Jacques Pépin New Complete Techniques Sampler: A Sampler: 7 Recipes, 13 Techniques by Jacques Pépin

Author:Jacques Pépin [Pépin, Jacques]
Language: eng
Format: epub
Publisher: Black Dog & Leventhal Publishers
Published: 2012-11-13T00:00:00+00:00

Mussels

(Moules)

We have mussels in great abundance all along the New England and mid-Atlantic shores. The best mussels are the ones found in cold waters. They are sold by weight—about 12 average-sized mussels to a pound (454 grams)—and any aficionado can easily consume at least 1½ pounds (681 grams).

There are a number of ways to serve mussels. The simplest and easiest way to prepare them is marinière (sailor-style), see Mussels Sailor-Style. This is how you frequently find them in bistros in France—plain and in the shell. For something a little more sophisticated and richer, you can try them poulette (with a cream sauce), see Mussels with Cream Sauce. For this dish, the shell is separated and only the half shell with the meat in it is kept. In some recipes the meat is removed entirely from the shell after cooking and used to make a pilaf de moules, see Pilaf de Moules, or combined with a rémoulade or a light well-seasoned mayonnaise and served as a salad for a first course. Billi-bi, one of the best possible soups, can be made from the broth the mussels cook in, with the addition of wine, cream and herbs. Nowadays, mussels bought in stores are often cleaned. If you fish your own, clean as explained below.

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