Will Run for Food

Only a couple times in my life have I had a so-called “special someone” to spend Valentine’s Day with.  But, that doesn’t mean that I don’t believe in the romance of the day.  Whether I spend it alone, with a friend, or (this year) with a special little one (babysitting a good friend’s son!), I believe in making a fantastic meal.  But, fantastic doesn’t mean that it has to be complex!!  One of the sweet things about moules frites is that it is interactive.  It cooks quickly and you and your loved one (or friend or sister or self) get to pluck the juicy meat of the mussels out of the shells and then soak up the sauce of the moules avec the pommes frites.

Moules au Vin Blanc avec les Pommes Frîtes

Serves 2

Ingredients:

• 2 Sweet Potatoes, scrubbed
• 6 teaspoons Extra Virgin Olive Oil, separated
• 1/4 teaspoon Garlic Salt
• Freshly Ground Pepper, to taste
• 2 pounds fresh Mussels
• 2 small Shallots, minced
• 2 cloves Garlic, minced
• 1.5 cups Dry White Wine
• 2 Bay Leaves
• 2 ripe Plum Tomatoes, cored and chopped
• Salt, to taste
• Freshly Ground Black Pepper, to taste
• 2 tablespoons chopped fresh Flat-Leaf Parsley
• 1 mini Baguette, warmed and sliced crosswise into 1/2” pieces
• 3 cups Herbed Mixed Greens
• 4-6 Radishes, sliced thinly
• 1 tablespoon White Balsamic Vinegar
• Juice of 1/2 Lemon
• 1/2 teaspoon Dijon Mustard
• 1 teaspoon Fresh Herbs (Oregano, Parsley, Rosemary, Thyme, etc…. your choice!)

Preheat the oven to 400°F.  Line a baking sheet with foil.

Slice the potatoes into french fry shapes, keeping the skin on, and place in a bowl with cold water.  Once all the fries are cut, drain and pat dry.  Toss in a bowl with 1 teaspoon extra virgin olive oil, garlic salt, and freshly ground pepper to taste.  Bake for 30-40 minutes until cooked and golden-brown.

Pour the fries into a paper towel to blot and keep warm.   Serve the fries in a cup with newspapers, a glass, or some other sweet sharing device so the fries can be accessed to dip in the mussels’ juices.

Squeeze each mussel in the palm of your hand and discard any whose shells open.  Scrub the remaining mussels to remove grit; cut off the beards.  Wash in 3 changes of cold water.

Warm the oil in a large nonstick sauté pan over medium-high heat.  Add the shallots and sauté for 1 minute.  Add the garlic and sauté for 1 minute, or until the garlic just begins to brown.  Add the wine and bay leaves.  Stir in the mussels.  Cover and cook for 4 minutes, or until the mussels open.  Remove the pan from the heat and, using a slotted spoon, transfer to a large bowl.  Discard any mussels that do not open.  Strain the cooking liquid through a fine sieve into a medium saucepan.

When the mussels are cool enough to handle, use a spoon to slightly loosen the meat in each mussel.  Place equal portion in each of 2 large shallow soup bowls.

Add the tomatoes to the saucepan.  Bring to a boil over high heat and cook for 2 minutes.  Season with the salt and pepper.  Pour over the mussels.  Serve with the bread on the side.

Place the mixed herbed greens in a medium bowl and add radishes.  In a jar, combine the white balsamic vinegar, lemon juice, mustard, herbs, and extra virgin olive oil.  Season with the salt and pepper.  Pour over the greens and toss to coat.  Serve on the side of the mussels.

Dim the lights and light some candles.  Pour some light white wine or some bubbly and get these dishes on the table while the mussels are still warm.  Enjoy the food, your guest, and the evening!  And… for dessert, perhaps some baked goods (with the dimmed lights) so no more work…. at least in the kitchen ;-)