Markets just seem so French to me.  Maybe it’s because I spent 5 months in Provence and one of the many new and different things there was the market.  Le marche.  In Aix, there were many markets.  There was the Saturday market, where almost all of the city’s largest squares and streets were filled with vendors selling souvenirs, clothing, fabric, soap, and other treasures; there was the Sunday flea market, where I found a Longchamp purse for 10 euro and beautiful anchor buttons I had the intention of making into earrings; the Tuesday/Thursday flower market that I wish I had an excuse to buy from; and the weekday food markets, with fresh fruit, vegetables, sausages, and cheeses that made for perfect picnics.

One of the many things I admire about the French, is the way they eat, and markets are certainly part of that.  Most French families (in Provence, at least) buy food more often and in smaller quantities.  Not only does this allow for more inspirational cooking, but fresher ingredients.  Instead of doing a weekly or biweekly, in some cases, shopping trip at the supermarket and being locked into whatever food they purchase, perhaps they’ll be inspired by that impossibly red tomato and make a ratatouille.

root veggies

strawberries

Living in New York City, we are very lucky to have access to many farmer’s markets.  The largest farmer’s market program is Greenmarket, organized and managed by GrowNYC.  They are responsible for the huge Union Square market, and the smaller neighborhood markets (like Tompkins and Stuyvesant Town, which are close to me).  Full disclosure here, I wish I shopped at markets more often.  Most of the time, I go to a grocery store or order from Fresh Direct, but every time I go to a market, I wonder to myself why I don’t do it more often.  The food is fresh, local, and inexpensive.

This past weekend, while walking my dog with my fiance, we passed the Stuyvesant Town market and were drawn in by the prospect of wine tasting at 11 am.  It was the start of a market-inspired dinner.  We tasted wine, bought two bottles, and then wandered over to the fish stand.  The wine guy said something about “going great with fish” and the wheels started turning.  We looked at the fish: black sea bass, swordfish, cod, and were intrigued by the shellfish.  The shellfish won, and we bought a bag of mussels for $6 (feeds 3-4) and 1/2 pound of scallops.  The corn at the veggie stand looked good and so we picked up 5 ears for $2 (the price of three in a store).  We returned to the apartment with our bounty and I started planning dinner: mussels and scallops in a wine sauce, with steamed broccoli, zucchini, and an ear of corn.  Simple, summery, fresh, and local and the whole thing cost us $18 for everything.  Not bad for a satisfying seafood meal for three.  recipe below…

Mussels and Scallops with White Wine

feeds 3-4, depending on appetite!

I adapted  this from Mark Bittman’s How to Cook Everything, which is a GREAT all-purpose cookbook.  It’s my go-to book for anything I’ve never done before.  Along with recipes, each chapter discusses how to prepare different vegetables/fruits/meats and different cooking methods.

1-2 pounds of mussels

3/4 pound of scallops (if you’re trying to feed 4, for 3, 1/2 pound will do)

2 medium shallots, chopped

4 cloves garlic, chopped

1 1/2 cups of dry white wine

Juice of 1 lemon

salt

pepper

4 tablespoons butter

2 tablespoons olive oil

2 teaspoons sugar

1 head of broccoli (optional)

1 zucchini (optional)

Start off by cleaning your mussels thoroughly, scrubbing the outside shells, removing the beard, and discarding any broken shells or mussels that stay open after handling them.

Heat a large pan on medium and melt 2 tablespoons of butter.  When the butter has melted and the pan is hot, add the chopped shallots and 2 cloves of garlic.  Let the shallots cook until soft, and add 1/2 cup white wine and the mussels.  Cover the pan.  They will take about 10-12 minutes to steam completely.  When there is about 7 minutes left, add the broccoli and zucchini or whatever veggie you want to include in the meal, and let them cook in the wine sauce.  They’ll be delicious.  If any mussels haven’t opened after 12 minutes, discard them.

When you put the mussels in to cook, heat up another large pan on medium, add 2 tablespoons of butter and 2 tablespoons of olive oil.  When the butter has melted, add the garlic.  Let the garlic cook for half a minute, then add the scallops.  Brown them on either side (about 1-2 minutes per side) and remove them from the pan.  Add a cup of white wine, lemon juice, and sugar to the pan.  Let the mixture reduce until you have a nice glaze.  Add more sugar if you think the sauce is too bitter.  Re-introduce the scallops to the pan and cook them through, adding salt and pepper to taste.

When both are finished, plate the scallops and drizzle the glaze over them.  Serve the mussels by bringing the entire pan to the table.  This allows access to the delicious wine sauce for dipping with gluten-free bread (or frites).  Remember to also bring out a dish for discarding the shells.