Monday, September 13, 2010
In case you haven't heard, mussels are a big deal in DC. The city boasts a slew of restaurants that offer up these tasty mollusks in all sorts of preparations. Blue cheese and bacon; Thai coconut curry; and Chorizo and grain mustard are among some of the versions I've read about and seen on menus. I am partial to hearty, tomato sauces or garlicky white wine and butter preparations. Steaming bowls of these suckers isn't the only way to dish them up, though. Try them over pasta, in cold seafood salads or with garlic herb butter, breadcrumbs and a quick roast in the oven (seen here). I found this recipe in the Washington Post, and not surprisingly it was plucked from a great Belgian place in DC called Et Voila! In the recipe they recommend serving it along side crispy bread and a Hoegaarden, but I imagine you will be just as happy forgoing the bread if you have plenty of lemon. Beer is great with this dish, sure, but so is crisp white wine. Enjoy!