Maine Mussels Recipe

Clean mussels

Rinse mussels under cold water. Discard any that are open and do not close when tapped. Remove beards by pulling toward the hinge. Set mussels aside in a colander.

Sauté aromatics

In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons unsalted butter over medium heat until butter foams. Add the sliced leek and chopped shallot. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, being careful not to brown it.

Build the broth

Add the bay leaves and thyme sprigs to the pot. Pour in 1 cup dry white wine and 1 cup vegetable or chicken stock, scraping any browned bits from the bottom of the pot with a wooden spoon. Increase heat to medium-high and bring to a simmer. Cook 2–3 minutes to slightly reduce and concentrate flavors.

Cook mussels

Add the cleaned mussels to the simmering broth, cover with the lid, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain tightly closed.

Finish with cream

Lower heat to medium-low. Remove and discard the thyme sprigs and bay leaves. Stir in 1 cup heavy cream and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Gently simmer uncovered for 1–2 minutes to warm the cream and meld flavors. Taste and adjust seasoning as needed.

Prepare bread: preheat oven to 400°F (200°C). Slice the baguette into 1/2-inch slices. Brush each slice lightly with 1 tablespoon olive oil and arrange on a baking sheet. Toast in the oven until golden and crisp, 6–8 minutes. Rub warmed toasts with a cut clove of garlic if desired.

Assemble and garnish: Ladle mussels and broth into shallow bowls. Scatter chopped fresh parsley over the mussels and sprinkle garlic chips on top for crunch. Serve immediately with toasted baguette slices and lemon wedges on the side.