Jen McDonald
There’s no denying the beauty of a rustic bowl of mussels, their elongated black tips poking above the dish’s rim. But in this recipe from Miel, the plump bivalves are plunked from their shells prior to serving, so all that dunk-worthy broth takes center stage. And let’s face it, for the bread-lovers among us, that’s where the real joy of eating mussels lies. Case in point: When I asked chef Andrew Coins if mussels are always on the menu, he said not always. “Right now, they fit in well as a pairing for our homemade sourdough bread.” (And what a spectacular loaf of bread it is!)
At Miel the mussels are smoked, but don’t fret if you lack ready access to a smoker—a sauté in a little white wine will do. And Miel’s proprietor, Seema Prasad, wants you to know you shouldn’t be afraid of buying them in the can. “I am a big believer in canned mussels,” she adds.
Miel, 343 53rd Ave. N., 615-298-3663; mielrestaurant.com
Mussels with Nduja and Meyer Lemon
Jen McDonald
Courtesy of Chef/Partner Andrew Coins, Miel
Ingredients:
- 1/8 cup olive oil
- 1 ½ ounces Nduja (or fresh chorizo)
- ¼ teaspoon fermented chili
- 3 thin slices of Meyer lemon, each slice cut in half
- 1 teaspoon apple cider vinegar
- Salt to taste
- 10 mussels steamed and smoked (can also use canned smoked oysters)
In a small pot over medium heat, slightly warm the olive oil. Add Nduja and melt in the olive oil. Add fermented chili, Meyer lemon, vinegar, and salt and stir to combine. Once mixture is warm, add mussels and cook until warmed through. Serve with sourdough bread.
Chef’s note: Most grocery stores carry fresh mussels. If the shell is closed, that means they are alive. Sauté the mussels in a little white wine until their shells open. Cool them in the refrigerator and remove the meat from the shell for easy eating. Canned mussels tend to come from countries that rely on seafood to feed a population. Preserving them is a way for them to be bought and eaten all year round at a cheaper price.