Alright, alright we know – this is the fifth mussel recipe we have posted. The Chef thinks this is a problem but I, as a person who used to buy the same pair of shoes in 3 different colors, thinks it’s just dandy. Good is good no matter how many different ways you use the same ingredient, and the Brantley-Grosshans crew said these were not just good but awesome.
Contrary to our usual M.O., this recipe has no cream and is pretty light stuff, so let it never be said we don’t give you idiots who want to be healthy some choices.
5 lbs of mussels
2 shallots, minced
4 leeks, diced small
1/2 bottle of white wine
5 garlic cloves, sliced
3 oranges, (2 zested, 1 sliced)
3 lemons (2 zested, 1 sliced)
3 limes (2 zested, 1 sliced)
1 tablespoon of oil
few sprigs of thyme
3 tablespoons of butter
- Heat a big pot on medium high heat and add oil. Add leeks, shallots, and garlic. Cook until caramelized and then add thyme.
- Add mussels and citrus slices. Add wine, turn heat to high and cover.
- Once mussels are all open, remove with slotted spoon and cover with foil.
- Remove citrus slices. Add butter to sauce, zest and citrus juice. Serve up. Crusty bread of course.