan you find mussels in local shops and markets? If so, try them. They're really good.
DeleteAfter your posting yesterday it is definitely something I will be trying. We have local seafood stores that bring in fresh seafood - I will call them and check on mussels! You have convinced me (the skeptic on this type of seafood - I love many of the other varieties!).
DeleteOne of our favorite meals. It looks wonderful!
ReplyDeleteOurs too. I don't know why we don't make moules et frites more often. The Papilles et Pupilles blog has good information about preparing and cooking mussels. I want to make a batch with tomatoes in the sauce, which P and P says is Provence style.
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