Whatt;s agood fall dish ? Moules or the American version mussels.They're a wonderful chill chaser, stilly briny with a taste of lingering summer. Their broth is amazing too and can even made better with simple additions like beans.
Melissa Clark experimented with this in her A Good Appetite column in yesterday's New York Times Food section. MOules or mussels are excellent with a simple garlic, white wine and butter sauce. Their juices cook up well with it and this is an added treat. Theyre's nothing like dipping hunks of crusty French bread in this for stretching out the dish and that lovely buttery,briny flavor. Ms Clark adds cannellini or white beans aong with rosemary springs and hot pepper flakes. There's also vegetable broth too in the recipe and the usual white wine. what is also good about this recipe is that's it's thrifty - something seafood is not these days. she can buy a rwo pound bag of mussels for around nine dollars.It's a few dollars less than shrimp and a lot less than lobster. They're also the best example of sustainable seafood too. You can buy farmed ones, constantly rated as one of the best foods to eat. Another plus about this dish it can be made in under just twenty minutes.It's a great weekend dish but can easily be whipped up on a busy weeknight.
One of the best aspects of this dish is that it's so simple evne a novice home chef can ace it. first come the beans which are briefly braised in olive oil with the red pepper flakes and garlic cloves (the recipe calls for eight of these but you can decrease if you want to tame down the garlicky flavor).If you're ambitious you cna cook your own beans, but using canned is much easier. At this point they're tender and the mussels should be added.As the mussels are steamed they release their liquid or juices which the beans soak up. THis makes them plumper and more complex. Rosemary is also added and this adds a punch of astringency.This is also when the vegetable stock and a quarter cup of white wine is added too.Keep inmind to rinse and clean the mussels before adding to the beans.Use cold running water for this and pull off the sharp hairly clumps called beards that nest around the edge of the shells, You can use a fingernail for this but if that doesn't work then try a sharp knife. These are added and then cooked for five to eight minutes. You can serve this with a simple tomato salad or just a tossed one. For true Belgian goodness you can also serve fries with this too and dip them in the broth.
A hot bowl of moules and beans are the perfect fall dish.They're beyond delicious and easy to nake. Try a bowlof them for a tasty week day or weekend dinner.
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