Ffwd: moules marinière
One summer I rambled. It was a luxury and on the busiest and harshest of winter days I look back and remind myself of that day in Antibes, afternoon in St Tropez and or evening in Cannes. Always warm and always under the blue sky with a gentle breeze to air condition my skin. My favorite place to ramble was on the docks. Not the fancy all white gargantuan yacht people's docks but the docks of the real people, the ones full of a rainbow of colors shapes and sizes.
These were the places I found one of my favorite comfort foods; Moules marinière - Fisherman's mussels. It is as simple as that. Just off the boat and quickly cooking in a pot full of onions and a savory stock. Often served with pommes frites, it is still just minutes and your belly is full and palate is pleased. Thank you Dorie for bringing this bit of Provincial sunshine out on a dreary, drizzly New England night.
Here is my most recent translation:
- 1 tbsp Fines Herbs
- 1 tbsp butter or Earth Balance (soy butter)
- 1 medium red onion, chopped
- 1 cup white wine (from whatever bottle that was not good enough to finish)
- 1/2 cup stock, chicken, fish or vegetable
- 1/2 tbsp Midwestern Garden Radish
- 2-3 lb mussels (I love the variety from PEI)
In your rice cooker, saute onion and herbs in butter and 1/3 of the wine by placing them in the bowl and setting it to steam. Add the remaining wine, mussels and Midwestern Garden Radish. Set to steam again, tossing every couple minutes so that the favor seeps into all the shells.
The mussels are done when the shells are open. Disgard any of the little buggers resistant to your coaxing. Serve with fresh bread or french fries.
Adapted from Dorie Greenspan’s Around My French Table.
If you like this, try;
- A vegan twist on Lyonnaise Garlic and Herb Cheese
- Fresh Tuna, Machengo and Basil Pizza, gluten free and on the grill
- Mussels and chorizo with or without pasta
- Saint Germain Des Pres Onion Biscuits
Photo Credit: Julie Cecchini
