Jake and Ed's Does French Bistro Day

Sometimes you get an idea in your head that you'd like to try something and in your heart you know that you can fail miserably or possibly pull it out. This was one of those days. I don't know why I thought that this was a good idea earlier in the week, but hell the worst thing that could happen was that I could make my Managing Business Partner violently ill and we'd have to really close up shop for a few days.

And really from all of the times that I've had this dish, I never thought it could be that hard to make...and I trust other places so why shouldn't I trust my own cooking.

I sat there with that nagging doubt of am I really gonna do this or no? So I just decided to grow a pair ventured off to my local fishmonger and said "Give me two and a half pounds!"

"Of what" was the answer, slightly perplexed but amused.

I realized that I hadn't said anything but rather had been pointing at those lovely beauties sitting on ice just waiting for a fool like me to come by.

"Oh Black mussels."

I looked up and the fishmonger knew I had the fear. That fear that all cooks get, especially with a new seafood item.

She nodded, and got her bag ready and said, "Oh they're a bit sandy today, be sure to really get in there and wash em up good."

I'm thinking yeah uh OK. It's not like I already didn't have the fear but now sand?!?!

Either way I took the bag and headed on out and began the joy. The wonderful feeling of anticipation and wonder. I filled up a massive bowl with cold water and let those bad boys soak it up.

I gathered up my ingredients, started chopping, drinking copious amounts of water, and set everything up knowing that my MBP would be in for the night's tasting soon.

So I said well it's now or never -- cleaned up the mussels, got my broth ready in the stock pot and went for it.


Here's what she had.





















Here's how I got there:

Ingredients:

2 tablespoons unsalted butter
2 tablespoons olive oil
half a medium onion diced
4-six cloves of garlic - diced
1 1/2 cup white wine -- I prefer Sauvigon Blanc
2 teaspoons Kosher salt
1 teaspoon fresh ground pepper
2-2 1/2 pounds mussels
2 tablespoons heavy cream

Method:

When you return from the store, remove your mussels from the plastic and paper wrapping and place in a large bowl. If you aren't going to use them immediately, then place the bowl in the fridge. If you plan on throwing down, then take them to your sink, fill up a bowl and soak them for 20 minutes.

That's right just let them sit. As the mussels soak they will begin filtering the water in and out and are helping you expel all of the sand that they may have inside them.

After 20 minutes, come back to them and take them out one by one and scrub the outside to remove any barnacles and dirt. If there is a beard still attached hold the mussel and pull the beard towards the shorter end.

Check each mussel and do NOT use any cracked or damaged ones. Additionally, if you see any mussels that are opened, toss it out. It's not worth you getting sick.

Once you've cleaned them all and placed them in a different container move on to the broth.

In a stock pot melt butter and onions. Just as butter finishes melting, stir in onions. Cook for 5 minutes and then add garlic and continue cooking for 3 to 4 minutes more.

Once the onions become slightly translucent, slowly pour in the wine, salt and pepper and stir to combine. Slowly bring to a boil.

Add mussels, stir and swirl mixture over mussels and cover. Cook for 8-10 minutes. You should stir the mixture every couple of minutes to prevent sticking.

Scoop out the mussels into a bowl with a slotted spoon. Once everything has been parsed out return to stock pot and taste the broth. Some people enjoy this just as it but I prefer adding two table spoons of heavy cream to round out the taste before pouring on the mussels. Others throw in two tablespoons of bleu cheese for a stronger compliment to the mussels. This final bit is entirely up to you.

Thinly slice up French bread and have at it.