I’ve eaten quite a few eggs over the past few weeks, as I’ve set out to learn how to properly cook an omelet. It’s harder than it looks. There’s a fine line between light and fluffy and overcooked and rubbery. But, the only way to master something is to practice, practice, practice.

After watching this video by Jacque Pepin (oh, at least a dozen times), I realized I had been doing it all wrong. The one key step (that I was not aware of before) is that you need to — gently push one edge of the egg into the center of the pan, repeating until the eggs form large curds and most of the liquid has been absorbed.  It’s those little things that really make a big difference.Now that I was in the know, I embraced my inner Jacque Pepin, skillet in hand, determined to get the perfect omelet down.  After several attempts,  I’m just starting to get the hang of it.  But in time, with more practice, I’ll get there.  So, for now, my quest for the perfectly cooked omelet continues…

Regardless if it’s perfect or not, that shouldn’t stop you from taking a crack at it, ha ha, no pun intended. Omelets are so versatile, great for just about any meal of the day — breakfast, brunch, lunch, or dinner, you can’t go wrong.  Omelets are often a dinner staple for me (ooh la la, so very French).

Today, decided to do a twist on moules et frites (mussels and fries)…the twist, the mussels are incorporated into the omelet.  There’s also freshly chopped tarragon in the omelet, which is an ideal partner with eggs. To accompany my omelet, I roasted some sweet potatoes and made a quick aioli, which goes well with both the eggs and fries.


Homemade aioli is a versatile, garlicky condiment — just garlic, olive oil, egg yolk, and lemon juice.  I added a bit of hot smoked Spanish paprika, which gives it that bright orange color. Some people start with canola oil and finish with olive oil, but that’s all up to personal preference.

The key to preparing aioli, the one very critical factor is that you need to add the oil very, very slowly, drop by drop, and then whisk, whisk, whisk, until if forms an emulsion with the egg yolk. If you add the oil too fast, you run the chance of the emulsion breaking, from which recovering/salvaging the ailoli can be difficult, though not impossible.

Once upon a time, I made aioli by hand, whisking until I felt as though my arm was about to fall off. Recently had an “aha” moment and decided to give my immersion blender (with the whisk attachment) at try. Worked like a charm.


I love mussels.  Mussels are the quintessential protein — inexpensive, highly sustainable, and a breeze to prepare.  You can steam the mussels for the omelet or, if you’re feeling a little adventurous, you could smoke the mussels.  I particularly like the smoky mussels with the eggs and tarragon.

Ducktrap of Maine sells tasty smoked mussels, which can be found at Whole Foods.


Goes without saying that ketchup and fries go hand and hand.  But have you tried fries and aioli?


Mussel Omelet

dozen to dozen and a half, mussels [or smoked mussels like these] 
4 large eggs
1 tablespoon fresh tarragon, chopped
Sea salt and freshly ground black pepper
1 tablespoon butter
chives, choppped for garnish (optional)

Homemade aioli (refer to this post for the recipe)

Whisk the eggs in a bowl so that all of the egg white is incorporated.  Add the chopped mussels and tarragon.  Season with salt and pepper.

For a country-style French omelet (as demonstrated in this video by Jacque Pepin):
Heat the butter in a non-stick skillet over medium heat.  When hot, add the eggs.  Take a fork and move the mixture towards the center of the pan so that it forms curds.  Cook until the egg is mostly set (it’s okay if it’s still a little wet in the center).  With a spatula, fold the omelette’s in half and move towards the edge of the pan.  Place a plate on top of the skillet and invert the omelet.  Serve with aioli and fries.

For the Mussels:
Steaming the Mussels
Places the mussels in a large deep skillet or wok, and add about 1/3 cup of water to create a little steam.  Cover and cook a few minutes until the mussels begin to open.  Transfer the mussels to a bowl.  When cool enough to handle, remove the mussels from their shells.  Discard any mussels that do not open.  Roughly chop the mussels.

Smoking the mussels
With a stovetop smoker (1 1/2 tablespoons wood chips, over medium heat, for 5 minutes).  Remove the mussels from their shells.  Discard any mussels that do not open. Roughly chop the mussels.

Baked Sweet Potato Fries

3 sweet potatoes, sliced into long fries, ~1/2 thick or wedges
2 tablespoons extra virgin olive oil
sea salt and freshly ground black pepper
Homemade aioli (refer to this post for the recipe)

Preheat the oven to 425F.

Toss the potatoes with olive oil, salt, pepper, and paprika.  Bake in the oven for about 15 minutes, flip and continue cookie for another 10-15 minutes, until browned in spots and crispy. Serve hot with a side of aioli for dipping.

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