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Moules au Gratin
(Baked Herbed Mussels)
 
Food Markets of the World
by Nelli Sheffer and Mimi Sheraton, 1997, Harry N. Abrams,
Inc.
Out of Print, Used & Rare
“Celebrated for such deep-sea provender as sole, turbot, mackerel,
langoustine, oysters and shrimp, Normandy is also much appreciated for its
shiny, briny
mussels that garnish many fish dishes. In this savory dish,
they play a solo
starring role.
Shop for mussels with tightly closed shells
indicating they are alive, and avoid
those that are broken or feel heavy for
their size as they are probably full of sand.
In these days of polluted
waters, it is best to buy farmed mussels, even though
they are blander than
the wild.”
To serve about 6
appetizer portions, buy about 4 pounds (about 5 quarts)
of clean, bright
mussels. Soak in ice water for 1 hour, then scrub with a
stiff brush and
scrape off the threadlike beards. Steam covered in a wide
and deep skillet
in 1 cup water [or dry white wine] for about 7 or 8 minutes, or until all
open, shaking pot once or twice. Discard any mussels that do not open, as
well as the top shell of each opened mussel. Strain the liquid
through a
fine sieve or a paper coffee filter and reserve.
Blend:
1 pound softened unsalted butter
with
2 tablespoons finely minced shallots
2/3 cup minced parsley
1/2 teaspoon dried or 1 tablespoon minced fresh thyme
1 teaspoon salt
A pinch of black pepper
1 tablespoon Calvados
Thin the mixture to
spreading consistency with some of the reserved
cooking liquid. Top the
mussels on half-shells with the butter filling.
Arrange in a single layer in
one or two shallow baking pans in the upper
third of a pre-heated 425-degree
[F] oven for 7 or 8 minutes, or until
herb butter has melted and the tops
are faintly golden. Divide onto
warm appetizer plates and serve with slices
of French bread, so none
of the precious butter will be wasted.
Featured Archive Recipes:
Moules
au Beurre d'Escargots (Mussels in Garlic Butter)
Portuguese-Style Mussel Stew
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