MUSSELS AND GIVERS OF LIGHT

MUSSELS AND “GIVERS OF LIGHT”

"Giver of Light" light switch cover

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Thank you Kimberly

Strange title for a blog post huh? There is method to my madness. I’ve been hungry lately. I mean really hungry. It might be attributed to the change in weather we have had in Virginia this week, but whatever it is, I have been cooking constantly all week. The brisk air has also given me an added boost and I’ve been in the studio round the clock (when not in the kitchen) So, this week, I’m presenting my recipe for Mussels. I know not everyone likes mussels but it seems that those who do, really love them. I also am presenting my “Giver of Light” light switch cover. They have been very popular but I don’t seem to get around to making them very often for some reason. This one is much more contemporary looking than the others I have created but I like the change.

LOIRE VALLEY MUSSELS WITH COMMONSTOCK

Living in a farm community in the Loire Valley in France, as I did years ago, presented a few small problems. Almost every night as I dined at quaint restaurants, the owners would have the windows wide open. The aroma from the manure fertilizers that the French farmers used competed with the bouquet of the fabulous French food.

Mussels were served on a regular basis at most of these restaurants. One restaurant in particular served the absolute best mussels I have ever eaten. It took me many tries to be able to duplicate the special sauce they served with the mussels. When I lived at home, my father always referred to these stocks or sauces as “commonstock” I don’t know where that name originated but I still use it. The commonstock in this case is made from basil, wine and heavy cream. Still, there is one missing ingredient. No matter how hard I try, I cannot replicate the fertilizer aroma!

These are sooooo good!

Here is my rendition of that wonderful dish.

Serves 12 as a first course, 6 as a main course.

6 lbs. mussels. Mussels must be closed when you buy them. Wash them and throw away any that are not closed or do not close with a tap on opening. After cooking, throw any away that have not opened.

3 medium onions
6-10 garlic cloves. I use whole bulb.
2 sticks of unsalted butter or a bit more if needed plus a little olive oil
2 cup of white wine. I have heard that Alsatian Gewurztraminer wine is the best to use. I have tried a lot of different wines. Acidic wine from the Loire Valley is very good as well.
1 ½ cups of heavy cream
3 cups fresh basil
Salt and pepper
a small handful of capers.
3 bottles clam juice-8 oz each

l. Cook onion and garlic in butter and oil over low heat till softened. About 3-5 minutes. Add mussels.

2. Add wine and clam juice and cook covered over high heat till mussels open wide. About 6-8 minutes

3. Transfer the mussels to large pasta bowls and put commonstock into food processor or blender along with the cream, basil and pepper mixture. Blend till smooth. Add capers and season Pour over the mussels. Definitely have a good crusty bread for dunking or serve over pasta, preferably homemade.

Another view of "Giver of Light"

“Giver of Light” switch cover is $55. Please e-mail me if you’d like to purchase.