Sunday Dinner: Mussels Edition

I didn't eat a lot of shellfish growing up. Shrimp and the occasional lobster tail (I don't eat crab), but never clams or mussels. The couple of times I was exposed to these types of bivalves I found them chewy and not terribly appetizing so I decided that I did not like them. Then a few years ago I had moules frites (that's steamed mussels and french fries to the uninitiated) with friends and found myself liking them. But it wasn't until I tried the steamed mussels at The Liberty Tavern (which, you may recall, is one of my favorite Arlington restaurants) that I understood just how good mussels could be. Steamed in a broth made of smoked tomatoes, fennel pollen, and basil, these mussels are tender and smoky with a little heat that is impossible not to like. We pretty much have to order them whenever we go there.

Despite this growing affection for steamed mussels, I had never attempted to make them at home...until today. With the weather starting to get warmer, it just seemed like the right time to do it. I decided to start with a classic version--mussels cooked in a white wine broth, and who better to turn for a tried and true recipe than my BFF, the Barefoot Countessa.

Ina's recipe proved just how easy it is to make delicious steamed mussels at home. The result was an delicious and surprisingly elegant Sunday Dinner. The perfect way to mark the end of a hectic week.

Mussels with White Wine
Adapted slightly from Ina Garten

Ingredients:
2-3 lbs mussels
1/3 cup flour
2 TBL unsalted butter
2 TBL olive oil
5 shallots, chopped
5 cloves of garlic, minced
1/2 cup chopped canned plum tomatoes
1 TBL fresh thyme leaves
1/3 cup chopped fresh parsley
1 cup white wine
pinch of saffron
pinch of red pepper flakes (I'd probably add more next time-- you can too, if you like heat)
2 teaspoons salt
1 teaspoon ground pepper
Lots of crusty bread for serving

1. To clean the mussels, mix flour and 2 quarts of water together in a large bowl. Add mussels and soak for 30 minutes. Drain the mussels and remove the "beard' from each with your fingers. If they are dirty, scrub the mussels under running water. Be sure to discard any mussels whose shells aren't tightly shut.
2. While the mussels are soaking, chop the shallots, garlic, herbs, and tomatoes.
3. In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 3-5 minutes until soft. Add garlic and cook for 2-3 more minutes. Add the tomatoes, saffron, parsley, red pepper, thyme, wine, salt and pepper. Bring to a boil.
4. Add the mussels and stir well. Cover and cook over medium heat for 8-10 minutes until all the mussels are open. During the cooking process, give the pot (with the lid on) a shake every so often to make sure the mussels on the bottom of the pot don't burn. When done, pour the mussels and broth into a large bowl and serve with lots of crusty bread (to sop up the sauce). Be sure to discard any mussels that do not open.