Mussels Provencal

A notable absence in Marjorie’s comprehensive slew of seafood recipes is mussels. And these days, the tasty mollusk is a staple on many Maine menus. This simple recipe is courtesy of Portland’s Street & Co. restaurant.

• 2 pounds fresh mussels 
• extra virgin olive oil 
• 1 head of garlic, peeled and chopped 
• 2 shallots, peeled and chopped 
• ½ stick unsalted butter 
• 1 ½ cups dry white wine 
• 1 lemon, quartered 
• fresh parsley, chopped

In a colander, arrange all mussels. Rinse thoroughly and discard any that are cracked or dead. Remove their beards and rinse again. Do not store in an airtight container if you are not going to cook them immediately. Heat a sauté pan to high and add the olive oil. When the oil is hot, add the garlic and shallots, and cook until golden brown. Add the cleaned mussels, butter, white wine, and lemon. Reduce heat to medium and cover. Cook for approximately 8 minutes or until the mussels have opened and the wine has reduced to half of its original volume. Garnish with chopped parsley and serve with sliced baguette or other crusty bread.

Serves 2.

From Cooking Down East by Marjorie Standish