Yes, HG has written much about mussels. However, there’s more to say. HG has the good fortune to summer in the world capital of mussels: Prince Edward Island. The best are harvested in St. Peter’s Bay (about three miles from HG/BSK’s oceanfront home. Can’t get much fresher than that). HG has learned that, like wine, mussel quality can vary by vintage. The 2016 mussels were tiny and tasteless. They got better in 2017. Splendid in 2018. (Witness the BSK photo of the lush pot of mussels BSK cooked last night). BSK always starts with a sofrito of olive oil, onions, garlic and parsley. Adds white wine and clam juice. Then there are variations: Saffron. Fennel. Celery. Cherry tomatoes. Sometimes pops in a few clams for a bivalve mating. Always gives the mussels a dusting of hot pepper flakes. There are many ethnic variations to these mussels. Thai and Indian curry. Coconut milk. Chinese fermented black beans. BSK ignores these variations and sticks to her classic methods (much to HG’s pleasure). Yes, there are some good mussel dishes beside BSK’s steamed wonders. HG recalls tasty stuffed mussels at Au Pied de Cochon in Paris and an amuse gueule (amuse bouche) of shucked mussel in mustard sauce at the venerable Veau d’ Or bistro in New York. Raw Spanish mussels are often served as part of a plateau de fruits de mer in Paris. This is a bad idea. Nasty. Mussels have many virtues. Among them is price. On PEI, they sell for $1.40 a pound (US). Economical feasting.
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