Let’s begin at the ending. To best describe this Week’s FFWD is to show off the dinner dregs. If this photo doesn’t illuminate the story for you foodies, nothing can.
Our At-home Bistro, following a Bon Appètit-Bonanza
This week’s recipe is supposed to be Mussels & Chorizo, with or without pasta, (page 316, Around My French Table). Since we are a pseudo-vegetarian household this Winter, I chose to serve Moules Marinière, or fisherman’s mussels, a recipe that should be in every cook’s repertoire of great, traditional dishes (page 312, Around my French Table).
The most difficult part of this simple recipe is buying the fresh mussels at your local fish market. Probably a pound per person. I purchased large, fleshy green-lipped mussels from New Zealand. Scrub them mightily and debeard as necessary. Go to your pantry for olive oil, onion, shallots, lemons and garlic. Pick some thyme and parsley from your herb garden. If you have a bay tree, pick a leaf. And, if you left some white wine in last-night’s bottle (that’s my problem, I never do), use it. The preparation is a snap. http://breadandbutternyc.typepad.com/blog/2011/06/mussels.html )
Lovin’ the fleshy, full-bodied Green-lips from New Zealand
For Moules Marinière, a repas is complete with just pommes frites (french fries), a baguette or two (for “the sop”), and, table wine. For this meal, no silverware is necessary. Use a 1/2 mussel shell as your fork. Paper towels (Bounty heavy-duty), rather than napkins. Break bread, literally.
This photograph does not need a caption!
I urge you to pick up a copy of Dorie Greenspans’ “Around my French Table”, her recipe book extraordinaire. Although she presents more than 300 recipes, her take on fish – cod, flounder, monkfish, skate, swordfish, salmon, tuna and shellfish – is worth the price of admission. If you’re a foodie, budget this book into next month’s purchases……… the cost being the same as two steaks, Porterhouse; OR a leg-of-lamb, bone-in; OR, a pound of halibut.
To see other Dorista’s versions of Mussels & Chorizo, with or without pasta, go to http://www.frenchfridayswithdorie.com/.
Bon Appètit 
Love the before and after 🙂 It conjures up images of a couple of people sitting on the couch, feet up, hands resting on stomach & still licking their lips in hopes of one last taste…
have a great weekend.
What beautiful mussels, I’ve never seen that kind before. I guess I’ve always lived in areas where my mussels would come from the Atlantic, and they are usually quite black. Great idea to serve these with fries, Moules Frites is always a favorite bistro dish.
we loved this one too and made our own ciabatta for it! it was perfect! love that you made frites for them!
Those mussels are beautiful, Mary! Love the pretty color in the shell. I need to try the Mariniere’s – there’s no doubt they would also be a hit in our household. Maybe you could try to recreate the feel of the chorizo version by omitting it, but adding about a teaspoon of a nice smoky paprika.
I got some ideas from your Post about this week’s recipe. And, I think a little spice instead of chorizo might make the dish taste good albeit still vegetarian. Thanks.
I’m ready for another round of mussels! I love the Green Lip from New Zealand. Love how you started with the empty bowls – nothing says a meal was enjoyed more!
What lovely mussels! I’m looking forward to trying this recipe some time, too. Your photos are tempting me to try it sooner rather than later…
I love that you started with a picture of the empty bowl — wonderful! I’m so glad that you enjoyed the dish. It’s a favorite at our house.
Those green mussels are gorgeous. They might be a nice change up on Saint Patrick’s Day! I love mussels with fries; just hate to make the fries. I’m getting hungry just writing this!