Mussels and the Mayflower

Do you guys love mussels as much as I do? I’ve been meaning to share these photos and recipe for quite a while.

Mussels

I just couldn’t bear to write about food when I was on the green smoothie cleanse – it just would have been torture.

We made this recipe when our friends, Nathan and Jessi, visited. Coming from Nebreska they were really keen to have some fish, well actually, lots of fish while they were in Sciutate. On their last day we took them to Plymouth to see the rock and the replica of the Mayflower.

John and the Mayflower II

Isn’t it a pretty ship? Such a nice trip if you are in the area. Plimouth Plantation is also a fun stop. I think we might take John and Conor this month as they’ll be learning about the pilgrims and Thanksgiving soon in school.

Anyway, that night we made some wonderful seafood recipes. Including this mussel dish:

Mussels and prosecco al fresco

I am a huge mussels fan. The first time I ever had then was 13 years ago in Cornwall and to be honest, I thought they looked awful. But I’m so happy I tried them. So yummy. At Trebarwith Strand we picked them off the jagged rocks they were nestled in and took them home to be paired with wine and garlic. Yum! While living in the UK we also really loved the moules and frites at Belgo’s.

Now, we aren’t very close to Trebarwith Strand here in Scituate so got our mussels from Mullaney’s fish market.

Mussels in White Wine and Garlic

Ingredients

4 lbs live mussels
2 cups dry white wine
2 large onions, finely sliced
4 cloves garlic, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs, flat-leaf parsley, chopped
6 tablespoons butter, cut into pieces
Chopped tomatoes (optional)

Directions

Rinse and scrub mussels under cold water. Throw away any mussels that are open.

cleaning the mussels

Using your fingers or pairing knife, remove beards (strings that hang from the mussel shells), and discard.

Lightly caramelize the onions and add some chopped flat leaf parsley and garlic.

caramelizing onions

In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
Simmer 5 minutes. Add mussels. Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Add chopped tomatoes (our’s were fresh from the garden).
Remove from heat. Divide mussels and broth among four bowls. Serve immediately. Oh, and if there are any unopened mussels don’t try and pry them open – there better off chucked out.

This dish is great with some crusty bread! It is a super easy and reasonable meal. I can’t resist showing you a few more photos.

Mussles – up close and personal!

Can you see the steam rising off those mussels?

Oh, it makes me want to eat them right now!

Hope you all have a lovely weekend! We have another house guest coming – our good friend, Gav, from across the pond. I’m sure we’ll get up to an adventure or two with him.

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