I have a love-hate relationship with my induction stove. Have these caught on in the US? I discovered them first in Germany, but that may have had more to do with the timing of my transatlantic move than anything else.
In any case, when I first moved over here and started apartment hunting with my future husband, we sat down and made a list of must-have and nice-to-have features for our future home. I had a gas stove (or at least a hookup for one) on my Must-Have list. My husband took one look at my list and told me that it wasn’t going to happen. Actually, he took the axe to most of of the items my list. I seem to recall that air conditioning was similarly struck down. And thank goodness, because if he hadn’t adjusted my expectations we would still be looking for an apartment 7 years later. Finding an apartment in Frankfurt is no easy task. Finding one with a gas stove and air conditioning would be a miracle. We don’t have a single friend who has either.
So, no gas stove. What to do? Plan A was to keep the kitchen well stocked with alcohol and drink away my sorrows at having to cook on the hated electric. My husband took a more pragmatic approach and introduced me to the concept of induction stoves.
I won’t bore you with the science of how induction works, but the benefit over electric is that it heats up and cools down very quickly. Which I love. What I do not love is how sensitive the damn thing is. Cleaning it with a damp spong sends it into a fit of error messages. And every once in a while, not often enough to keep me vigilant, but just often enough to keep my loyalties with gas, the thing will just turn itself off. No warning messages, no alarms, just off.
All of which is a very long introduction to this week’s French Fridays with Dorie recipe, Moules Mariniere. I LOVE mussels and moules mariniere is THE classic recipe. I have made this recipe more times than I can count. My standard is from Anthony Bourdain, but really, one recipe for moules is usually much like another.
I prepped my mussels, sauteed some savories, threw the mussels into the pot, clamped down the lid, and turned my back to slice up some bread. Mussels cook very quickly and so I didn’t go far. I even turned around at some point to give the pot a good shake. I’m not even sure exactly when the stove decided to turn itself off. All I know is that when the timer went off and I opened the lid to check on them, most had only partially opened. At this point I noticed that my heat had gone out, so I turned it back on and tried again. But apparently it was too late and they didn’t open any further:-(
The ones which open were tasty and I’ve learned my lesson not to turn my back on mussels. I’m sure I’ll eat these again soon. But I didn’t love the lemon so I’ll probably be going back to Anthony.