3 Times Thursday - Summer Mussels

Mussel /ˈməsəl/ : noun, any of a number of bivalve mollusks with a brown or purplish-black shell. 

For this week's 3 Times Thursday, we encourage you to try one of our recipes for mussels. A New England staple, mussels can be purchased relatively cheaply at your local seafood market or supermarket in two-pound mesh bags. Summer always means seafood to us, and mussels appear on our menu a few times throughout the season. Here are three flavorful ways to enjoy mussels - try them all with plenty of crusty bread. Don't forget to let us know your fave!


3. Mussels in White Wine Broth

Ingredients:

2 pounds mussels
1 large white onion, peeled and roughly chopped
6 whole garlic cloves
1/2 cup chopped green onions
1/2 cup chopped parsley
4 tomatoes, roughly chopped
1 stick butter, divided
kosher salt and freshly ground black pepper, to taste
1/2 bottle dry white wine (like Pinot Grigio)

Put half of the mussels in the bottom of a large stock-pot. Top with the white onions, garlic cloves, green onions, parsley, tomatoes, 3/4 stick of the butter cut into quarters, some salt and pepper, and then put the other half of the mussels in. Add the white wine and the other 1/4 stick of butter and cover with a lid. Place over high heat and bring to a boil, then allow them to steam for about 10 minutes, until they are all open.

2. Cockles and Mussels

Ingredients:

2 pounds mussels
1 pound cockles or small clams
4 lemons, halved
1 bunch green onions, chopped into 2-inch pieces
1 handful fresh parsley

2-3 stems of fresh tarragon
1/2 stick butter
1/2 bottle white wine (like Pinot Grigio)
2 cups water

salt

Put all the ingredients in a large stockpot, cover the pot, set it over high heat and cook for 15-20 minutes, until all shells are open.

1. Curried Mussels with Lemongrass

Ingredients:

1/2 tablespoon olive oil

1 1/2 tablespoons red curry paste

1 cup hot water

1 stalk lemongrass, chopped

2 pieces dried galangal

1 tablespoon fish sauce

1 tablespoon liquid sugar (simple syrup)

1 can light coconut milk

2 pounds mussels

In a large pot, heat the olive oil. Add the curry paste and stir to fry for about a minute. Stir in the water, then add the lemongrass, galangal, fish sauce, sugar and coconut milk. Bring to a boil, then turn down to simmer for 10-15 minutes. Add the mussels, stir to coat, and put a lid on the pot. Cook, covered, over low heat until the mussels open, about five minutes.