Making Mussels, the American Way

I've got a great recipe for you, for steamed mussels. It was inspired by currency issues. Stick with me on this one.

While walking my dog this weekend, I saw a sandwich board posted
outside an overpriced jewelry store on my block, celebrating their
end-of season sale. Prices were quoted in two currencies: the dollar
and the euro.

The euro! In Brooklyn!

I'm happy for global chains like Mark Jacobs, Prada, Gucci and
Mui Mui to cater to the well-heeled Euros on the Upper East Side or SoHo, but a small shop owner on my street? Really?

So listen up, all you Europeans: Just know that while you're out
shopping and enjoying wonderful American exports like pop culture and McDonald's...(MCD)

I'm taking notes.

I'm reading your cookbooks, and I'm enjoying your great unsung
export: home cooking. I'll be saving my (admittedly less powerful)
dollars, making my friends and loved ones meal after gourmet meal.

I'm making myself a pot of mussels -- that quintessential
Parisian bistro staple -- American style. And hoping that at some
point, my American ingenuity and frugality will pay off.

FLEX YOUR AMERICAN MUSSELS

Serves 2 as dinner, 4 as appetizer

Butter, bacon, and beer takes this dish from something
intimidating and European to something all American. Since mussels cost
no more than $2.99 a pound, you can consider this poverty food, or
something special for those with a little American ingenuity.

• 2 tablespoons butter
• 1 2-ounce piece slab bacon (about 1/4-inch thick), cut into 1-inch lengths 1 large shallot, minced
  a pinch of saffron (optional)
• 3/4 cup white wine or beer
• 3 pounds mussels, rinsed and de-bearded
• 2/3 cup grape tomatoes, halved
• 1/2 to 1 cup chicken stock or clam juice, if needed
• 1/3 cup chopped parsley
• Baguette, toasted, for serving

1. In a wide pot (braising pots are a deal) over medium heat,
add butter. When it foams, add bacon and cook until it begins to
soften, about 4 minutes.