Mussels in a light cream sauce brings back memories of eating on the terrace of a small restaurant in Normandy, breathing the fresh sea air and drinking a chilled glass of white wine. What a treat!
The French celebrate Bastille Day July 14. Salute them with this easy-to-prepare delicious dinner.
Figure about 2 pounds mussels per person. Store the mussels in the refrigerator. The commercially raised mussels available today are cleaner than they used to be. Just wash them in cold water before using. Scrape off the beard or thin hairs along the shell. This is how the mussel attaches themselves to the rocks. If any mussels are open, tap them gently. Discard any that do not close.
Helpful Hints:
_ Fish broth can be substituted for the white wine, if preferred.
_ Slice the vegetables in a food processor fitted with a slicing blade.
Countdown:
_ Start vegetables.
_ While vegetables cook, wash mussels.
_ Finish dish.
Shopping List:
To buy: 1 medium onion, 1 small bunch carrots, 1 small bunch celery, 1 small bunch parsley, 4 pounds mussels, 1 bottle dry white wine, 1 small carton light cream and 1 French whole wheat baguette.
Staples: vegetable oil spray and black peppercorns.
