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Jul 26, 2007 12:41 PM

Easy, quick DELICIOUS mussels for tonight

I don't know how it happened, but a bag of mussels followed me home. I usually just do a quick mariniere - white wine, onion, garlic, parsley and a bit of tomato. I'm open to other suggestions, though.

Must be FAST.
Must be pretty easy.

I have a good baguette and a garden. Ideas?

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  1. Sounds perfect to me. It doesn't need messing with. What I would do is pick up a good French Rose and chill it well to go along with.

    1. I really like this Spanish-style Mariniere:

      Alternatively, I will do a curried carrot broth. I saute diced carrot an onion in some olive oil, stir in a tablespoon of green curry paste, add equal parts vegetable stock and carrot juice. Just before adding the mussels, I stir in a tablespoon or two of creme fraiche.

      1. For mussels, I normally do one of two things:

        Tyme, white wine, shallot. steam open mussels and add some parsley. Something amazing about white wine and shallots cooking. Some add butter, I don't.

        The other would be a thai curry broth, which works well with mussels, but takes much longer to prepare.

        1. Howzabout going for a thai=style twist? White wine, coconut milk, LOTS of ginger and a dab of curry paste of your choice (I like the green, personally). Garnish with cilantro before devouring.


          1. Here's a tip I learned from cookbok author Jean Anderson that improves almost any mussel recipe: The second the mussels open, remove them from the pot and boil down the liquid. This concentrates the mussel flavor in the sauce. Once the sauce is reduced, return the mussels just to reheat and serve. It's a teeny bit of a pain, but the result is definitely worth it.