Moules, mussels, whatever. I'm not a huge fan of mussels, unless they are in a cioppino or made in a yummy sauce. Ok, the recipe from Dorie Greenspan's Around My French Table is easy, easy, easy and produces a very delicious broth for dipping.
Make sure to buy fresh mussels from your fish monger and use a decent white wine. The other ingredients are most things on hand, onion, shallot, garlic, parsley, thyme, lemon zest, and wine. A ¼ chicken bouillon cube was listed as optional, since I don't use those, I added a little chicken broth, and I am glad I added broth!
The mussels cook really fast, so be ready to eat as soon as the mussels hit the pan. The mussels sit in the pan for just a few minutes, make sure they all open, discard the ones that stay closed, they were probably dead before you cooked them, yuck. My husband paired his mussels with wine and a simple salad.
I spent some time in Bruges, after my nephew was born, my sister and family, lived in Amsterdam at the time.
So in memory of my trip to Bruges, when I enjoyed Mussels and Frites with a local beer, I paired my mussels with a Belgian Beer.
Looking for a fast mid-week meal, this is a good one. Oh, and if you have a chance to make this recipe, add the chicken broth, so you have a lot of broth to dip bread or frites in, you will thank me.
For the recipe, please buy Dorie Greenspan's Around My French Table or call me, I'll share. Also, if you want to see other versions of this recipe, go see my Dorista friends at French Fridays with Dorie.