Sunday, April 12, 2009

Mussels Mariniere & Garlic Pommes Frites

Hey divas, hope you're all enjoying your weekends, that respite from a busy week. For many, this is a holiday weekend, filled with friends and families, and if you celebrate like mine, then it's also filled with lots and lots of eating! To get you ready for Monday, I thought I'd post one of my favorite dinners to make in my "kitchen bistro." It's fresh, simple and healthy - perfect to throw together after along day at work. It's my Mussels Mariniere, big black bivalves steamed in white wine, and served with my famous garlic pommes frites! Mussels cook fast, they're inexpensive (only about $4 a pound), when they're farm raised, they're actually good for the environment because they filter the water, and they're packed full of beneficial nutrients. So next time you're at the grocery store, pick up some and try them out!

The Adorable Snow Monster Supervises Dinner

Note: When buying live mussels, you want to make sure they're shells are completely closed (indicating they're still fresh). Also, do not allow them to be packaged in a plastic bag as it will smother them. They should be wrapped in paper only, or a mesh bag. When you bring them home, promptly unwrap them and store in the fridge until you're ready to cook them.

Domestic Diva's Mussels Mariniere & Garlic Pommes Frites

2 lbs black mussels
1/2 cup dry white wine
1 shallot, diced
2 sprigs thyme
1 bay leaf
4 tbsp olive oil
10 yukon gold or new potatoes, chopped into spears
3 garlic cloves, minced
4 tbsp Italian parsley, chopped
2 tbsp lemon juice
salt and pepper


Preheat the often to 425 degrees. Place the potatoes in a roasting pan and toss them with 2 tbsp of the olive oil. Roast in the oven for 40 minutes, or until cooked through and a little bit crispy. Remove from the oven, season to taste with salt and pepper. Toss them with the raw garlic and 2 tbsp of parsley.

DD's Famous Garlic Pommes Frites

Meanwhile, in a stock pot over medium high heat, heat the remaining 2 tbsp of olive oil. Add the shallots and saute until translucent. Then, add the white wine and herbs, salt and pepper. Simmer the wine for 3 minutes, or until slightly reduced. Then, turn the heat down to medium and add the mussels. Cover and steam them until cooked - you know they're ready when all of the shells have popped open - about 6-8 minutes. Remove from heat, top with the lemon juice and remaining two tbsp parsley. Enjoy!

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