Recipe by Chef Barton Seaver
Reprinted with permission from Two if by Sea. Sterling Epicure 2016.
Video: Quick tips for sourcing and cooking mussels, featuring Barton Seaver and Halley Froehlich.
Mussels (This method works for any quantity of mussels. 2 pounds will serve 4 as a starter and 2 as a meal).
Choose any combination of the following:
Roasted bell pepper
Finishing Herbs and Garnishes
Whole grain mustard
Heat a large, heavy pot over high heat. Add any hearty herbs and spices and toast for 1 minute.
Add the mussels and cook for an additional minute, or until the mussels begin to crack open.
Add the liquid and any vegetables and/or citrus you have chosen. Cover the pot and cook until the mussels have opened completely, about 5-7 minutes.
Discard any mussels that haven’t opened. Add all the finishing ingredients you have chosen and stir to combine. Cover and let sit for 2 minutes.
Serve with lots of crusty bread.