• Prep Time
    2 hours to clean and soak mussels
  • Cook Time
    5 minutes
  • Serving
  • View

I found this recipe in my recipe-scrap book, and it really took me back.  Pre-Katrina, I cooked dinner for SRS (he knows who he is!). Mussels are always a great dish to cook for a two person dinner party because they’re light but satisfying, fun to eat and above all, delicious.  These were inspired by the Mussels Provencal at the old Chez Danielle on Metairie Road (it ain’t dere no more).  And, so I remember eating these with FBW as the second course after caviar with champagne… beneath that mural that looked like a Renoir garden party.  This is a beautiful dish and just as perfect for a one person dinner party, too.  Just remember that the quality of the shrimp stock is what makes this special.  Take your time with that, get everything ready, sip some wine, and when you’re ready to eat, steam the mussels for five minutes and enjoy yourself and your life — past, present and future.

For the pommes frites:  see the directions for twice fried french fries on this site.  Just cut the potatoes into skinny sticks the size of McDonald’s fries.  The secret to success is TIMING so you get your hot mussels and fries on the table at the same time.  You can do the first fry and set the potatoes aside.  Then just as you start to steam the mussels, drop the fries into hot oil.  Be vigilant and don’t set your house on fire. 




    Clean the mussels. Put the mussels in a bowl of water mixed with flour and salt. The impurities will come out. Then, rinse and de-beard them. They can go back in the frig covered with ice until you're ready to use them.

    Step 1

    Melt 2 TBS of butter over medium high heat in a big beautiful Le Creuset dutch oven. Sweat the shallots.

    Step 2

    Add the roasted garlic. Squeeze one head into the pot. OPTIONAL: ADD A FEW RED PEPPER FLAKES. You can deglaze with a little white wine (Chardonnay) but not too much!

    Step 3

    Add the halved cherry tomatoes, thyme, and capers. Cook just a little bit to soften the tomatoes. Stir constantly.

    Step 4

    Add the stock. Bring to a boil.

    Step 5

    Add the mussels and cover. Steam for five minutes until they are open.

    Step 6

    Spoon the mussels into big bowls. Pour broth over the mussels.

    Step 7

    Sprinkle parsley and grated lemon peel over the top and serve immediately.

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