bonne année + fresh mussels

bonne année et bonne santé

Each year we try to redefine ourselves with resolve.  This year, toast to happiness.  True happiness.  

And love.
 



 
 
moules à la marinière + pommes frites | serves 2-4
fresh steamed mussels
slightly adapted from Julia Child

1 pound fresh mussels, scrubbed and soaked, beards removed
2 cups dry white wine
1/2 cup minced shallots
1/2 bay leaf
1/4 teaspoon thyme
1/8 teaspoon pepper
3 tablespoons butter
1/2 cup chopped parsley 

Melt butter in a large, heavy pot over medium-high heat.  Sauté shallots, bay leaf, black pepper, and thyme until fragrant.  Add wine and simmer for 2 to 3 minutes to evaporate the alcohol and to slightly reduce volume.

Add the mussels to the pot. Cover and boil over high heat. Grasp the pot's handles and gently shake to fully envelope mussels in broth.  When all of the shells have fully opened (about 5 minutes), spoon mussels into deep serving bowls.

Ladle the liquid over the mussels, sprinkle with parsley, and serve immediately with a large piece of crusty bread to soak up the broth.

 
 
pommes frites

3-4 new potatoes, unpeeled
1/4 cup olive oil
kosher salt
freshly ground black pepper
2 tablespoons fresh parsley, finely minced

Preheat oven to 400 degrees.  Cut potatoes into 1/4"-thick slices.  Cut again into 1/4"-thick frites.  In a pot of salted, boiling water, carefully par-cook frites until barely tender (about 5 minutes).

Carefully strain frites, being extra careful not to break them.  On a rimmed baking sheet gently toss frites with olive oil, salt, and pepper.  Bake for 30-45 minutes, or until golden brown on the outside and tender on the inside.

Remove pommes frites from the oven, sprinkle with coarse salt, and fresh parsley.  Serve immediately.