WEEK 31: YOUR BEST HOME ALONE DINNER

Mussels for One (or Two)

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Photography by Sarah Shatz

    BY LASTNIGHTSDINNER | SERVES 1 TO 2

A&M: Here you have all the flavors that go so well with mussels—fennel, saffron, thyme, tomatoes, vermouth, and of course (something we love!), Pernod. You do a little chopping, then add the ingredients a few at a time to the pot. In a few short minutes, you have a fragrant and delicious mussel stew, a dinner for one that underlines the importance of treating yourself well, even when alone. And you can quadruple the recipe for a party.

Lastnightsdinner said she “learned to love mussels in college, when I spent many an evening with my beau at the Cadieux Café, located on the east side of Detroit, where I grew up. The place had an amazing jukebox and a stellar array of Belgian beers, and it served mussels in a multitude of ways: stuffed, steamed, on the half shell, or bathed in flavorful broths. There was a preparation for just about anyone. I love mussels to this day and indulge in them often, as they’re inexpensive, sustainable, and versatile, but this is probably my favorite way to eat them. The rule of thumb for an entrée portion of mussels is one pound per person, but I never seem to be able to finish a whole pound on my own—especially when you factor in the crusty bread that is an essential accompaniment to this dish. Your mileage may vary.”

    1 pound mussels, scrubbed and debearded

    1 tablespoon unsalted butter

    1 tablespoon extra virgin olive oil

    1½ cups thinly sliced leeks, white and pale green parts only

    1 small fennel bulb, cored and chopped or thinly sliced (about 1 cup), plus a few fronds for garnish

    Kosher or sea salt

    1 to 2 pinches saffron threads

    2 (or more, if you’re solo) fat garlic cloves, peeled and smashed

    1 tablespoon fresh thyme leaves

    ½ ounce (1 tablespoon) Pernod or other anise liqueur

    4 ounces (½ cup) white vermouth or dry white wine

    1 cup crushed tomatoes with juice

    ¼ cup heavy cream

  1. Look over your mussels and discard any that have cracked or broken shells. They all should be tightly closed, but if any open mussels don’t close when you squeeze them gently with your fingers, discard those as well.
  2. In a deep, heavy-bottomed pot with a lid, melt the butter in the olive oil over medium heat.
  3. Add the leeks and fennel, season with a pinch or two of salt, and cook until softened, about 5 minutes.
  4. Clear a space in the bottom of the pot and add the saffron, crumbling it with your fingers as you do, and lightly toast it before stirring it through the vegetables. Add the garlic and thyme, stir, and cook just until you can smell the garlic, about a minute or so.
  5. Add the Pernod and vermouth or wine, stir, and let cook for 2 to 3 minutes, then add the tomatoes. Reduce the heat to low, cover the pot, and simmer for 20 minutes.
  6. Add the mussels, stir, re-cover the pot, and cook for another 5 to 8 minutes or so, just until the mussels open (the timing will vary depending on the size of your mussels). Discard any mussels that don’t open.
  7. Off the heat, stir in the cream and taste for seasoning. Spoon the mussels, vegetables, and sauce into a big, wide bowl—two, if you’re sharing. Sprinkle the fennel fronds on top and serve with plenty of crusty bread.

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Photography by Sarah Shatz

    WHAT THE COMMUNITY SAID

    mrslarkin: “Made these today. Simple recipe, delicious results! The sauce is so tasty—even without the cream. Definitely a keeper, this one.”