Greenshell Mussels with Herbed Breadcrumbs, Au Gratin - Makes an Elegant Appetizer

In North America, blue mussels, the most common variety, grow on pilings, bulkheads, piers, and even on some bridge anchorages. The aquacultures mussels (like those in Europe) are grown on ropes suspended in the water. Blue mussels are harvested from the clear sea waters off the New England coast, while a relative also grows in the northern waters of the Pacific.

Mediterranean Fish Stew - Bouillabaisse

Different variations of bouillabaisse abound along the Mediterranean coast - every village seems to have its own version - and almost any combination of fish and shellfish can be used.

It helps for people to know that bouillabaisse du pecheur was originally prepared using sea water, which was boiled up on the beach while the fishermen were untangling their nets. When the water boiled, in went the fish that were destined for the soup, along with fennel, tomatoes and so on, to cook. Once the work of untangling the nets was done, the bouillabaisse would be ready and the fishermen and their families could sit down and eat. It was only later that the original bouillabaisse underwent the various refinements that we use today.

It is worth pointing out that spiny lobster can never be seen as an essential ingredient of bouillabaisse, because it was originally a very simple dish to use up the fish that were either damaged or had not been sold. It might be stretched to feed all the family by adding potatoes.



There are certain ground rules that must be adhered to:

• The freshness of the fish is the prime rule.
• The variety and quantity of fish contributes decisively to the quantity of the stock on which the soup is based. All the fish are cooked fresh to order.
• Pure, genuine saffron is essential (strictly speaking, neither paprika nor herbs of Provence add anything of benefit to a bouillabaisse).

Serves: 4-6

Ingredients:

• 2-3 pound white fish, such as sea bass, basa, snapper, or monkfish filled and skinned (choose thick fish)
• 3 tbsp extra virgin olive oil
• grated rind of one orange
• 1 garlic clove, very finely chopped
• pinch of saffron threads
• 2 tbsp Pernod (or other anise flavored liqueur)
• 1 small fennel bulb, finely chopped
• 1 large onion, finely chopped
• ½ pound small new potatoes, sliced
• 1 pound mussels
• 1 dozen small clams
• croutons, to serve

For the stock:

• 2-3 pound fish heads, bones and trimmings
• 2 tbsp olive oil
• 2 leeks, sliced
• 1 onion halved and sliced
• 1 red bell pepper, cored and sliced
• 1 ½ ponds ripe tomatoes, cored and quartered
• 4 garlic cloves, sliced
• bouquet garni
• rind of ½ orange, removed with a vegetable peeler
• 2 or 3 pinches of saffron threads

For The Rouille:

• 2/3 cup soft white breadcrumbs
• 1 or 2 garlic cloves very finely chopped
• ½ red bell pepper roasted
• 1 tsp tomato paste
• ½ cup extra virgin oil

Directions: 

Cut the fish fillets into serving pieces, then trim off any thin parts and reserve for the stock. Put the fish in a bowl with 2 tbsp of the olive oil, orange rind, garlic, saffron, and liqueur. Turn to coat well, cover and chill.

To make the stock: Mix the fish heads and bones under cold running water. Heat the olive oil in a large, preferable stainless steel, saucepan or flameproof casserole. Add the leeks, onion and pepper and cook over medium heat for about 5 minutes until the onion starts to soften, stirring occasionally. Add the fish heads, bones, and trimmings, with any heads or shells from the shrimp. Then add the tomatoes, garlic, orange rind, saffron and enough cold water to cover the ingredients by 1 inch.

Bring to a boil, skimming any foam that rises to the surface, then reduce the heat and simmer, covered for ½ hour, skimming once or twice more. Strain the stock.

To make the rouille: Soak the breadcrumbs in water then squeeze dry. Put the breadcrumbs in a food processor with the garlic, roasted red bell pepper and tomato paste and process until smooth. With the machine running, slowly pour the oil through the feed tube scraping down the sides once or twice.

To finish the bouillabaisse: Heat the remaining 1 tbsp of olive oil in a wide fireproof casserole over a medium heat. Cook the fennel and onion for about 5 minutes until the onion just softens then add the stock. Bring to a boil add the potatoes and cook for 5-7 minutes. Reduce the heat to medium and add the fish, starting with the thickest pieces and adding thinner ones after 2 or 3 minutes. Add the mussels and clams and continue simmering gently until all the fish and shellfish are cooked.

Mussels in White Wine Sauce with Onions and Tomatoes - The appetizer that should be in every cook’s repertoire!

I of the things I admire about French cooking is the fact that inexpensive foods are given the same loving treatment as the luxury items, and frequently turn out to taste even better. Take mussels. Probably the most popular mussel dish is "moules marinieres", a classic French recipe using wine, garlic, shallots, parsley and butter. This dish is easy to make, and tastes divine. The only different thing with my variation is that I added fresh tomatoes to the sauce. I love it this way. See for yourself when you try this recipe.



Ingredients:

• 1 medium onion, chopped
• 4 garlic cloves, chopped
• 3 Tbsp. butter
• 2 1/2 lb. mussels, well scrubbed and debearded
• 1/2 cup white wine
• 3-5 small tomatoes, chopped
• 1 bay leaf
• salt and freshly ground pepper, to taste
• 2-3 Tbsp. fresh parsley, chopped

(On the photo: Boston lettuce for my salad that I had with mussels)

Tip: To clean mussels, scrub the shells well under running water. The beard, a fibrous tuft near the hinge, should not be removed until just before cooking. Grasp it close to the shell and pull on it with a firm tug. Today, with so many farm-raised mussels in the market, beards are less fully formed and are easier to remove. Once the mussels have been thoroughly cleaned, remove and discard any shells that are open or broken and that do not close when tapped.



Directions:

In a large sauté pan over medium-high heat, melt the butter. Then add the onion, garlic and cook until the onions are soft, about 3-4 minutes. Turn up the flame to high and add the mussels. Pour in the white wine, bay leaf, fresh parsley, salt, ground pepper and stir for about 1 minute. Stir in the tomatoes, cover and cook for 5 minutes until all the mussels have opened. Discard any mussels that did not open.
Serve the mussels in large bowl with the broth and baguette slices for dipping.