On Sunday we had some guests dining with us, Ed (right) and Sam (left). Ed and I have known each other for a while. We met when I was living in Brooklyn about 8-9 years ago. It's amazing where people end up. Now he lives about 5 minutes from my place here in SF, and we work for the same company. I met Ed's friend Sam for the first time last night...he's a sweetheart and very funny!
Anyway, we had a pretty light menu, but the mussels were a lot of work. Let's start there.
Mussels in White Wine from SAVEUR Issue #126
I bought the mussels on Saturday and prepped them for an overnight stay in the fridge. As soon as you buy them, get them out of the plastic bag. Mussels are really delicate, so prep them ASAP. I placed them in a shallow bowl with cold salted water and a little bit of cornmeal. Place some wet paper towel over the top. This keeps them fresh and the mussels eat the cornmeal and spit out any grit. The next day, about 1 hour before cooking them, it was prep time. Get yourself a good food brush and a small knife. Check each mussel, make sure that it's closed and has no cracks. Sometimes, if you find one that's open, just give it a light tap, give it a minute, if it closes, it's still good. If the mussel is no good, throw it out. Once you find a good one, make sure you brush them really well, get any growth off the shell and pull the "beard" out the side of the shell. After you clean them, set them aside and start prepping the ingredients in the recipe. It's really simple!! The flavor is really delicious. Make sure you toast some crusty bread because you'll want to soak up all the broth.