Balthazar’s Simple Moules Marinière (mussels)

Dipping crusty bread into a pot of steaming mussels has to be one of my favorite eating experiences. And when a restaurant offers mussels, I’m inclined to order them because, one, I rarely make them at home, and two, they’re so darn good — when they’re good, that is.

Why I never make mussels at home confounds me, especially after trying this Balthazar recipe for Moules Marinière. I followed this recipe to a tee (with the exception of the freshly ground white pepper … so French), and was so pleased. I’ve now made them twice in one week.

This meal — mussels + salad + bread — has become a Christmas Eve tradition. It’s so simple, but so good, and for very little effort, it feels festive and fancy.

How to Store Mussels

• After purchasing mussels, keep the bag open during transit so that the mussels can breathe.
• Once home, store the mussels in a shallow bowl, covered with a damp paper towel in the coldest part of your fridge.

*Thank you Pelly’s Fish Market (Carlsbad, CA) for these tips!

How to Cook Mussels

Mussels could not be simpler or faster to make: they steam open in 3 minutes — yes, 3 minutes! Here’s how you make them:

1. Sweat aromatics and herbs (shallots, garlic, celery and thyme) in butter; season with salt.
2. Add crème fraîche and white wine; bring to a boil.
3. Add the mussels, cover the pot, and steam for 3 minutes.
4. Uncover the pot and sprinkle with parsley.
5. Stir and serve with crusty bread. Voila: Moules à la Marinière.

To complete this meal, all you need is some good crusty bread (like this one or this one ) and a simple salad .

Crusty bread, such as this easy, whole wheat-ish sourdough or this is a must.

The Balthazar Cookbook :

Description

• 8 T. unsalted butter
• 5 shallots, peeled and thinly sliced (or diced)
• 4 garlic cloves, peeled and thinly sliced
• 2 celery stalks, thinly sliced on the bias
• 4 sprigs thyme
• pinch of kosher salt
• 1 cup dry white wine
• freshly cracked white (or black) pepper to taste
• 4 tablespoons crème fraîche
• 2 lbs. mussels, preferably Prince Edward Island
• a bunch of flat-leaf parsley, roughly chopped
• bread, any kind you like, grilled or heated just before serving

1. In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
2. Add the wine, pepper, and crème fraîche, and raise the heat to high.
3. Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
4. Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Mussels
• Method: Stovetop
• Cuisine: French

Description

• 8 T. unsalted butter
• 5 shallots, peeled and thinly sliced (or diced)
• 4 garlic cloves, peeled and thinly sliced
• 2 celery stalks, thinly sliced on the bias
• 4 sprigs thyme
• pinch of kosher salt
• 1 cup dry white wine
• freshly cracked white (or black) pepper to taste
• 4 tablespoons crème fraîche
• 2 lbs. mussels, preferably Prince Edward Island
• a bunch of flat-leaf parsley, roughly chopped
• bread, any kind you like, grilled or heated just before serving

1. In a large stockpot or Dutch oven, melt the butter over a LOW flame. Add the shallots, garlic, celery and thyme. Gently sauté for about 15 minutes until the vegetables are soft but not browned. Season with a pinch of kosher salt.
2. Add the wine, pepper, and crème fraîche, and raise the heat to high.
3. Once the liquid comes to a boil, add the mussels, stir gently, and cover with a tight fitting lid. Cook for 3 minutes, or until the mussels open.
4. Add the parsley and stir gently. Serve in large bowls (remembering to discard any unopened mussels), with either crusty bread or French fries … yum.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Mussels
• Method: Stovetop
• Cuisine: French

Find it online : https://alexandracooks.com/2010/05/23/moules-mariniere-so-easy-a/

This is the easiest French toast you will ever make, and I believe it’s the best, too. It’s crisp on the exterior, moist on the interior, and emerges from the oven piping hot. Heaven!

I have a real weakness for any sort of breakfast carb, especially when I’m out to eat. Challah French toast. Lemon-ricotta pancakes. Blueberry-cornmeal hotcakes. You name it. If it’s floured, fried, and dripping in syrup, it has my name all over it.

These are dishes I rarely make at home. Laboring over a fickle griddle is one deterrent. Timing is another. It’s nearly impossible to get enough pancakes, French toast, and waffles out at once to serve everyone.

With the exception of French toast: if you bake it! And start it the night before. This is the easiest French toast you will ever make, and I believe it’s one of the best, too. It’s crisp on the exterior and moist but by no means soggy on the interior. It emerges from the oven piping hot yielding enough, at the very least, for four eaters.

How to Make Overnight French Toast, Step by Step

After a night in the fridge, the bread absorbs all of the liquid:

Just out of the oven, baked French toast:

You can use various breads such as brioche :

Description

This is the easiest French toast you will ever make, and I believe it’s the best, too. It’s crisp on the exterior, moist on the interior, and emerges from the oven piping hot. Heaven!

From the November 2000 Gourmet .

Notes:

If you are up for making your own brioche , I find this turns out especially well when made with brioche. Challah is a great choice as well.

That said: my mom uses “Toasting White” (Pepperidge Farm). My aunt uses a dense bakery-style loaf of Italian bread.

• 1 (13- to 14-inch-long) loaf bread, see notes above
• 1/2 stick (1/4 cup) unsalted butter, softened
• 2 large eggs
• 1 2/3 cups whole milk
• 1 tsp . vanilla
• 1/4 tsp . kosher salt
• 3 tablespoons sugar
• maple syrup, berries, and powdered sugar, for serving, if desired

1. Cut about six to eight — enough to fit your pan — one-inch-thick slices of bread.
2. Generously butter one side of each slice and arrange slices, buttered sides up, in one layer in a buttered 13- by 9- by 2-inch baking dish, squeezing them slightly to fit if necessary.
3. Whisk together eggs, milk, vanilla and salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbed all of custard, at least one hour and up to one day, depending on bread.
4. Preheat oven to 425°F. Bring mixture to room temperature and sprinkle bread with sugar.
5. Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes, or longer — make sure it’s nice and golden on top or it will be soggy in the middle. Serve immediately with fruit and syrup and powdered sugar if desired.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Breakfast
• Method: Oven
• Cuisine: American