With the arrival of summer, everyone's mood seems to change. Even here at Dartmouth, classes cannot dim the excitement of warm weather. Summer was always a special season at home, when time seemed to stand still and seasonal foods dominated our table. Since coming to Dartmouth, what I have missed most from home is the amazing food my mother makes every night. Even her quick and easy dishes were flavorful and colorful. However, living at college does not mean that gourmet cooking is impossible; it simply requires more creativity. One dish in particular conjures images of summer, Moules au Vin Blanc -- mussels in white wine.
Mussels are a great shellfish since they are rather neutral in flavor and easy to prepare. Actually, they are almost foolproof. My mother taught me that dishes you make for guests should make a bold statement, yet be easy to cook. She must have been talking about mussels.
Mussels are a dish that anyone can make -- previous cooking experience is unnecessary. The dish can be made anywhere, including dorm kitchens and Greek houses; I can attest to this with personal experience. When buying mussels, I would suggest going to the Co-Op, since they are likely to be fresher there than anywhere else in the area. The mussels you'll find will be farm-raised, pre-washed and inexpensive.
To see how easy cooking mussels can be, here are some helpful directions. Count one-pound per person. Pair each pound with three stalks of celery, half-an-onion and a splash of wine, pale beer (dark beer is too bitter) or water. The mussels should already be relatively clean but may still have spots and stringy bits on the shells that should be removed by scraping the shells with a sharp knife.
In a pot, heat some butter and throw in the chopped onion and celery. Cook until the onion is browned, then toss the mussels on top with salt, pepper and the wine, beer or water. Cover the pot so that the mussels can steam; stir them once or twice for even cooking.
Mussels are traditionally served with french fries, but I prefer to eat them with fresh baguette. This makes it possible to soak up the broth at the bottom of the bowl, which is by far the best part of the dish.
Being at Dartmouth prepares us intellectually to become part of the world beyond Hanover and knowing how to cook will make sure we don't go hungry along the way.
