Mussels with Garlic-Anchovy Sauce
Poor Man's Oyster Wonderful w. Pasta in Provencal Shellfish Dish
Apr 27, 2008
Mussels and anchovies from the Mediterranean. Garlic, capers and olive oil from the farmer’s market. You guessed it: Provence. Add the red pepper flakes and the astute culinary archeologist might have an argument for Provence’s neighbor, Languedoc, where the Spanish influence is more in evidence. Don’t let the argument distract you from cooking these mussels in this manner.
The ascendancy of Mussels on fine dining menus is a relatively recent phenomenon in the U.S., at least. For years mussels seemed to be the ugly stepsister of the shellfish family. Coquille St. Jacques brought us scallops. Crabs and oysters were a delicacy. Clams were present, steamed sometimes, but many were only introduced to them fried a la Howard Johnsons.
Even in France, mussels are often called the “poor man’s oyster.” Maybe that’s because you don’t need a boat. You only need a sturdy knife or even a screwdriver and access to a coastal waterline anytime between high tides. These black jewels cling to almost any rock outcroping.
Oh yeah. you can probably get Mussels from your fishmonger. However you harvest them, see the tips on How to Buy, Store, Clean and De-Beard Mussels.
Provençal Mussels with Garlic-Anchovy Sauce for Pasta
- 1/2 cup extra virgin olive oil
- 5-6 cloves (2 Tbsp) garlic, minced
- 2 oz (8-9) anchovy filets packed in olive oil
- 1/2 tsp hot pepper flakes, ground
- 2 pounds live mussels, in the shell
- 1 cup good white wine (preferably the one you would enjoy serving with this dish)
- freshly ground black pepper, to taste
- 16 oz linguine (or your favorite pasta)
- 1/4 cup each: flat leaf parsley, chopped and pine nuts for garnish
Directions:
- In a large skillet over medium-high flame, heat the olive oil. Add the garlic, anchovies and ground pepper flakes. Sauté, stirring until the garlic barely starts to turn golden and the anchovies have dissolved into a paste.
- Add the mussles and the white wine. Cover and simmer until the mussels open, 3-4 minutes.
- Meanwhile, cook the pasta according to package directions.
- Remove and discard any mussels that did not open. Transfer the remaining mussels to a bowl and reserve.
- Add ground pepper to the sauce, taste and adjust the seasoning, if necessary. Anchovies are normally salty enough that you probably won’t need to add salt.
- Drain the pasta and toss it into the pan with the sauce. Transfer the sauced pasta to a serving platter.
- Arrange the cooked mussels over the top. Garnish with pine nuts and parsley and serve.
If you love shellfish, you might also like to try:
Hungry for more? Find out what's happening in French Cuisine including the simpler tastes of the regional cuisines beyond Paris.
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