Living in Coastal Georgia, I LOVE fresh seafood.
HR does too, as long as it’s shrimp, lobster, crab, crayfish or fish. He turns his nose up at oysters, clams and mussels. Poor thing.
So the other day, we were at Fresh Market stocking up on a few weekly deals. We were chatting with our favorite butcher lady, Lise, who just happened to be standing behind the counter hovering dangerously close (I thought) over several bags of fresh mussels.
I absolutely LOVE steamed mussels in garlic and white wine sauce. So I grabbed a bag (before Lise fell on them).
She gave me the suggestion to use leeks instead of shallots “for a better flavor profile.” Ooookaayy.
The next day, I pulled out my Julia Child apron and went at it.
Did you know that first you have to wash the mussels in cold water and … all purpose flour?
“Why?” you ask.
Well, to put a little beard on them, of course! “Beard” is actually the term used in my favorite recipe. The beard somehow attaches to any dirt or grime that still may be on them.
The next step is to use your finger to wipe away all those little beards. Which is harder to do than it sounds. And which borders on disgusting.
So I de-beard very quickly and get on with the more fun parts.
Next you throw together your base consisting of white wine, chicken stock, heavy cream, lemon juice, shallots, garlic, red pepper flakes, lemon zest and juice, parsley, salt and pepper. Whew.
Add the mussels and steam the big mess for about five minutes.
Please note that HR threw in a few large shrimp for good measure. (A bit unfairly, I thought.)
Here’s my bowl …
And here’s HR’s …
And finally, the test …
He didn’t jump up and down in culinary ecstasy, but he didn’t throw the shell at me either. I considered it a win.
What a Deliciously Joyful Lunch!
NealEnJoy 