- 24 PEI or Fox Island Mussels*
- (cleaned of beards, barnacles and moss)
- 1/2 cup California Chardonnay or Sauvingnon Blanc
- 1/2 cup flavorful Chicken Broth
- 1 cup Roma or other Tomato cut into a medium dice
- 1 Yellow Onion diced
- 1 medium Carrot diced
- 1 Red Pepper diced
- 2 stalk Celery diced
- 3 cloves Garlic minced fine
- Sprigs of fresh herbs – Thyme, Parsley, Basil
- Some whole Black Peppercorns
- 1 pinch Kosher Salt
- 2 Bay Leaves
- 2 tablespoons unsalted Butter
- A pinch or two of Saffron – optional
- Parisian Sourdough Bread – enough for 2 people to enjoy with broth
Combine all the ingredients together in a covered medium size sauce pot over a high flame.
Bring liquid to a boil and then reduce the heat to a simmer. Stir occasionally careful not to break apart the mussels and shells. Steam for 5-7 minutes or until mussels are open.
To serve divide cooked mussels between two large serving bowls. Add some cooking broth to each bowl. Use the Lodestar® Olive Oil Aioli recipe to pour over mussels.
Serve with sourdough bread and your favorite white wine.
This dish is a creation from Lodestar Culinary Director Jeff Anderson. With Chef Anderson frequently visiting family on Martha’s Vineyard and Lodestar’s owner/farmer Jamie Johansson having grown up on the North Coast of California, great seafood recipes bring back a lot of salt air memories.
Really make this a traditional coastal meal by serving Parisian Sourdough French Bread. Unable to make it into San Francisco?
They deliver on Fridays in the continental United States, www.sourdoughbread.com. Before there was the Golden Gate Bridge, there was Parisian Sourdough Bread.
The company that put San Francisco Sourdough on the culinary map.
Looking for a great white wine to go with this special meal? We enjoy the Chardonnay created by the Rombauer family vineyard in St. Helena, CA (find a ’97 and invite us).
*If these mussels are not in season, substitute with any type of steaming clam like Manilla or New Zealand cockles.