Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. And when a restaurant offers mussels, I’m inclined to order them because, one, I rarely make them at home, and two, they’re so darn good — when they’re good, that is. Why I never make mussels at home confounds me, especially after trying this Balthazar recipe for Moules Marinière. I followed this recipe to a tee (with the exception of the freshly ground white pepper … so French), and was so pleased. I’ve now made them twice in one week. This meal — mussels + salad + bread — has become a Christmas Eve tradition. It’s so simple, but so good, and for very little effort, it feels festive and fancy.
How to Store Mussels
After purchasing mussels, keep the bag open during transit so that the mussels can breathe. Once home, store the mussels in a shallow bowl, covered with a damp paper towel in the coldest part of your fridge.
*Thank you Pelly’s Fish Market (Carlsbad, CA) for these tips!
How to Cook Mussels
Mussels could not be simpler or faster to make: they steam open in 3 minutes — yes, 3 minutes! Here’s how you make them: To complete this meal, all you need is some good crusty bread (like this one or this one) and a simple salad.
Crusty bread, such as this easy, whole wheat-ish sourdough or this is a must. The Balthazar Cookbook: 5 from 4 reviews
