This morning, my daughter was rummaging around in some of my stacks of papers, and ran over in excitement, exclaiming, “Papa cooking!” She had found a 12-year-old picture of my Grampa in the original McCorrie Lane kitchen cooking mussels. We used to make mussels with steamed asparagus and garlic bread every fall when my aunt would head back to Florida…she didn’t like shellfish, and conversely, Grampa would make spaghetti & meatballs to celebrate her arrival in the spring.
This is a recipe we had adapted from our family trip to Scotland the year before, and while it certainly is not vegan, or necessarily “healthy”, its worth it!
3 lb bag fresh PEI Mussels
1 cup white wine
1 cup cream
1/2 stick butter
4 cloves minced garlic
2 peeled & sliced shallots
2 tablespoons chopped fresh basil (set small portion aside)
Salt & pepper to taste
zest from one lemon (set small portion aside)
juice from one lemon
lemon slices & whole basil leaves for serving
1) Rinse mussels in cool water, removing beards, and discarding any mussels that stay open even when run under water.
2) Melt butter in bottom of large pot, squeeze juice from one lemon, add garlic & shallots, simmer for about 2 minutse over medium heat, seasoning lightly with salt & pepper.
3) Pour in wine, sprinkle chopped basil & lemon zest; bring to a steady simmer and then add mussels, tossing to coat. Cover, and let cook about 3-5 minutes, or until mussels have opened. Pour in cream; toss again.
4) Serve immediately in a generous portion of broth, sprinkling fresh lemon zest & basil, and garnish a with sliced lemon & whole basil leaves.