A cozy spot that feels like home is exactly what Bell’s owners, Daisy and Greg Ryan, wanted in their first restaurant. And for Chef Daisy, who is from the Santa Ynez Valley, it was also about family, community, and coming home. It was great timing, as the building that used to house Bell Street Farm in Los Alamos was up for sale, with a kitchen, dining room and back patio that was perfect for a French bistro. And now, Bell’s has been awarded 1 Michelin Star from the Michelin Guide.
Moules Frites Recipe
The first step is sourcing good mussels. If you can go to a fish market, that is the best, but high-end organic grocery stores also have great shellfish. Look for ones that are closed tight and smell fresh, like the ocean.
- 2 pounds of mussels read above for sourcing tips
- 1 cup dry white wine
- 3/4 teaspoon Dijon mustard
- 1 clove of garlic
- 4 tablespoons butter
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- small pinch of saffron
- parsley freshly chopped
- french fries, crusty bread, or potato chips
- The first step is sourcing good mussels. If you can go to a fish market, that is the best, but high-end organic grocery stores also have great shellfish. Look for ones that are closed tight and smell fresh, like the ocean.
- Clean them by pulling the beard away and scrub with a hard brush.
- Set a large sauce pan on medium heat and bring to a simmer: white wine, Dijon mustard, garlic, butter, saffron, salt and freshly ground pepper.
- Add 2 lbs of cold, live mussels, increase heat and cover tightly with lid.
- Steam for 5 minutes, just until all mussels are open. Remove from heat and discard any mussels that didn’t open.
- Divide mussels and broth into 2 bowls, top with freshly chopped parsley and serve immediately with double-fried potatoes, crusty bread or your favorite potato chips.
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