1. Moules Marinière

    Entertain with this easy seafood dishMoules Marinière is a classic French recipe from Provence. I like to make it with a fresh tomato and touch of oregano. I usually use about a half pound of mussels per person. Mussels shells usually need to be scrubbed, but cultivated mussels now are very clean. Here in Atlanta, I have used shelled, frozen mussels from New Zealand. They are the best I can buy. If you see them try them; they are shockingly good and convenient to have on hand.

    Mussels are low in fat, high in protein, and delicious, so there are several good reasons to cook them soon!
    In a large pot:
    ½ pound mussels per person
    1tbsp good olive oil
    1 medium chopped onion
    2 cloves minced or pressed garlic
    Moules marinière
    Optional: ½ tsp chili flakes
    Seat, do not brown the onion and garlic for 30 seconds
    Add one small chopped and salted tomato
    Add the mussels and enough dry white wine to cover them (Sancerre, Pinot Grigio, Sauvignon Blanc)
    Add 1 tsp sea salt or kosher salt
    Add 1 tsp dry oregano and a handful of clean, chopped fresh parsley
    Cover and steam until the shells open, or until the wine comes to the boil for two minutes and then remove from heat
    Serve with crisp oven fries and mayo for classic “moules et frites” – so easy so good! This is a great dish for informal entertaining.