- 3 lbs fresh mussels
- 6 Tbsp butter
- 3 medium leeks , white and light green parts only, washed and thinly sliced
- 4 cloves garlic , peeled and minced
- 2 Meyer lemons
- 2 cups chicken or vegetable stock
- Kosher salt and freshly ground pepper
- Fennel fronds , for serving
- 1 baguette , sliced and toasted for serving
- Prepare and clean the mussels. Start by discarding any that are broken or that are open and don’t close when tapped on the counter. Rinse mussels under cold running water, scrubbing with a firm brush or scrubber to clean well. Remove any wispy/stringy beards from the mussels by gripping them with a kitchen towel and pulling firmly.
- In a large pot or braising pan, add butter over medium heat. Melt butter and continue to cook, stirring frequently as butter begins to get brown bits on the bottom. Continue to cook, stirring until butter becomes a golden brown color and smells nutty, about 2-3 minutes.
- Add leeks to the pan, stirring to coat in butter. Continue to cook, stirring occasionally, until leeks are softened, about 5 minutes. Add garlic and cook for another 1 minute until fragrant.
- Add lemon zest and juice from 2 of the Meyer lemons. Pour in stock and adjust heat until simmering gently. Add cleaned mussels to the pan, stirring to distribute evenly, then cover with a lid. Allow mussels to steam in covered pan, intermittently shaking, for about 5-7 minutes, until mussels are opened up. Discard any mussels that remain closed.
- Using a slotted spoon, divide mussels evenly into bowls. Season broth in pan with salt and freshly ground black pepper, to taste. Pour broth over the top of the mussels. Sprinkle with a small handful of chopped fennel fronds. Quarter remaining Meyer lemon. Serve each bowl with toasted bread and a lemon wedge.
Recipe courtesy of Wright Family Table