Mussels with Cream – Quintessentially French

There are few things more satisfying than the taste of fresh mussels with cream, flavored with shallots, butter and white wine.  A quintessential French dish, it is at one time a culinary classic, unbelievably delicious, simple, fast and easy to prepare.  This is one of those dishes that should be part of your repertoire, ready to be produced at a moments notice and never failing to impress.

Surprisingly, while mussels have appeared on restaurant menus and have been widely available in most mega-marts for a few years now, a great number of folks here in the States are just starting to discover them.   If you’ve never had mussels before, this preparation is your perfect introduction.

Mussels must be cooked while they are still alive.  A good fishmonger sells them loose, in mesh bags bathed in water or on top of ice.  Smell them.  They should smell like the sea with no fishy smell.  Fortunately it is easy to determine if the mussels are alive.  The shells of live mussels will be tightly closed.  If you find one slightly open, simply tap on the shell.  A live mussel will close right up.  If any don’t close, discard them.  Also, mussels will suffocate in a short time.  If they are in plastic, poke holes in the plastic even before leaving the store.

Store mussels in the bottom of your refrigerator, covered with a damp cloth or wrapped in wet newspaper.  They are best cooked the same day, but will keep, refrigerated for 5 or 6 days.  Remember to keep them damp and don’t worry about whether they are still alive.  Mussels that are not alive when cooked will never open and will stay clammed up tight.

Soak the mussels in cool fresh water for 20-30 minutes before cooking. The mussels will expel the sand inside the shell as they “breathe.”  Then with a firm brush, clean the mussels under running water.   Some mussels may have a “beard,” a small web of vegetative matter with which the mussel clings to the rocks.  While brushing the mussels, the beard is easily removed by gripping it and giving it good tug towards the hinge edge of the shell.  If it’s stubborn, just use a knife or kitchen scissors.

Directions:

1. Add the butter, shallots and a good pinch of salt to a heavy saucepan over high to medium-high heat and saute until translucent.
2. Add the mussels and dry white wine, cover and allow to aggressively steam for 7 to 9 minutes.  Some stove-tops have super burners are are able to get the mussels up to temperature quickly on this step.  If that’s the case in your kitchen, go 7 minutes; otherwise, go 9 minutes.
3. Once steamed, remove the mussels with a slotted spoon to a deep serving platter.
4. Add the heavy cream and about 4 grinds of pepper to the liquid still in your saute pan and bring to a boil for 3 minutes.  Pour the cream over the mussels, sprinkle the parsley over the top of the mussels and serve immediately with a good French baguette for soaking.