tdf. stage 4. cambrai → reims.
Tuesday, July 6, 2010 at 9:55PM Yesterday the race moved onto French soil via a hardcore shake-up on the cobblestones. What a stage!
Both Lori and I are lovers of mussels cooked in a garlic and herb wine sauce served with a crusty baguette, so that's what we're featuring today. It would pair nicely with a bottle of Champagne.
As you'll see, this is a really quick, easy and amazing dish. Speaking of quick and amazing, watch for Mark Cavendish to pick up his first stage win by out-sprinting the fastest cyclists on the planet.
Basil mussels.
1 fresh baguette, sliced and toasted
;)
24 mussels
6-8 small garlic cloves, sliced
1 large shallot, finely diced
2 tablespoons butter
1 pinch crushed dried chilis
1/2 teaspoon kosher salt
1 cup dry white wine
1/2 cup fresh basil, shredded by hand
fresh cracked pepper
The keys to this dish are pretty simple. First, buy the freshest mussels you can find, none of the mussels should be open. If a mussel is slightly open, give it a tap against the counter top. It will close if it's still alive. Discard any mussels that have died. The other important thing to remember with mussels is that you've got to remove the beard. That's the little "hairs" that are growing out of the shell. Getting a beard in your mussel is an unpleasant experience to say the least.
Place a large pot over medium heat and add 2 tablespoons of butter, let the butter melt and become aromatic. Add the garlic, shallots and dried chilies. Cook for a couple minutes until the garlic is almost turning brown. Add the wine to the pot along with the kosher salt and let simmer for two minutes. Add the mussels and the basil to the pot and give it a good stir. Cover and let cook for 2-4 minutes until the mussels have opened, throw away any mussels that don't open. Season with a little fresh cracked pepper and tip mussels and sauce into a big bowl and serve with garlic toast or fresh baguette.
The best part of this recipe is dipping the baguette or garlic toast into the garlic and wine sauce, there is something so completely satisfying about it. Enjoy!
--Jd--
Reader Comments (2)
Today's TDF stage was fun to watch. The rolling hills of grape vines slowly growing next years champagne grapes was very cool to see.
Cav didn't pull it off again today, but he isn't done yet!
I am not a fan of mussels so I don't have a first hand taste of the pairing with champagne. My wife says I am missing out, I guess I might have to cave on this one.
Jason
Your mussels in wine sauce look awesome. How perfect for watching the TdF. My hubby and I are avid followers, too. :-)