This oh-so-simple dish from Mel's Bar & was inspired by the mussels served at La Cagouille, a wonderful little Parisian restaurant that Mel and Janie Master love.Plus: More Seafood Recipes and Tips

Food & Wine
February 1998

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© Quentin Bacon

Recipe Summary

Yield:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400°. Bake the potatoes until tender, about 40 minutes.

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  • Shortly before the potatoes are done, set a large cast-iron skillet over high heat. When it starts to smoke, add the mussels and sprinkle with the thyme. Cover and cook, shaking the pan occasionally, until all the mussels open, about 4 minutes. Transfer the mussels to a platter and cover with foil to keep warm; discard any that do not open.

  • Boil the mussel juices in the skillet for 2 minutes to concentrate the flavor, then whisk in 4 tablespoons of the butter to make a rich pan sauce. Melt the remaining 4 tablespoons of butter in a small saucepan and add the lemon juice.

  • Split the potatoes and pinch them slightly to make the insides puff up. Pour the pan sauce into the potatoes and sprinkle with coarse salt. Serve surrounded by the mussels, with the lemon butter alongside for dipping.

Suggested Pairing

A Chardonnay-Viognier blend from Languedoc is a crisp, fresh, fragrant wine and is a perfect foil to shellfish.