French Mussels & Amélie
As you know, it is Paris Week on From Me To You so I could not wait for this week’s Dinner & A Movie… I mean two of my favorite things in one- Amélie & Butter (and bread and garlic and wine and you get the idea). So when I had lunch with Working Class Foodies cook Rebecca Lando this week she asked me what I was going to make, I guess it was fate we met up because I was wanting to try my hand at mussels which happens to be one of Rebecca’s favorite dishes and one of the topics of their first cooking show episode! It was cheap, delicious and easy and the Working Class Foodies cooking shows are in my opinion the most beautifully filmed shows about food out right now.
Now lets talk about Amélie. The first time I saw Amélie it was one of those magical movie experiences where I was just transported the whole time. The colors, the saturation, the editing, the storytelling, the art direction, the styling opened a whole new visual world for me. Really a wonderfully creative film and storytelling that I had never seen before and have since revisited over and over again as one of my motion picture favorites.
- French Mussels
1 1/2 – 2lbs Mussels
4 Tablespoons of butter
6 cloves of garlic, minced
16oz Beer *we used white wine
Salt & Pepper
A good crusty bread (toasting and rubbing with 1/2 a clove of garlic is optional but quite delicious)
Costs: $6 for the mussels, $0.79 for a lemon, $1.79 bread, $4.99 white wine
*We are going to use the left over sauce to bake fresh fish in for another dinner
1 ½ – 2 lbs of mussels, cleaned and debearded (just scrub under cold water and pull off the beards)
Mince the garlic, melt the butter over medium-low heat in a large, heavy saucepan. Add in the garlic and cook just past translucent, about 3 minutes.
Add in the mussels and the salt and pepper
immediately pour the beer over the mussels, and cover with a lid.
*We used white wine
*We also added lemon
Leave covered and cook for about 10 minutes, shaking once halfway through.
Remove the cover; the mussels should have opened.
*the sauce is the best part
Serve with big hunks of bread or garlic-rubbed toast.