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02.24.13: apéritif (moules à la grecque and a French 75)
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Elizabeth Schreiter
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%3C/p%3E%3Cp%3EMoules%20%C3%A0%20la%20grecque,%20from%20The%20Les%20Halles%20Cookbook%3C/p%3E%3Cp%3EThis%20one%E2%80%99s%20a%20nice%20departure%20from%20the%20summer-style%20mussel%20recipes%20so%20far,%20a%20dish%20more%20suited%20to%20fall%20or%20winter,%20or%20post-Labor%20Day%20New%20England.%20You%20know,%20fluffy%20sweaters%20and%20shorts,%20tourists%20all%20gone%E2%80%A6that%20crisp,%20cool,%20Cape%20Cod%20light.%20Okay,%20I%20don%E2%80%99t%20live%20that%20way%20either.%20But%20it%20sounds%20good,%20right?%3C/p%3E%3Cp%3EAnthony%20Bourdain,%20The%20Les%20Halles%20Cookbook%3C/p%3E%3Cp%3EThere%20are%20days%20in%20August%20especially%20when%20all%20I%20want%20is%20a%20nice,%20rich%20bowl%20of%20pasta;%20fortunately%20for%20me,%20I%20can%20make%20us%20a%20pan%20of%20Amatriciana%20sauce%20with%20fresh%20tomatoes%20and%20still%20count%20it%20as%20seasonally-appropriate%20cooking.%20It%E2%80%99s%20much%20more%20difficult%20to%20find%20an%20analogous%20dish%20in%20the%20wintertime,%20one%20that%20is%20made%20with%20seasonal%20produce%20but%20won%E2%80%99t%20weigh%20you%20down%20in%20its%20density.%3C/p%3E%3Cp%3EShellfish%20dishes%20have%20been%20filling%20this%20need%20fairly%20well%20so%20far%20this%20season,%20but%20moules%20%C3%A0%20la%20grecque%20is%20quite%20possibly%20the%20ne%20plus%20ultra%20of%20the%20bunch.%20Relatively%20fast%20to%20make,%20easy%20to%20cook,%20and%20riddled%20with%20fennel,%20this%20is%20everything%20that%20Bourdain%20promises%20above:%20a%20wintertime%20alternative%20to%20the%20bright,%20summery%20dishes%20that%20beg%20for%20freshly-trimmed%20herbs%20and%20fresh%20tomatoes%20from%20the%20garden.%20If%20you%20can%20get%20it%20made%20by%205PM%20in%20late%20February,%20you%20can%20also%20enjoy%20it%20in%20the%20crisp,%20cool%20New%20England%20light,%20though%20shorts%20would%20only%20be%20recommended%20if%20dining%20indoors%20with%20good%20central%20heating.%3C/p%3E%3Cp%3EPaired%20with%20a%20nice%20French%2075,%20this%20served%20as%20a%20lovely%20aperitif%20to%20a%20dinner%20of%20decidedly%20Italian%20origin:%20spaghetti%20alla%20gricia%20and%20pollo%20fra%20diavolo.%20Given%20that%20this%20is%20a%20French%20version%20of%20a%20Greek%20spin%20on%20mussels,%20though,%20it%E2%80%99s%20not%20that%20incongruous,%20no?%3C/p%3E%3Cp%3EMoules%20%C3%A0%20la%20Grecque%3C/p%3E%3Cp%3Eadapted%20from%20The%20Les%20Halles%20Cookbook%3C/p%3E%3Cp%3Eserves%202%20as%20an%20appetizer%3C/p%3E%3Cp%3EHeat%20the%20olive%20oil%20over%20medium%20to%20medium-high%20heat.%20Add%20the%20fennel,%20the%20shallots,%20and%20the%20garlic,%20and%20cook%20until%20soft%E2%80%93about%20five%20to%20eight%20minutes,%20stirring%20occasionally.%20Add%20the%20white%20wine,%20lemon,%20coriander%20and%20fennel%20seeds%20and%20stir%20well%20and%20then%20add%20the%20mussels%20and%20cover.%20Shake%20the%20pan,%20then%20cook%20for%20about%202-3%20minutes;%20shake%20it%20again,%20and%20cook%20for%20another%20minute.%20Begin%20removing%20mussels%20to%20a%20serving%20platter%20as%20they%20open%20and%20cover%20and%20cook%20to%20allow%20any%20slower-to-open%20mussels%20cook.%20If%20they%20don%E2%80%99t%20open%20up%20after%20two%20minutes,%20discard.%20Cover%20the%20mussels%20with%20the%20sauce%20and%20serve%20immediately,%20preferably%20with%20some%20nice%20white%20wine.%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}