CRAFT by Under My Host® Issue No. 18 Made in America: Part III | Page 34

W W W. C R A F T BY U M H . C O M
BRASUCADE
Serves 4 to 6
On a solo road trip down the coast of southern France from Marseille to Banyuls-sur-
Mer, I walked into a restaurant and the manager asked if I “wanted an employee to eat
with [me].” I’ve been asked this too many times during my travels. Usually accompa-
nied by some version of “But where is your husband?” Inside, I’m yelling, “That’s right,
Grandma, I will never have a boyfriend or a husband ever!” but outside, I say, “No, but
thank you.” Anyway, Reader, I ate these mussels. A quiet meal I had: the mussels and I,
the sea and the wine, were alone present.
1 cup extra-virgin olive oil
2 garlic cloves, finely chopped
Leaves from 2 sprigs fresh rosemary, finely chopped
Leaves from 2 sprigs fresh thyme, finely chopped
1 fresh or dried bay leaf
¼ teaspoon freshly ground black pepper
2 pounds mussels, scrubbed
1 tablespoon pastis (optional)
In a medium bowl, combine the olive oil, garlic, rosemary, thyme, bay leaf, and pepper.
Set aside for at least 3 hours (and up to 1 day).
Heat a charcoal, wood, or gas grill until very hot. Place a large shallow pan directly on
the coals or the grill grate and add the mussels. Cook, uncovered, stirring occasionally,
until the mussels open slightly and start to release a little water, 4 to 5 minutes. Remove
the pan from the grill and discard the water. Whisk the pastis, if using, into the infused
oil, return the pan to the grill, and pour the oil over the mussels. Continue cooking until
the mussels are fully opened and cooked, about 2 minutes more. Discard any that have
not opened and serve immediately.
Reprinted from Apéritif: Cocktail Hour the French Way. Copyright © 2018 by Rebekah Peppler. Photographs
by Joann Pai. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.
PHOTOGRAPHY Joann Pai
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