Rudy wrote:Now I want to make mussels too! Erik M., would you mind sharing your mussel recipes?
I am always trying new preparations, Rudy, but the one that I make most often, as it involves little more than pantry staples, is Italian-ish.
* And, I've made it so many times that I can almost make it with my eyes closed. It takes me less than half an hour to get it on the table from start to finish.
The necessities:
extra-virgin olive oil
shallots
red pepper flakes
salt&pepper
white wine/vermouth
chopped/strained/sauced tomatoes
clam juice+water/fish stock
mussels
The embellishments:
lemon zest
celery/fennel
anchovy paste
parsley
I begin by gently warming a generous glug of extra-virgin olive oil in a high-sided pot. I sweat a minced shallot and add minced celery/fennel, lemon zest, and anchovy paste, depending on my mood/availability. Salt & pepper. If I use anchovy paste, I stir the mixture to melt the paste and then toss in the white wine or vermouth. After the alcohol has largely evaporated I add the tomatoes and the clam juice+water/fish stock. Then I simmer the broth to thicken it slightly, toss in my mussels, crank the heat, and cover the pot.
The pot that I like to use is a Korean
tukbaege:
It gets so hot that I frequently turn the heat off right after the mussels have been added. With the pot covered, the mussels open on their own accord and they are never overcooked. [The pot also holds heat extremely well, so the mussels and broth stay nice and warm for a good long while after the pot has been removed from the heat.]
For service, I put the pot right on the table, sprinkle some minced parsley over the contents, and that's it. I toast some oiled bread to accompany the feast, and I'm set.
I generally make mussels for two persons, so I'm roughly using the following amounts:
The necessities:
extra-virgin olive oil (1/4 c.)
shallots (2-3 T.)
red pepper flakes (pinch)
salt&pepper (pinch)
white wine/vermouth (3/4 c. wine or 1/3 c. vermouth)
chopped/strained/sauced tomatoes (8-12 oz.)
**
clam juice/fish stock (one 8 oz. bottle of clam juice + 4 oz. water, or 12-16 oz. fish stock)
mussels (2lbs.)
The embellishments:
lemon zest (2 tsp.)
celery/fennel (1 stalk of celery of 1/2 bulb of fennel)
anchovy paste (3 tsp.)
parsley (1/4 c.)
Sometimes I like the broth thin, sometimes I like it thick. But, I'm always using more clam juice/broth than strained/sauced tomato. I want to be able to taste the mussels, after all!
E.M.
* I say, "-ish," in an attempt to forestall debate on fidelity, authenticity, etc.
** Pacific Natural Foods brand organic tomato products in aspeptic containers are a pantry staple for me. The boxes are almost perfectly sized at 13oz.