LOST IN TRANSLATION
MUSSELS INTO THE POT
Bon appetite avec les moules!
Parsley Mussel Salad
- 2 pounds of mussels
- a big bunch of fresh parsley
- juice of 1 lemon
- 1 clove garlic minced
- sea salt and fresh ground pepper to taste
- large soup pot
- medium serving bowl
- knife and chopping block
Wash the mussels and discard any broken ones
Turn the stove on medium high and put all the mussels in a large dry soup pot, cover with a lid but leave space for the steam to escape.
After the pot starts to steam, steam them for 5 minutes. Remove from heat.
While the mussels are steaming, chop the parsley, mince the garlic, and cut the lemon in 1/2.
Open each mussels, remove the beard, release the mussel from the shell, and put them in a bowl.
Gently toss the parsley and garlic into the mussels.
Squeeze the lemon over the parsley and mussels. Season with salt and pepper to taste.
What take the most time in this recipe, is debearding the mussels. If you can enlist the hands of a friend, it goes much faster and it's way more fun!
- 2 egg yolks
- 1 1/2 teaspoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon dijon mustard
- 3/4 cup extra light olive oil
- measure cups and spoons
- bowl & whisk or mini food processor
Place the first 5 ingredients into your bowl, blender, or mini cuisine art. If using a bowl and whisk, vigorously whisk the ingredients together for approximately 45 seconds. The mixture should be well blended and bright yellow.
Slowly add the oil in drop by drop while constantly whisking. Do this for a 1/4 cup. This takes about 4 minutes if doing it by hand. In a blender or cuisine art, about 1 minute, but you won’t get near the forearm and biceps workout.
Gradually add in the rest of the oil in a slow stream. Again, if doing this with a bowl and whisk, it will take close to 8 minutes until it is thick and creamy. If using either of the other two devises, 3 or 4 minutes. It will be lighter in color. Cover and chill. You can make this up to 2 days ahead. Keep it chilled.
Raw eggs are not recommended for infants, elderly, pregnant women, or people with weakened immune systems. To avoid risk of salmonella use pasteurized egg yolk instead.
Herb mayonnaise – chop up fresh herbs and stir them in last. Try thyme, rosemary, and oregano either individually or all together. Basil is very good especially on a ripe tomato sandwich.
Roasted garlic aioli – mash roasted garlic and blend it into the mayonnaise.
Garlic aioli – finely mince 1 or 2 cloves of garlic and give it a good final blitz in the blender or food processor. Or for a more authentic provincial French take on it, mash the garlic with a mortar and pestle, add that to your egg yolks and lemon then whisk in your olive oil.