Mussels Recipe

Time30m

Serves4

Bar Harbor Maine mussels steamed with sherry, calabrian chilies, butter, garlic, roasted fennel. Served with grilled ciabatta

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Ingredients

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1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any sand or debris. Remove the beards by pulling them away from the shells.
2
Steam the Mussels
In a large pot, melt 2 tablespoons of butter over medium heat. Add minced garlic and chopped Calabrian chilies, and sauté for about 1-2 minutes until fragrant. Pour in the dry sherry and bring to a simmer.
3
Add Mussels
Add the cleaned mussels to the pot, cover with a lid, and steam for about 5-7 minutes or until the mussels have opened. Discard any mussels that do not open.
4
Finish the Sauce
Once the mussels are cooked, stir in the remaining 2 tablespoons of butter and the roasted fennel. Toss to combine and heat through.

5
Prepare the Bread
Slice the ciabatta loaf in half lengthwise. Drizzle both halves with olive oil and sprinkle with sea salt.
6
Grill the Bread
Preheat a grill or grill pan over medium heat. Place the ciabatta on the grill, cut side down, and grill for about 2-3 minutes until golden and crispy.
7
Serve
Remove the ciabatta from the grill and let it cool slightly before serving with the mussels.