HOW OUR MARRIAGE HAS SURVIVED NEARLY 50 YEARS WITHOUT A MUTUAL LOVE FOR MUSSELS, IS ONE OF LIFE'S ENDURING MYSTERIES. I ORDER THEM OFTEN WHEN WE GO OUT TO EAT, BUT NEVER MAKE THEM AT HOME UNLESS I WISH TO EAT ALONE. BUT WHEN WE VACATION IN MAINE, WHERE THE FISH TRUCK PULLS UP IN RANGELEY TWO DAYS A WEEK, I CAN'T RESIST. MAINE MUSSELS ARE SIMPLY TOO PLUMP AND BRINY TO RESIST. I'VE USED THEM TO MAKE BILLI-BI, SO NAMED FOR THE AMERICAN TIN MAGNATE (BILLY B.) LEEDS WHO ADORED THIS LUXURIOUS SOUP AT MAXIM'S. I SNEAK THEM INTO FISH DISHES, SO MY WIFE CAN EAT AROUND THEM. STILL, IF YOU ADORE MUSSELS, LESS IS MORE. A CHOPPED SHALLOT, GARLIC, WHITE WINE AND A SCATTERING OF PARSLEY BEFORE SERVING IS REALLY ALL YOU NEED IF YOU LOVE MUSSELS AS I DO.
PICK THROUGH THE MUSSELS. PULL OFF ANY "BEARD". DISCARD ANY MUSSELS THAT HAVE OPENED.
PEEL AND ROUGHLY CHOP SHALLOTS. PEEL AND CHOP GARLIC CLOVES.
IN A LARGE POT (HOW LARGE DEPENDS ON HOW MANY POUNDS YOU'RE MAKING), MELT 2 TBSPS OF BUTTER IN 2 TBSPS OLIVE OIL.
ADD THE SHALLOTS, GARLIC AND THYME. COOK BRIEFLY, STIRRING OVER MEDIUM HEAT TILL YOU SMELL THE SCENT OF THE GARLIC.
ADD THE MUSSELS AND WHITE WINE. SALT AND PEPPER. (OPTIONAL: ADD A TSP OF CHILI FLAKES.)
COVER THE POT AND COOK ON MEDIUM LOW HEAT FOR 5-10 MINUTES OR UNTIL THE SHELLS OPEN.
USING SLOTTED SPOON, DISTRIBUTE THE MUSSELS INTO INDIVIDUAL SOUP BOWLS.
STRAIN THE BROTH THROUGH A STRAINER LINED WITH CHEESECLOTH. HEAT THE BROTH AND POUR OVER THE MUSSELS.
SCATTER WITH CHOPPED PARSLEY. SERVE WITH GARLIC BRUSCETTA.
SERVES 2
Ingredients
Directions
PICK THROUGH THE MUSSELS. PULL OFF ANY "BEARD". DISCARD ANY MUSSELS THAT HAVE OPENED.
PEEL AND ROUGHLY CHOP SHALLOTS. PEEL AND CHOP GARLIC CLOVES.
IN A LARGE POT (HOW LARGE DEPENDS ON HOW MANY POUNDS YOU'RE MAKING), MELT 2 TBSPS OF BUTTER IN 2 TBSPS OLIVE OIL.
ADD THE SHALLOTS, GARLIC AND THYME. COOK BRIEFLY, STIRRING OVER MEDIUM HEAT TILL YOU SMELL THE SCENT OF THE GARLIC.
ADD THE MUSSELS AND WHITE WINE. SALT AND PEPPER. (OPTIONAL: ADD A TSP OF CHILI FLAKES.)
COVER THE POT AND COOK ON MEDIUM LOW HEAT FOR 5-10 MINUTES OR UNTIL THE SHELLS OPEN.
USING SLOTTED SPOON, DISTRIBUTE THE MUSSELS INTO INDIVIDUAL SOUP BOWLS.
STRAIN THE BROTH THROUGH A STRAINER LINED WITH CHEESECLOTH. HEAT THE BROTH AND POUR OVER THE MUSSELS.
SCATTER WITH CHOPPED PARSLEY. SERVE WITH GARLIC BRUSCETTA.
SERVES 2
