Course Deux

Moules Mariniere

Grown all along the coast of France on wooden posts, mussels are regional to many areas but are particularly associated with Brittany, Normandy, and the norhteast. This is one of the simplest ways to serve them.

2 kg (4 lb 8 oz) mussels
40 g (1 1/2 oz) butter
1 large onion, chopped
1/2 celery stalk, chopped
2 garlic cloves, crushed
410 ml (1 2/3 cups) white wine
1 bay leaf
2 sprigs of thyme
185 ml (3/4 cup) thick (double/heavy) cream
2 tablespoons chopped parsley

Serves 4

SCRUB the mussels and remove their beards. Discard any that are open already and don't close when tapped on the work surface. Melt the butter in a large saucepan and cook the onion, celery, and garlic, stirring occasionally, over moderate heat until the onion is softened but not browned.

ADD the wine, bay leaf, and thyme to the saucepan and bring to a boil. Add the mussels, cover the pan tightly and simmer over low heat for 2-3 minutes, shaking the pan occasionally. Us tongs to lift out the mussels as then open, putting them into a warm dish. Throw away any mussels that haven't opened after 3 minutes.

STRAIN the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand. Bring to a boil and boil for 2 minutes. Add the cream and reheat the sauce without boiling. Season well. Serve the mussels in individual bowls with the liquid poured over. Sprinkle with the parsley and serve with PLENTY OF BREAD.


...And since we have PLENTY OF BREAD (and I really really want to try this), we're gonna add to complement the bread:


Chicken Liver Pate

500g (1lb 2oz) chicken livers
80ml (1/3 cup) brandy
90g (3 1/4 oz) unsalted butter
1 onion, finely chopped
1 garlic clove, crushed
1 teaspoon chopped thyme
60 ml (1/4 cup) thick (double/heavy) cream
4 slices white bread

Serves 6

TRIM the chicken livers, cutting away any discoloured bits and veins. Rinse them, pat dry wtih paper towels and cut in half. Place in a small bowl wiht the brandy, cover and leave for a couple of hours. Drain the livers, reserving the brandy.

MELT half of the butter in a frying pan, add the onion and garlic and cook over low heat until the onion is soft and transparent. Add the livers adn thyme and sti over moderate heat until the livers change colour. Add the reserved brandy and simmer for 2 minutes. Cool for 5 minutes.

PLACE the livers and liquid in a food processor and whiz until smooth. Add the remaining butter, chopped, and process again until smooth. (Alternatively, roughly mash the livers with a fork, then push them through a sieve and mix with the melted butter.) Pour in the cream and process until just incorporated.

SEASON the pate and spoon into an earthenware dish or terrine, smoothing the surface. Cover and refrigerate until firm. If the pate is to be kept for more than a day, chill it and then pour clarified butter over the surface to seal.

TO MAKE Melba toasts, preheat the grill (broiler) and cut the crusts off the bread. Toast the bread on both sides and then slice horizontally with a sharp sesdrrated knife, to give eight pieces. Carefully toast the uncooked side of each slice and then cut it into two triangles. Serve with the pate.

Source: The Food Of France, By Maria Villegas and Sarah Randell (Murdoch Books)