I don’t know how I forgot about this meal and the pictures for the blog. That was the first time I’ve made mussels since I returned and our M. Parret was with us. I only remembered when we were having a light evening meal of charcuterie and cheese, that I didn’t post the blog, nor his picture! Looking good, young and still of a healthy appetite for Burgundy’s finest.
I decided to begin with the traditional method of preparing mussels; shallots, garlic and a drinkable wine, in this case, a Bourgogne Aligote. It shouldn’t be too expensive but one should be able to drink it without acid backlash.
The wine sauce and the fresh mussels have been missing from our lives. Whoa was us 🙂 But not anymore! Next up Papillon Roquefort mussels.
Feeling emboldened by M. Parret’s tutoring on cheeses, I asked him not to bring cheese and that I would make the cheese board. His look of polite skepticism was priceless!
I chose Brie de Meaux, Epoisse, a sharp cow cheese from the market, aged Cantal and creamy, Papillon Roquefort. He was so relieved when he saw the board that I laughed at him for a long time 😀
4 servings of fresh, live mussels
3-4 tbsp butter
3 shallots, chopped
2 garlic cloves, chopped
1 bottle of Bougogne Aligote
Place the live mussels in cold water for about 30 minutes to allow them to evacuate the sand inside the shell. Remove the “beards” from each mussel and place in another basin of cold water as the beards are removed and allow them to stay in this water until ready to cook. Note: At this stage, discard any broken or odd looking mussels.
Melt the butter in a large stock pot, add the shallots and garlic, then sweat the vegetables until they are soft and a little browned. Add the wine, bring to a boil, then simmer for 5 minutes. Add the mussels, bring back to a boil, cover and simmer for about 8 minutes until the mussels are open.
Transfer the mussels and sauce to a large heat resistant bowl and sprinkle with parsley.