Mussels, or “moules” as we say in Montreal, is the quintessential “cooking for cock” meal. Mussels are fancy and romantic, slippery and sexy, light and lean (if you avoid lots of cream and butter), ridiculously easy to prepare and extremely affordable. At my local Metro one bag is 4.99 which is plenty for two, including seconds (which you’ll probably have.)
That’s why I chose to make moules frites for my first official dinner date with the F.C. (He wanted to take me out to dinner, but I felt I’d be more relaxed and in control at home. ) I was also careful to clear the moules with him first, since seafood isn’t for every cock. Luckily, he said he loved mussels and it turns out his hometown in France has a moules festival every year. (Though I worried about competing with a mussel festival.)
Fortunately, the meal was a total hit. The F.C. claimed they were the best mussels he’d ever had (aw shucks) and the whole evening was quite possibly the most romantic first dinner date I’ve ever had in my life.
Here’s to cooking at home! (FYI, mussels also make for an easy sexy appetizer.)
Man Trap Moules Frites
Ingredients
1 bag of mussels, rinsed
1 small leek chopped, or 1/2 a big one (you can also use half cup chopped onion or shallots)
1 medium-large sized tomato, chopped
1 tablespoon butter
1 tablespoon olive oil
2 cups dry white wine
1/2 cup chopped fresh parsley
1/2 bag of frozen French fries (my cock likes Julienne, but other cocks I know swear by crinkle cut.)
Directions
1. Pre-heat the oven for French fries, follow the package instructions for temperature and times. You may need to cook them longer than the bag instructions (I’ve had to do this each time) to get them crispy enough to soak in the moules juice. As the fries cook, enjoy wine and chit chat with the cock.
2. Five minutes before the fries are ready, start the mussels.
3. In a medium large pot heat the oil and butter. Add the leeks. Cook three minutes. Add the tomatoes, cook another minute.
4. Add the two cups white wine, bring to a boil, then add the mussels. Cover put and cook for five minutes or until mussels shells have all opened up.
5. Serve in bowls, sprinkled with parsley, with a large plate of fries in the middle for you to share. Place another large empty bowl on the table to discard the used mussel shells after eating.
Afterwards, I serve a Simple Mixed Green Salad with a homemade balsamic vinegraite. Fresh and healthy.
When that’s done, sip wine and stare into each other eyes. Trust me, it’s all the dessert you’ll need.