Mussels

Recipe courtesy of Food Network Magazine

Photo by Michele H.
Adapted from foodnetwork.com

PREP TIME

60

minutes

TOTAL TIME

110

minutes

SERVINGS

6

servings

PREP TIME

60

minutes

TOTAL TIME

110

minutes

SERVINGS

6

servings

Adapted from foodnetwork.com

Ingredients

  • For the herb butter:

  • 1 1/2

    sticks (12 tablespoons) unsalted butter, at room temperature

  • 1 3/4

    cups mixed fresh herbs (such as basil, parsley, tarragon and chives)

  • For the seafood boil:

  • 1/3

    cup coarse salt (preferably sea salt)

  • 3

    tablespoons coriander seeds

  • 2

    tablespoons fennel seeds

  • 1

    tablespoon black peppercorns

  • 4

    bay leaves

  • 1 to 2

    teaspoons red pepper flakes

  • 6

    sprigs thyme

  • 2

    large white onions, halved (do not peel)

  • 6

    stalks celery, cut into large pieces

  • 3

    tomatoes, chopped

  • 2

    lemons, halved

  • 4

    heads garlic, halved crosswise (do not peel)

  • 2

    cups dry white wine

  • 3

    pounds small red-skinned potatoes

  • 6

    ears of corn, husked and halved

  • 3

    live lobsters (about 1 1/2 pounds each)

  • 3

    pounds mussels, scrubbed and debearded

Directions

Make the herb butter: Pulse the butter and herbs in a food processor until well combined. Form into a log on a sheet of parchment paper, wrap and refrigerate until firm, at least 30 minutes. Prepare the seafood boil: Combine the salt, coriander seeds, fennel seeds, peppercorns, bay leaves, red pepper flakes, thyme, onions, celery, tomatoes, lemons and garlic in a large deep pot; add 6 quarts water. Cover and bring to a boil; uncover and cook 10 minutes. Add the wine and potatoes and return to a simmer; cook until the potatoes are just tender, about 20 minutes. Add the corn and boil until tender, about 8 more minutes. Meanwhile, cut each lobster in half with a chef's knife, starting at the cross mark on the back of the head (the lobster may continue to move for a minute). Remove the green tomalley and roe, if desired. Remove the corn and potatoes from the pot using a slotted spoon and transfer to a platter (it's OK if you remove some of the broth ingredients, too); cover with foil to keep warm. Add the lobsters to the pot and cook until the shells turn pink, 3 to 4 minutes. Add the mussels, pushing them down into the broth. Cover and cook, stirring once or twice, until the mussels open, about 5 minutes. Transfer the lobsters and mussels to a platter. (Discard any mussels that do not open.) Strain the broth through a fine-mesh sieve into a small saucepan. Slice the herb butter. Pour the broth into bowls; add the vegetables, seafood and some of the herb butter.

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