Mussels and Swiss Chard

We just got back from the NC State Fair, which, for the first time, surpassed my expectations. I always loved going to our little county fair growing up, and idealized what the Ohio State Fair must be like. Six years ago, when we moved here, I was terribly excited about finally going to a real state fair! I ended up being disappointed.

This year, with a 3-year-old experiencing everything for the first time, and Hub in tow (he had declined to accompany on the previous visits) we had a grand time. We rode 2 of the available 4 ferris wheels, ate a giant turkey leg and sweet potato fries, saw 8 piglets follow their mama pig around rooting for a nipple, and Hub won Kiddo a HUGE Nemo fish - it is bigger than Kiddo. He did this at the start of the afternoon, so he got to carry it around the whole fair for 4 hours.

Hub is a former carnie himself, and knew the trick to this particular game of skill, so it only took him one try for $2. You could tell the guy running the game was none too pleased. Hub, on the other hand, gloated...so carrying the fish for 4 hours was not really a burden.

Anyway, last night I did cook something new...recently I've been working from recipes a bit more, hence haven't had as much to write about. But I was inspired to try a new spin on a mussels dish last night, and it turned out beautifully.


1 bunch swiss chard
3 med tomatoes or 8 small
2 lb mussels
1/4 cup cornmeal
1 shallot
Rossi parsley garlic fettucini (I seem to be tearing through this box fairly quickly)
4 T salted butter
2 anchovy fillets
2 rosemary branches
1 cup wine (red or white, I find it doesn't really matter, both taste nice. Last night I used some Pinot Noir)
2 T chopped flat-leaf parsley
Fresh grated parmesan

1. Soak chard in the sink, in cold water. Stem it, chop coarsely, spin dry.
2. Check the mussels - if they are not very clean, scrub with a brush and pull their "beards" off. Discard any that are open or that do not close when prodded. Put mussels in a large bowl, cover with cold water, and sprinkle the corn meal over. Let rest for about 20 minutes. The mussels will feed on the corn meal and disgorge sand.
3. Start heating water for the pasta
4. Start heating a large, heavy pot, such as a Le Creuset
5. Chop the shallot
6. Separately, chop the tomatoes and smash the anchovies.
   
7. Heat the butter in the large heavy pot
8. Add the shallots, saute until butter is golden
9. Add the anchovies and tomatoes, stir
10. Add the wine and rosemary branches
11. Using a slotted spoon, transfer the mussels from the bowl of water into the pot, checking to make sure they are closed tightly.
12. Put the chard on top.
13. Cover and steam for about 14 minutes. The chard should be wilted, and the mussels should be open...but it will be difficult to check the mussels since they are buried under the chard.
14. Start cooking the pasta after you cover the mussels, cook according to package directions.
15. Serve the mussels over the pasta, with chopped flat-leaf parsley and fresh grated parmesan on the side.