20 minutes
A classic French dish featuring mussels cooked in a flavorful white wine broth, perfect for a quick yet elegant meal.
tablespoons
Leek, white and light green parts only, thinly sliced
each
Shallots, thinly sliced
each
Garlic, thinly sliced
cloves
each
to taste
Black Pepper, freshly ground
to taste
Hard Dry Cider
cups
0 lb
tablespoons
Lemon Juice, freshly squeezed
tablespoons
Lemon Zest, grated
teaspoons
Fresh Parsley Leaves, minced
tablespoons
Rustic Sourdough Bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted
0 loaf
1. Melt Butter and Cook Vegetables
Melt one tablespoon of butter in a medium Dutch oven or large saucepan over medium-low heat. Add the thinly sliced leeks, shallot, garlic, and bay leaves. Season with a pinch of kosher salt and a few grinds of black pepper. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are very tender but not browned.
2. Add Cider and Mussels
Increase the heat to medium-high and pour in the hard dry cider. Bring to a boil, which should take about two minutes. Reduce the heat slightly and add the mussels. Stir well to distribute them evenly. Cover the pot with a lid and cook, shaking the pot and stirring every 30 seconds, until the mussels open, usually within a few minutes. Transfer the opened mussels to a bowl and keep warm by covering the bowl with the pot lid.
3. Finish the Broth
Remove the pot from the heat and whisk in the remaining tablespoon of butter. If desired, whisk in the mayonnaise for a richer texture. The residual heat will blend everything into a smooth, velvety sauce.
4. Combine and Serve
Return the mussels to the pot, scatter over the minced parsley, and add the lemon juice and zest. Stir well to coat the mussels in the fragrant, creamy broth. Transfer to a warm serving bowl.
5. Serve with Bread
Serve immediately with thickly sliced rustic sourdough bread, broiled until heavily toasted and drizzled with olive oil. Optionally, serve with an additional dollop of homemade mayonnaise.
Keep the mussels but substitute the wine with coconut milk and add Thai curry paste, lemongrass, and kaffir lime leaves for an aromatic Southeast Asian version.
Replace mussels with shrimp and add a pinch of saffron to the white wine broth. You can also add a small amount of smoked paprika for an authentic Spanish flavor.
Swap mussels for clams and add a tomato passata or crushed tomatoes to the broth. Incorporate Italian herbs like basil and oregano for a Mediterranean twist.
Combine a variety of seafood such as fish, shrimp, scallops, and shellfish in a tomato-based broth, seasoned with herbs like thyme and bay leaves, and a splash of wine or fish stock.
Add a spoonful of curry powder, a stalk of lemongrass, or a few kaffir lime leaves for an Asian-inspired version. Alternatively, for a Spanish twist, mix in some chorizo and a pinch of saffron.
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