One can’t live in the northwest without eating some yummy seafood, so we’ve been trying to do just that when possible. When we visited Dan’s aunt and uncle in Bellingham the first time, we had fresh crab and bay scallops that we picked up at a fish market a few miles from their house. After that I started craving mussels, and so we decided to pick some up on a trip to Whole Foods one day.
I reviewed the Good Eats episode about cooking them and decided to fix them the same way, and it turned out amazing. The mussels I’ve had on occasion at restaurants were good, but now that I’ve had fresh ones at home, I know that those were a bit overcooked and tough. The ones we made practically melted like butter. I can’t wait to have the chance to make them again, and I noticed a fish market in town that seems to be brand new, so that’s exciting.
Steamed Mussels (Alton Brown Recipe)
3 Tbsp olive oil
1 ½ Cup white wine
1 large chopped leek
2 Tbsp minced garlic
1 tomato, seeded and chopped
2-4 lbs. Mussels- cleaned and debearded
½ cup cream or half and half
Sweat garlic and leeks with a pinch of salt in olive oil over medium-low heat in a large tall stockpot. Add tomato and wine and raise heat to medium-high. Bring to a simmer. Place mussels into a strainer that fits inside the pot and place a lid on. Steam for about 3 minutes. Remove the mussels from the pan and add the cream to the liquid in the pan. Serve the mussels in a large bowl or single servings, with some of the liquid ladled over top.