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Mussel up

mussels-at-gigis.jpgSix more months. That’s how much longer the mussels will be really good. Until next September, that is, when mussel lovers will once again embrace the nine consecutive months that contain the letter “R,” an easy way to remember the best time to order mussels.

Mussels are like the nursery rhyme: “When they’re good, they’re very, very good, and when they’re bad, they’re horrid. Well tonight, I had the very, very good ones. Chef George Telles’ Prince Edward Island mussels with tomato, onion, garlic, and chourizo, in a white wine sauce. With plenty of crusty bread to mop up every bit of that fabulous sauce.

The occasion: Le Beaujolais Nouveau est arrivee! Yes, another wine dinner, this one at GiGi’s in Boca Raton. Actually, the mussels were paired with a Macon-Villages from Mommessin, a producer that also does a Beaujolais Nouveau. And yes, we did have plenty of Beaujolais as well. But thankfully, we didn’t have the Nouveau with all five courses.

After two Beaujolais Nouveau wine events today, I’ve had enough to last me a while. But those mussels! Next time I have a craving for mussels, I’ll go back to GiGi’s. And hopefully they’ll serve them with pommes frites, so I can pretend I’m in France. Or at least Belgium.