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Penn Cove Mussels for Dinner


Whoa. Those mussels were so fresh and so good. Sweet, buttery (well, the butter probably helped that). Here's what I did:

  • 2 lbs live Penn Cove mussels
  • 3 T unsalted butter
  • 3/4 cup white wine
  • 1 large scallion I got from the farmer's market, chopped fine
  • 4 cloves garlic, chopped

I melted the butter in large wide-bottomed pan (one with a lid). When the garlic started to soften, I dipped some baguette slices in the garlic butter and put them on a flat pan to make garlic bread in the oven.

I added the chopped scallion and sauteed until it was soft as well. Then I added the white wine — something good that you'd drink. We used a sauvignon blanc from New Zealand that was great with the mussels.

As soon as the wine started to boil I added the mussels and put the lid on to steam them open. Mine didn't fit in one layer in the bottom of the pan, so every couple minutes I'd take the lid off and stir them around gently.

During this time I made a nice salad with spinach and baby heirloom tomatoes, and I put the bread under the broiler to crisp it up.

As soon as all of the mussels were open, I spooned some into a small bowl (we need bigger bowls!) along with some broth, surrounded with some baguette slices of garlic bread for dipping.

Easy, and delicious!