Steamed Maine Mussels

Although mussels are pretty affordable and actually quite simple to prepare, we don't make them very often. I think they work so well on a Saturday night because it feels a little like dining out.

A giant bowl of mussels, good wine and lots of bread (for dipping in the savory broth) feels like a weekend indulgence.



While a salad of fresh greens makes a good side dish, my daughter really wanted green beans. How could a mother refuse? So we made a favorite recipe of mine that combines lightly steamed green beans with grape tomatoes and is topped with feta cheese and basil.

Steamed Mussels
Serves 4

2 pounds Maine mussels
1 large leek
1 Tbsp. butter
1 Tbsp. olive oil
2 cloves of garlic
1/2 cup white wine
1 cup chicken stock
1/4 cup chopped flat leaf parsley

Rinse mussels and discard open ones.

Clean leek well and slice thinly. Saute in a large pot over medium flame with butter and olive oil for about 5 minutes. I like to brown mine a little. Add garlic and cook for another minute while stirring.

Add white wine and reduce for 2 minutes or so. Add stock and bring to a simmer. Add mussels, cover and simmer for 5 minutes or until mussels are fully open. Transfer to a large bowl and garnish with parsley.

Serve in shallow bowls with broth and plenty of fresh baguette for dipping.



I should mention that my kids will not eat the mussels. So in the spirit of weekend indulgence I made the girls some shrimp. My oldest looooves them. She ate about 12 in addition to the kid's version of the salad I made. A small portion of plain green beans, a few grape tomatoes and a hunk of feta.

Turns out that my two year old doesn't share her sister's enthusiasm for shrimp. She ate bread and butter, sipped some mussel broth and laughed in my face at the offer of plain steamed beans. I made sure she filled up on cashews and banana before bed.