LBR Mussels at Home
Today we are sharing a fan favorite from the Deck Bar & Grill – Mussels! It’s so simple, anyone can make them – just mussels steamed with delicious broth, made with white wine, herbs, and lemon – but oh so very good! You’ll be soaking up the last bit of broth with your favorite crusty bread! We sent this recipe home with Erin Stodder, our marketing guru, to see what she could come up with. Check out her process and images in the gallery below.
We hope that you enjoy making this recipe at home with family and friends. If you plan to join us this season, it’s only a few short days until we open the doors and welcome everyone back to the Deck Bar & Grill.
prep: under 15 minutes
cook: under 15 minutes
1 tablespoon olive oil
2 tablespoons garlic
1 tablespoon shallots
1 tablespoon fennel seed
1 cup white wine
1 pound mussels
2 lemon wedges
2 tablespoon butter
pinch sea salt
- When buying mussels, be sure they have tightly closed shells and smell fresh and briny like the ocean. If the mussels are open or cracked, move on to another bunch!
- Rinse the mussels in a strainer with cool water and check them over…be sure to discard any that appear open and do not shut after a subtle tap on the shell. Check each mussel for the “beard” or a tiny thread hanging out on the side of each mussel, and pull that off.
- Chop garlic, shallots and parsley and set aside.
- Add 1 tablespoon of fennel seed into the pan on high heat and toast lightly. Once toasted, set aside to use later.
- Use a sauté pan big enough to fit 1 pound of mussels. Begin by adding your olive oil to high heat and start to sauté your garlic, shallots, and toasted fennel seed until golden brown.
- Next, add 1 cup of white wine — any white wine will do!
- Turn down to a medium heat and add your mussels to the pan. Sprinkle a pinch of sea salt and pepper, and squeeze your lemon wedges over the mussels (drop into the pan for added flavor). Lastly, add 2 tablespoons of butter over the mussels and cover.
- Let the mussels steam for 5 minutes or until they open. Remember closed shells before and open shells after you cook them!
- Time to uncover — Once the mussels are open, transfer your mussels and broth to a sharing bowl and finish with freshly chopped parsley and your favorite crusty bread.
- Serve and enjoy — YUM!
From the Deck Bar & Grill kitchen to your home,
Chef Jon Dexter
Check out the process and photos from our marketing guru’s kitchen (she doubled the recipe, added sautéed asparagus and turned a starter into dinner)!