Very much like the figs and other summer fruits were late this year, so were the mussels. Last year during the Cognac Blues festival we had them a couple of times very early July, but not so this summer. Just since last week have I seen them everywhere, at the stores and in restaurants.
We try to have them frequently during the summer, but I never attempted to make mussels at home. I know how to prepare a trout, but Austria is not really big on shellfish. It's landlocked.
There's a first for everything and today I bought a bag full at the market and thanks to You Tube, I took the Mussels 101 online. 15 minutes worth of videos made the more important points clear. Like where and what to clean and look out for when it comes to those few that are already open before you steam them in a pot. DON'T EAT THESE.
As for flavor, when we order mussels at the resto, we both usually go for the bacon cream sauce, which is easy to make. Actually, the more I think about it, all sauces are easy. Since this was my first attempt, I did not want to have to watch the boiling oil for french fries, the most standard side for mussels, but Victoria's bread made do just fine. Next time, two pots, no sweat.
EVEN MUSSELS WERE LATE THIS YEAR
LEAST ENJOYABLE PART, CLEANING
THAT'S THE PART THAT NEEDS TO BE CLEANED OFF
CREAM, & CREME FRAICHE, GARLIC, BUTTER, BACON, DRY WHITE, PINEAU, PARSLEY, SALT
BROWN THE BACON AND GARLIC IN SOME BUTTER
TOSS IN THE MUSSELS AND ADD THE WINE & PINEAU
COVER FOR A COUPLE OF MINUTES UNTIL THEY OPEN UP
ADD THE CREAM AND CREME FRAICHE
A FEW MORE MINUTES TO REDUCE THE LIQUID
NORMALLY SERVED WITH FRIES, BUT WE WERE HAPPY WITH SOME GF BREAD
MY FAVORITE SIZE. SMALL
TOWARDS THE END, JUST ADD THE BREAD OR FRIES AND EAT IT WITH THE SAUCE