Don’t run away! Mussels truly are delicious, affordable, and easy to make.
Over the years I developed a love hate relationship with these shiny little mollusks. Love at first, then hate after a bad experience at a restaurant, and now, back to love. The mussel hiatus was officially lifted this October while visiting friends in Seattle. They whipped up a simple batch of mussels served with crusty bread that were so fresh and delicious it completely changed my tune. I learned then what I didn’t know during the hate phase: mussels are ridiculously easy to make at home and they are cheap! Add some beer and you have, perhaps, the perfect meal.
Even in Cincinnati, fresh live mussels are easy to find and only cost around $3.99 a pound. In the North East I found them as cheap as $2.50 a pound! Two pounds of mussels easily feeds two people as a full meal. Or as an appetizer, one pound is plenty for two people.
Before moving to Cincinnati I lived on the same block as the Publick House, an amazing Belgian influenced craft beer bar and restaurant in Brookline, just outside of Boston. Publick House routinely makes “best beer bar” lists (like this one) because of their amazing selection of Belgian beers. While I lived nearby I took full advantage of the proximity and learned a thing or two about Belgian beer and food.
One of the things I discovered there was moules-frite, or mussels and french fries. Moules-frite is a truly classic Belgian (and also French) dish. One of the various preparations of moules-frite is moules à la bière aka mussels cooked in a beer broth. Publick House served up giant bowls of moules in the broth of your choosing, from classic garlic and herbs with Belgian witbier to thai curry with pilsner, coconut milk and lime alongside big cones of crispy fries. This was the inspiration for the mussels I’m about to share with you. I couldn’t pick just one variation, so consider this a two-for-one kind of post.
But first, a couple notes on finding and preparing your “moules.” I’ve had success getting live mussels at various places around Cincinnati, including: Fresh Market, Whole Foods, and one of my most recently discovered and favorite new seafood spots, Lobsta Bakes of Maine in Newtown, Ohio.
Mussels should be alive when you cook them, so wherever you get them, make sure it is a reputable source. Best to buy them the same day you plan on cooking them, store them in the fridge until you’re ready in an area where they can breathe (resist the urge to wrap them tightly in plastic bags or other airtight containers or you’ll suffocate them). Plan for about twenty minutes of prep to clean them up. This is the hardest part of the whole thing, the cooking part is cake. If you see any “beards” on the mussels as above, pull gently with a firm grasp and tear them off in the direction towards the hinge end of the mussel. As you sort through the mussels, discard any with broken shells, or that don’t close when handled. Give them a quick scrub and a rinse and you’re ready.
Copyright Courtesy of LoveBeerLoveFood.com
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