Well, did anyone else get choked up watching The Masters yesterday? I’ll admit… there was not a dry eye in our home. How sweet! Such a class act, that Jordan Spieth. What a golfer! He just puts such a smile on your face while watching him!
I’m sorry Tyler, but this is so unbelievably delicious, I could fall face first into this broth. What is it about butter and fresh herbs that is so heavenly and yet sinful at the same time.
We have been having some stunning weather here in Chicago lately… I feel like I should knock on wood when I say that. It has certainly gotten us all in the mood for spring and (yes, the best time of the year here) summer.
Summertime in Chicago is the reason why people move to this city. It is like no other city. This city embraces live music, culinary nuances, cocktailing outside at all times, and let’s you slow life down in the summer. It is amazing.
Chicago comes alive when the weather turns (even semi-) nice. Any excuse to get outside, slow life’s fast pace down a little bit, and just enjoy the company you are with.
This is probably one of my all-time favorite recipes.ever. One that I only allow myself to make on rare occasions.
(Probably because I end up consuming a whole loaf of bread due to wanting to soak up every last drop of this broth… yup. You know exactly what I’m talking about. You’ve done it too. It’s ok. Having no self control from time to time is completely normal. Happens to the best of us. And I promise, it will happen to you if you try this recipe. Yikes.)
A few tips for storing and cleaning your mussels:
- Please please please buy your mussels from a reputable place. (I’d rather spend a little more money on these than buying them from a vendor where I question if I’ll end up with food poisoning… I’ve had it a few times, and trust me – I don’t wish this on ANYONE. Mussels are tricky and I would rather be safe than sorry. (I feel the same way with tuna, etc.)
- What is the proper way to keep your mussels fresh? Place them in a large bowl filled with ice. Place mussels on top of ice and cover (gently) with a damp towel. Place them back in the fridge.
- When ready to cook mussels, soak mussels in a bowl of ice cold water. Pick thru the mussels, pulling any “beards” away.
- If you find a mussel that is cracked open, tap the tip gently on the countertop and if it doesn’t close, toss it… he’s a goner and you don’t want to eat a dead mussel – that has horrible evening written ALL over it.
- 4 lbs mussels
- 4 Tbl unsalted butter
- 2 Tbl olive oil
- 2 garlic cloves, peeled and smashed
- 4 fresh thyme sprigs
- 1/2 lemon, thinly sliced
- 3/4 cups dry white wine
- 1/2 cup low-sodium chicken broth
- kosher salt and pepper
- - 1 stick (1/2 cup) unsalted butter, softened
- - 2 garlic cloves, minced
- - 2 Tbl chopped fresh parsley
- - 2 Tbl chopped fresh basil
- - kosher salt and pepper
- - 1 crusty baguette
- Scrub mussels with a veggie brush under cold running water.
- In a large pot over medium heat, melt butter in the olive oil.
- Add garlic, thyme, and lemon slices and cook until everything has softened -about 5 minutes
- Add mussels and stir to they are coated in all flavors
- Add white wine
- Add chicken stock
- Bring to a boil and reduce to a simmer
- Cover pot and cook for 10-12 minutes - until mussels open (discard any mussels that don't open)
- Taste sauce and season with salt and pepper.
- Serve at table with entire broth.
- Preheat oven to 400*F. Stir together butter, garlic and fresh herbs in a small bowl. Season with salt and pepper.
- Slice baguette in diagonal slices.
- Smear herbed butter onto each bread slice.
- Place on tinfoil back in loaf form.
- Bake until heated through.