Restaurants›Seafood Party›Green Mussels Recipe

Green Mussels Recipe

Inspired by Seafood Party
Time40m
Serves1

3/4 lb. with 1 corn, 1 egg, 1 potato & 1/2 lb. sausage.

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Ingredients

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Seafood & Proteins

Vegetables & Starch

Cooking Liquid & Aromatics

Finishing & Serving

Method

Prep

1

Clean mussels

Rinse mussels under cold running water. Scrub shells with a brush and remove any beards (the fibrous threads) by pulling toward the hinge. Discard any mussels with cracked shells or that do not close when tapped.

2

Cut the corn into 2–3 pieces. Scrub the potato and cut in half (if large, quarter). Halve the sausage lengthwise so it heats through quickly. Peel and halve the onion. Smash the garlic cloves.

3

Bring the water or stock to room temperature before heating and have all ingredients ready next to the stove.

Cook

4

Make the boil

In a large pot (at least 3–4 quart), combine 6 cups water or stock, bay leaf, smashed garlic cloves, whole peppercorns, old bay seasoning and 1 tsp kosher salt. Add the halved onion. Bring to a full rolling boil over high heat.

5

Cook potatoes and sausage

When the liquid is boiling, add the halved potato and sausage pieces. Reduce heat slightly to maintain a strong simmer and cook 8–10 minutes, until the potato is nearly tender when pierced with a paring knife.

6

Add corn and egg

Add the corn pieces and the whole egg to the pot. Continue simmering 6–8 minutes. The egg will move toward hard-boiled doneness and corn will become tender-crisp.

7

Finish with mussels

Add the cleaned mussels to the pot. Cover and return to a rapid simmer. Cook 4–6 minutes, shaking the pot once or twice, until mussels open wide. Discard any mussels that remain closed after cooking.

8

Turn off heat. Use a slotted spoon to transfer mussels, sausage, corn, potato and egg to a serving bowl or platter. Remove and discard the bay leaf and onion halves from the cooking liquid.

Final prep & serve

9

Peel the cooked egg and halve or quarter it. If desired, slice the sausage into bite-sized pieces. Arrange mussels, sausage, corn, potato and egg on a plate or shallow bowl.

10

Drizzle melted butter over the hot ingredients or serve it on the side for dipping. Sprinkle chopped parsley and squeeze lemon over the mussels to taste.

11

Serve immediately while hot with crusty bread or rice if desired. Provide a small bowl for discarded shells.