Mussels - From Sea to Table

Not much taste better than seafood harvested and cooked the same day.

Recently I was on a secluded beach taking in the sun with my new puppy.  As the tide pulled back, I saw an abundance of fresh mussels attached to a large rock.  I went in for a better look each time the tide pulled back and my mind starting thinking “sea-to-table”! 

These should only be pulled in certain areas and certain times of the year, so I did a little quick research and I was good to go! 

I harvested about a pound, put them in a bag inside my backpack, and headed back to my cabin.  The cleaning process was a little tedious, but the outcome was so worth it.

2 tbps     Good Extra Virgin Olive Oil
½ tsp     Kosher Salt
1 lb         Fresh Mussels, Properly Cleaned
2 tbps     Fresh Chopped Garlic 

Heat the olive oil on high heat in a 2-quart pot or large sauté pan, add the mussels and kosher salt.  Cook for about 3-4 minutes turning the fresh mussels.   Add the garlic and cook until the garlic is fragrant. 

1 cup     Frank Family Chardonnay (Yes, I was super fancy this weekend.)

2 cup     Chicken Stock

3 tbps     Fresh Chopped Thyme

3 tbps     Fresh Chopped Italian Parsley

½ cup    Salted Butter Chopped into ½ inch pieces and tossed in all-purpose flour. (This acts as a type of roux.)

Add all the ingredients except the butter, reduce heat to low, and cover the pot or pan.  Check the mussels every 3-4 minutes, and when they start to open, add the butter and stir the mussels in the sauce.  Once the butter is melted and incorporated, you plate this amazing dish how you see fit. 

Fresh crisp ocean fragrance, fresh herbs, and the richness from the butter and white will make you giggle. 

Cheers,

Chef Fuzio