Mussels are truly one of my favorite things to eat. They are nostalgic of course, conjuring up memories of those impossibly perfect moules frites down the cost in the south of France. They are perfect for a light spring dinner and we are so lucky to have such an abundance of them in the pacific north west.
This recipe is so simple. In an effort to keep it healthy I decided to skip my usual lardons and cream for a lighter and perhaps a bit more subtle tomato white wine sauce.
Another great thing about mussels is they are absolutely easy to make, there is really nothing to be afraid of and once you understand a few basic things about preparing them, the flavor possibilities are endless.
There are really only a few things you need to know before you start:
This is another little ode to Ina Garten, who never fails me. There are things that happen when I use one of her recipes that I just can’t explain, but one thing is for sure they are simple and always turn out as wonderful as they look. I whipped up this smoked salmon mousse this weekend after we opened another huge package of my fathers amazing wild smoked salmon, a package that is just way too big for two people to finish off in just one week.
