Mussel Gratin
Mussels With Basil Cream
A Mussels Soup From Bosa
Mussels In Lager
Steamed Mussels


Mussel Gratin

Active time: 1 hr Start to finish: 1 1/4 hr

4 lb mussels (preferably cultivated), cleaned and steamed, then shucked
2 lb plum tomatoes, halved lengthwise, seeded, and halves cut into
sixths
1/2 cup chopped fresh basil
1/2 cup creme fraiche
1/2 cup finely grated Parmigiano-Reggiano (1 oz)
2 large garlic cloves, 1 minced and 1 halved
1/2 teaspoon salt
1/4 teaspoon black pepper
15 (1/3-inch-thick) slices from a baguette
2 tablespoons extra-virgin olive oil

Preheat oven to 450 F.
Toss together mussels, tomatoes, basil, creme fraiche, cheese, minced
garlic, salt, and pepper in an oiled 3-quart (about 13- by 9 1/2- by
2-inch) baking dish.
Rub 1 cut side of each bread slice with halved garlic and arrange
bread, garlic side up, over mussel mixture in baking dish. Brush tops
of bread with oil.
Bake gratin in middle of oven until bread is golden brown on top, about
15 minutes.
Serve mussels spooned over garlic toasts.
Makes 6 main-course servings.



Mussels With Basil Cream

Active time: 20 min Start to finish: 25 min

1 small onion, finely chopped
2 garlic cloves, finely chopped
2 tablespoons unsalted butter
1/3 cup dry white wine
2 lb mussels (preferably cultivated), scrubbed and beards removed
1/2 cup heavy cream
3/4 cup loosely packed fresh basil leaves
1/4 teaspoon black pepper

Cook onion and garlic in butter in a 5- to 6-quart heavy pot over
moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine
and mussels and cook, covered, over moderately high heat until mussels
just open wide, 6 to 8 minutes. (Discard any mussels that have not
opened after 8 minutes.) Transfer mussels with a slotted spoon to a
serving bowl, then transfer cooking liquid to a blender along with
cream, basil, and pepper and blend until smooth (use caution when
blending hot liquids). Season sauce with salt and pour over mussels.

Makes 2 main-course or 4 first-course servings.




A Mussels Soup From Bosa

Zuppa di Cozze Come la Fanno a Bosa

Like other coastal towns on Sardinia, Bosa also has an excellent
maritime cuisine. An example is this excellent mussels soup. Two
ingredients unique to it are the grated sheep's milk cheese that cooks
along with the mussels, deepening their flavor, and the bread crumbs
- some Sardinian cooks use couscous instead - that add texture and
density to the mussel juices.

2 pounds live mussels
1/3 cup extra virgin olive oil
1 heaping tablespoon chopped garlic
2 tablespoons chopped Italian flat-leaf parsley
2 tablespoons fine, dry, unflavored bread crumbs
1/3 cup grated Fiore Sardo or Pecorino Romano or other hard, grating
sheep's milk cheese
1 cup dry white wine
1 cup tomatoes cut up with their juice, either ripe, firm, fresh plum
tomatoes OR canned imported San Marzano Italian tomatoes
Chopped red chili pepper, 1 1/2 teaspoons fresh OR 1 teaspoon dried,
adjusting such quantities to taste and to the potency of the chili
Grilled crusty bread, 1 or more slices per serving

Cut away any protruding tufts from the mussels. Set aside any whose
shells are even slightly open and tap them sharply. Check them after 2
or 3 minutes and throw out all those that are still open. Drop the
mussels in a basin or large bowl full of cold water, move them around a
little bit, then let them settle for a few minutes. Retrieve them
without stirring up the water. Pour the water out slowly to see if any
sand has collected at the bottom. If any has, rinse out the container,
refill it with fresh cold water, and drop the mussels into it again.
Repeat this procedure until the water runs clear.
Pour the olive oil into a 6-quart saucepan, add the garlic, turn on
the heat to medium high, and cook the garlic, stirring occasionally,
until it becomes colored a light gold. Add the parsley, stir two or
three times, then add the bread crumbs, stirring for a few seconds.

Put the drained mussels in the pot, turn them around a bit, then
cover the pot. Uncover after a few minutes, add the grated pecorino
cheese, stirring it well into the pot.
Add the white wine, let it bubble away briskly for two to three
minutes, then put in the tomatoes and the chili pepper. Turn the
contents of the pot over two or three times and continue to cook for 10
to 15 minutes.
Place a slice or two of toasted or grilled bread in each individual
soup bowl, distribute the contents of the pot over the bread, and serve
piping hot.

For 4 Persons



Mussels In Lager

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup;
do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley

Accompaniment: crusty bread

Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat
until foam subsides, then cook onion, celery, tomatoes, garlic, thyme,
bay leaf, salt, and pepper, stirring occasionally, until vegetables are
softened, about 4 minutes.
Add beer and bring just to a boil. Add mussels and cook, covered,
stirring occasionally, until mussels open wide, 4 to 6 minutes,
transferring them to a bowl as they open. (Discard any mussels that
remain unopened after 6 minutes.) Remove pot from heat. Stir together
mustard and cream in a small bowl, then add mixture along with parsley
to hot broth and whisk until combined. Discard bay leaf. Serve sauce
over mussels.

Makes 4 first-course or 2 main-course servings.




Steamed Mussels

Active time: 45 min Start to finish: 45 min

1/2 medium onion, chopped
1 tablespoon olive oil
1 cup dry white wine
3 lb mussels (preferably cultivated), scrubbed and beards removed
Garnish: fresh flat-leaf parsley sprigs and lemon wedges

Cook onion in oil in a 5- to 6-quart pot over moderate heat, stirring,
until softened, 3 to 5 minutes.
Add wine and mussels and bring to a boil. Cover and cook, shaking pot
occasionally, until mussels are opened, 4 to 5 minutes. (Discard any
unopened ones.)
Transfer mussels to a platter with a slotted spoon, discarding steaming
liquid.
Serves 12 (as part of aïoli menu).


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