Ubiquitous Mussels

Ocean bivalve molluscs and humans have had a close relation for thousands of years, in part because they were a fascinating prey for hunting populations. Clumped together on a wave beaten rock, they both defeat the strength of the water and attract our interest. I particularly remember a gorgeous summer day in Belle-Isle, an island off the coast of Brittany. With water to my knees, a bucket in hand, I caught our lunch in less than an hour. After a good scrubbing under running water, removal of the beards with a knife, the mussels are ready to meet their fate. As a live mussel will close in contact with the air, make sure you discard any which stay open before cooking.

They are a Belgium specialty. A chain of restaurant serves them in their most popular form, in a wine and garlic broth, with French fries on the side. In Italy tomatoes and spaghettis are added to the mix. In Asia whether India or China, the broth turns spicy. They are a good source of selenium and zinc and I have never met a child who will not eat them. The following recipes are inspired by France and Thailand and will serve 4 for lunch or dinner. The leftover make an appetizer, dressed with shallots, oil and vinegar and surrounded by greens.

Cream of mussels (Moules poulette)

(Easy, Preparation and cooking time: 30 minutes, Cheap)

Ingredients:

4 lbs (2 kg) mussels

1 tablespoon olive oil

1 medium size onion

2 garlic cloves

3 celery branches

2 cups (500ml) white wine

½ cup (125 ml) heavy cream

Material:

Paring knife and cutting board

Large stockpot with cover

Clean the mussels under running water. Remove the beards.

Peel and cube the onion. Peel and slice the cloves. Wash, dry and slice finely the celery branches. Pour the olive oil in the stockpot. Place the pot on the medium setting of the gas. Add the onion cubes, cloves and celery, stirring constantly for 3 minutes. Add the wine and cream and bring to a boil. Add salt and pepper. Add the mussels and cover. The mussels are cooked when they open.

Serve immediately in soup bowls with an empty container for the shells. Place a glass with a paper towel filled with fries next to each soup bowl. The broth is delicious in and of itself.

Thai Mussels

(Easy, Preparation and cooking time: 30 minutes, Cheap)

Ingredients:

1 tablespoon sesame oil

4 green onions

1 tablespoon turmeric

1 teaspoon salt

1 green jalapeno pepper or red pepper flakes

2 lemon grass stalks

2 garlic cloves

The juice of a lemon

3 cups (750ml) coconut milk

1 cup (250 ml) water

4 lbs (2 kg) mussels

1 bunch of coriander leaves

Material:

Paring knife and cutting board

Large stockpot with cover

Discard the tops of the green onions. Remove the seeds of the pepper. Cut the green onions and the pepper finely on a diagonal. Discard the outer leaves of the lemon stalks and cut finely the heart. Peel and slice the garlic cloves.

Place the stockpot on the medium range of the gas. Pour the oil. Add the green onions, pepper, garlic and lemon stalk slices. Stir-fry for 3 minutes, stirring constantly. Sprinkle the turmeric powder and the salt. Add the coconut milk, water and lemon juice and bring to a boil. Add the mussels and cover. The mussels are ready when they open about 10 minutes later.

Serve on top of a bowl of rice decorated with washed coriander leaves. Do not forget to propose a spoon as the rice in mussel broth gives it the consistency of a soup.