Show me dem Mussels!

About a week and a half ago, Nica and I took this one-day French cooking course at this place called "Cookshop" in City Square. All Summer long they had 2 for 1 classes so for the two of us, it only cost $99. http://www.cookshop.ca/store/

So essentially what happens is that you're in the class with a bunch of other people. There's a demonstration area at the front of the class, and a series of tables in front of that. Each table has a portable stovestop on it, with the ingredients for whatever dish you're going to make. In our class, we were going to learn how to make 7 different dishes from the French Brittany region. I initially thought that we were going to make all 7 ourselves (just Nica and I) but I learnt that each couple would prepare one of the dishes, and then we'd all share together at the end of it.

It was a bit of a gong show. The chef was good in coming around to each one of our tables and showing us the cooking technique for our own dish. Sometimes he'd call everyone over to watch what he was doing but since you were cooking for everyone, you didn't want to abandon your station and ruin the food. So I did miss a few demonstrations. I didn't leave with the comfort of knowing how to cook the other dishes so I probably wouldn't do a participation class again.

My review aside, we have put to use some of the recipes he gave us. Last night we enjoyed the Steamed mussels with White Wine, Shallot and Parsley. In the class my friends Janine and Cam made this. They said it was super simple so we thought we could give it a try too. I picked up a bag of mussels from Costco and had enough to make this dish twice: once for ourselves and again last night with another couple, Flo and Scott.

Here's the recipe:

4 1/2 pounds of mussels, scrubbed with the beard removed
1 1/2 ounces butter
1/2 cup chopped shallots
1/2 chopped celery stalk
2 garlic cloves
1 2/3 cup white wine
1 bay leaf
2 sprigs fresh thyme
3/4 cup heavy cream
2 tablespoons chopped parsley

Discard any mussels that are open already and don't close when tapped on the work surface. Melt the butter in a large saucepan and cook the shallots, celery and garlic, stirring occasionally, over moderate heat until the onion is softened but not browned.

Add the wine, bay leaf and thyme to the saucepan and bring to a boil. Add the mussels, cover the saucepan tightly and simmer over low heat for 2-3 minutes, shaking the pan occasionally. Use tongs to lift out the mussels as they open, putting them into a warm dish. Throw away any mussels that haven't opened after 3 minutes.

Strain the liquid through a fine sieve into a clean saucepan, leaving behind any grit or sand. Bring to a boil again for 2 minutes. Add the cream and reheat the sauce without boiling. Season well. Serve the mussels in individual bowls with liquid poured over. Sprinkle with parsley and serve with plenty of bread.

My notes: Both times we made the mussels I forgot to buy the celery and thyme so we did it without. Also we used half-and-half cream instead of cream. The first time it separated when we added it to the broth because it was boiling and we added the cream too quickly. Plus we used our Gustav Adolf Schmitt as the wine which was far too sweet. The second time we used a Pinot Gris by Coppermoon and Nica let the broth cool a bit before adding the cream slowly as he stirred. It was a 100 times better the second time and Flo gave it a great review.

My changes for next time? I don't think I'll buy mussels from Costco again. And I'll probably use celery and fresh thyme to see if it makes a big difference.