The Art of Eating Cookbook by Edward Behr

Author:Edward Behr
Language: eng
Format: epub
Publisher: University of California Press
Published: 2012-01-22T16:00:00+00:00

1 onion (about 100 gr) or 1 shallot (about 35 gr), finely chopped

1 clove garlic, finely chopped or crushed

¾ cup (175 ml) white wine

1 tablespoon (15 gr) unsalted butter

2 pounds (1 kg) mussels, cleaned

finely chopped parsley for garnish

black pepper

Choose a heavy pot wide enough that the mussels form a single layer, or cook them in 2 pots or in batches. Cook the onion and garlic gently in the wine and butter for a few minutes, until they are soft. Raise the heat to high, add the mussels, and cover tightly. The mussels will open in 2 to 8 minutes, depending on their size, the intensity of heat, and the quantity in relation to the width of the pot. After about 2 minutes, stir to redistribute the mussels. When half have opened, to avoid overcooking, start removing the open ones with tongs or a slotted spoon to hot soup plates. Discard any that remain shut after 8 minutes. Sprinkle parsley over the cooked mussels.

Run a metal spoon over the bottom of the pot to see whether the liquid contains grit. If there’s none, pour the liquid over the mussels, onion or shallot and all. If there is grit, either let it settle to the bottom for a moment and then add the liquid to the mussels, holding back the onion or shallot, or pour the liquid through a cloth-lined strainer before adding it. Serve the mussels immediately and have a peppermill on the table. Serves 4 as a first course, 2 as a main course.

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