Mussels

A traditional opening to an excellent meal in France (especially along the Normandy and Atlantic coasts) is a seafood platter. Round trays are filled with crushed ice, placed on little metal stands and arranged in the center of the table. The platter contains a wonderful array of shellfish including oysters, clams, mussels, shrimps, baby scallops and sea snails (winkles and whelks). In addition, one can order langoustines and crabs.   The French love mussels, which are cultivated on special farms to meet the high demand. They are available year round. Mussels are among the richest of seafood offerings. They are hearty, full of iodine and inexpensive. Fresh mussels should be stored in the refrigerator, unwrapped so they can breathe (otherwise they might die before you cook them) and used within a day or two. They can be steamed, baked or fried. Featured below are two appetizer recipes for mussels “on the half shell”. Moules au beurre d’herbes are served hot. Moules marinées are served at room temperature. STEAM PREPARATION OF THE MUSSELS FOR BOTH RECIPES 4 Persons (as appetizers)Preparation time: 15 minutes 2 lbs. Mussels 1/2 cup white wine or water (wine is better) Just before cooking soak the mussels in water for about 20 minutes. They will filter water and expel sand. Discard any that are broken or cracked. Remove from water and scrub the shells with a brush and “debeard” them. (To debeard: pull the threads toward the hinge of the mussel and yank out). Put the mussels in a pot with 1/2 cup white wine or water. Cover and bring to a boil (shake once or twice) and cook for about 6 minutes or until they open. With a slotted spoon transfer the mussels from the pot into a big bowl. Mussels with herbed butter 4 personsPreparation time: 15 minutes 4 oz. Butter 3 garlic cloves, peeled and finely chopped 4 spring onions, finely chopped 1/2 tsp. tarragon, dried 1 tbsp. fresh parsley, finely chopped 1 tbsp. olive oil 2 lbs. Mussels (steamed as directed above) Make the herbed butter well in advance. Let the butter soften and then mix with the garlic, onions, tarragon, parsley and olive oil. Place in the refrigerator to harden. Discard half of each shell and place the mussels in a single layer on an ovenproof plate. Preheat the oven to 350. Place a dab of the herbed butter on each mussel. Put in the oven for about 5 minutes until the butter melts. Marinated mussels 4 personsPreparation time: 15 minutes 1/2cup white wine 4 tbsp. olive oil 4 tbsp. lemon juice 4 garlic cloves, peeled and minced 1/2 cup parsley, finely chopped 3 tomatoes, washed and finely chopped 2 green onions, finely chopped 2 lbs. Mussels (steamed as directed above) Make the vinaigrette by combining all the ingredients in a large bowl. Remove the mussels from their shells and reserve a half shell for each mussel. Add the mussels to the vinaigrette and marinate for about 1-2 hours at room temperature. To serve, place a mussel and a drizzle of marinade on a half shell and arrange on a platter. Et voila! Bonjour Paris is pleased to have April Paute as a contributor.