Whether you're in a restaurant or you cooked it yourself, focus on the food and your friends around you. This may be a tough lesson for many of us Americans to learn.
One of the things I love about steamed clams or mussels --I almost steam them in wine and herbs, a la mariniere-- is that it slows down the meal. Not so much the cooking, because they are very quick to fix. But the process of eating takes longer. You are forced to pay attention to what you're doing. And it's a little messy, which suits me too. Bibs are optional, but I wouldn't recommend wearing a silk shirt or blouse to the table. You pick up each clam and fork out the meat. You toss the empty shell into a bowl, lick your fingers and grab a piece of bread to sop up some of the lovely clam liqueur in your bowl.
Food Network notwithstanding, It is a sad fact that hardly anyone in America cooks anymore. For some, cooking means microwaving some bland pre-packaged convenience food. When Americans go to a restaurant, we get edgy if we haven't been served in the first ten minutes. Is it any wonder why so few restaurants actually cook to order?
Book a table at most restaurants in Europe, and the table is yours for the evening. Meals are an event, not something to get past so you can get back to work or to a movie. Not so in America. Many restaurateurs here shoot for 3-4-5 even-6 turns on their tables in an evening.
But I can hope you came here because you enjoy to cook. I just posted a recipe I found for steamed clams in the Indian style. The French-East Indian culinary connection has eluded me. Maybe one of you can enlighten me.
For ideas about using other ingredients typical in French cuisine, see Classic French Ingredients.
