Steamed Musssels

For a pre-Christmas dinner with friends, we got some primo PEI Mussels for a first course, then told all our friends to bring sparklers.

For the mussels, I made a broth of white wine, Noilly Prat white vermouth, shallots, bay leaf, and thyme.

Didn't like it. One, because the Sauvignon Blanc I used had the wrong kind of aromatics. Two, because the acidity wasn't right.

So, back to the drawing board. Chuck the recipe and go for it.

I used Viognier, the Noilly Prat white vermouth, bay leaf, thyme, and shallots. But this time when I sweated the shallots I threw in one finely chopped garlic clove, then added a cup of Viognier, quarter cup of Noilly Prat, two spoons of Herbsaint, the bay leaf, and the thyme.

The mussels were tremendous, and the broth was a big hit for sopping up with some locally baked Sourdough bread. All went fantastic with the sparklers (Charles Ellner Brut, Argyle 2003, Roederer Estate, Valley of the Moon Brut).

Hi Hoke, I made a similar recipe last weekend but without the vermouth. Thanks for the tip, it sounds like it would add some nice complexity. I did add chopped grape tomatoes, I find mussels go so well with tomatoes.

And thanks for supporting the PEI mussel industry.

[Jenise]

Hi Hoke, I made a similar recipe last weekend but without the vermouth. Thanks for the tip, it sounds like it would add some nice complexity. I did add chopped grape tomatoes, I find mussels go so well with tomatoes.

And thanks for supporting the PEI mussel industry.

The vermouth just adds a richness along with the wine-i-ness. You'll love the addition--I've been on a tear with Vermouth for the last couple months. Ever since I made that spinach and pea dish with it, I'vve craved the flavor and been using it in a lot of places I didn't used to and loving the result. I've gone through a whole liter bottle in two months!

Hoke, your mussels sound fantastic. I'm so envious!--hubby's allergic, so it's something I never get to cook at home.

Your sibilant musssels sssound good. And I sure would enjoy some steamed clams about now. Why did I move away from the ocean?

No matter what fluid you steam them in, enjoy them more by dipping the cooked ones in Bearnaise.

I love the Pernod-scented mussels from Girl and the Fig:

http://books.google.com/books?id=zyJdqP ... ch_s&cad=0

However, I cannot stomach PEI mussels except when I can see the harvest tag and they are really fresh. Give me the outstanding specimens from Penn Cove any day.

Walt

I love the Pernod-scented mussels from Girl and the Fig:

http://books.google.com/books?id=zyJdqP ... ch_s&cad=0

However, I cannot stomach PEI mussels except when I can see the harvest tag and they are really fresh. Give me the outstanding specimens from Penn Cove any day.

Walt

Oh, I agree with that, Walt.

But since when can you find Penn Cove mussels in California? I've not seen them down here.

Fell in love with PCM when I was up in Seattle. They are the best I've had.

But the previously mentioned mussels I used were fresh too. Plus, the seafood counter guy at our local store carefully went through each and every mussel to make sure they were all closed tight.

But since when can you find Penn Cove mussels in California? I've not seen them down here.

Fell in love with PCM when I was up in Seattle. They are the best I've had.

But the previously mentioned mussels I used were fresh too. Plus, the seafood counter guy at our local store carefully went through each and every mussel to make sure they were all closed tight.

Now that is a good fishmonger. I have to do that myself and usually see about a 50% casualty rate when I get PEIs, because they are typically a week old. What a waste. I don't understand why a place that carries lots of same day local catch and has no problem charging $25 for wild salmon peddles subpar mussels, but we all have our faults.

Don't tell my fish guys, who are otherwise outstanding, but Costco (at least in San Jose and Livermore) has five pound bags of Penn Coves for some unreasonably low price. The first time I saw them, nestled next to the flaccid farmed salmon, it was a bolt from the briny blue. When I pulled out the harvest tag and saw they were just three days out of the water, I shouted with joy.

Walt

But since when can you find Penn Cove mussels in California? I've not seen them down here.

Fell in love with PCM when I was up in Seattle. They are the best I've had.

But the previously mentioned mussels I used were fresh too. Plus, the seafood counter guy at our local store carefully went through each and every mussel to make sure they were all closed tight.

Now that is a good fishmonger. I have to do that myself and usually see about a 50% casualty rate when I get PEIs, because they are typically a week old. What a waste. I don't understand why a place that carries lots of same day local catch and has no problem charging $25 for wild salmon peddles subpar mussels, but we all have our faults.

Don't tell my fish guys, who are otherwise outstanding, but Costco (at least in San Jose and Livermore) has five pound bags of Penn Coves for some unreasonably low price. The first time I saw them, nestled next to the flaccid farmed salmon, it was a bolt from the briny blue. When I pulled out the harvest tag and saw they were just three days out of the water, I shouted with joy.

Walt

Now, that, my friend, is worth a trip to CostCo!

(Must be because CostCo is headquartered in the Kirkland, WA, area, so the execs know all about how good Penn Cove Mussels are. Wonder if we'll see geoducks at CostCo soon??? )