From the menu of . . .
Anis Café & Bistro, 2974 Grandview Ave., Atlanta. 404-233-9889, www.anisbistro.com
Q. My granddaughter enjoyed a most delicious hors d'oeuvre at the Anis Café & Bistro in Buckhead. It was a heaping platter of mussels in shell served in a most delicious sauce. She ate all of it with gusto! Is there any possibility of obtaining this recipe so that I might be able to make it at home for her?
-- Teresa Gagnier, Sandy Springs
A. Arnaud Michel, owner of Anis Café & Bistro, shared this recipe, a re-creation of a childhood favorite from his home in Montpellier, France. In 1995, Michel added his version of Moules Marinieres to the menu, and the dish has been a signature item for the restaurant ever since. The addition of cream is not traditional but enriches the recipe. The mussels are served with baskets of sliced ciabatta and baguette rolls so diners can mop up the sauce. You'll want to do the same.
Is there a restaurant recipe you'd like to make at home? Tell us and we'll try to get it. We'll also test it and adapt it for the home kitchen. Because of volume, we can't answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put "From the menu of” and the name of the restaurant in the subject line.
Anis Bistro’s Moules Marinieres
Hands on: 10 minutes
Total time: 10 minutes
Serves: 1 as an entrée
This recipe makes a very generous amount of “sauce,” perfect for mopping up with your favorite bread. The nutritional analysis assumes you’ll be soaking up every drop. The restaurant recommends using Prince Edward Island mussels, which are smaller and sweeter than the Maine mussels you may also find at the seafood market. For the white wine, it recommends a dry French-style chardonnay, one with no oak or butter overtones. If any mussels do not open after cooking, discard them.
20 cleaned mussels (about 3/4 pound)
3/4 cup white wine
1/2 cup heavy cream
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1 tablespoon unsalted butter
Pinch cayenne
In a large saucepan, combine mussels, wine, cream, garlic, parsley, butter and cayenne. Cover pan and cook over high heat for 2 minutes. Remove lid and toss everything. Cook covered for 2 more minutes or until all mussels have opened. Serve immediately.
Per serving: 859 calories (percent of calories from fat, 69), 44 grams protein, 19 grams carbohydrates, trace fiber, 63 grams fat (36 grams saturated), 290 milligrams cholesterol, 1,023 milligrams sodium.
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