In honor of Julia Child's birthday — la grande dame turns 100 tomorrow! — we're cooking up a bunch of the recipes with which she staked her claim to fame.
Perhaps one of the recipes Julia's best known for is her moules à la marinière, but flipping through Mastering the Art of French Cooking, I spotted another mussels recipe that deserves equal acknowledgement: JC's moules à la Provençal.
The first step to making this recipe is to split open the mussels: one can shuck them raw, but I prefer to steam them gently, then save the broth to add a saline flavor to my next seafood dish.
From there, the bivalves are stuffed with butter, breadcrumbs, butter, garlic, onions, and more butter, then put under the broiler. Mere minutes later, they emerge rust-brown and bubbling on the half shell, ready to be consumed immediately.
Raise a 48 extra large mussels, scrubbed and soaked* Serves four to six as a first course. Notes:
glass mussel to Julia when you make this gratinéed mussels recipe.
6 ounces (1 1/2 sticks) softened butter
3 tablespoons finely minced shallots or green onions
1 to 3 cloves mashed garlic, depending on your love of garlic
1/4 cup parsley, minced
1/2 cup breadcrumbs
Salt and pepper, to taste
48 extra large mussels, scrubbed and soaked*
Serves four to six as a first course.