SAILOR-STYLE MUSSELS

RECIPES

I love mussels. They’re cheap and super easy to make at home. Even if you’re not a seafood fan, you can just grab some rustic, grilled bread and dip it into the creamy broth. These Sailor-Style Mussels taste like they were served in a fancy restaurant.

Sailor-Style MusselsSailor-Style MusselsMike was inspired by a recipe he found on Serious Eats and this is the best flavor combination we’ve had yet.

Homemade Mayo

The recipe calls for homemade mayo, which we also included in the recipe link below. It’s super easy to make and comes together really quickly. Don’t use store-bought mayo. We all like to cut corners where we can at times, but store-bought mayo won’t combine with the sauce well. Everything comes together in about 20-25 minutes.

SAILOR-STYLE MUSSELS

Ingredients

For the Two-Minute Mayo:

  • 1 large egg yolk
  • 1 tablespoon water
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dijon mustard
  • 1 cup vegetable or canola oil
  • Kosher salt

For the Mussels:

  • 2 tablespoons unsalted butter
  • 1 leek white and light green parts only, thinly sliced
  • 1 small shallot, thinly sliced
  • 4 medium cloves garlic, thinly sliced
  • 2 bay leaves
  • Salt & pepper
  • 1.5 cups dry white wine
  • 2 pounds mussels, cleaned and de-bearded
  • 2 to 3 tablespoons homemade, two-minute mayonnaise (see ingredients above)
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon zest
  • 3 tablespoons fresh parsley leaves, minced
  • Additional homemade mayonnaise for serving
  • 1 loaf rustic bread, thickly sliced, grilled and drizzled with olive oil

Instructions

For the Two-Minute Mayo:

  1. Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup.
  2. Pour oil on top and allow to settle for 15 seconds.
  3. Place head of immersion blender at bottom of cup and switch it on.
  4. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. 5. Season mayonnaise to taste with salt.
  5. Store in a sealed container in the refrigerator for up to two weeks. 

For the Mussels:

  1. Melt 1 tablespoon butter in a large pot over medium-low heat.
  2. Add leeks, shallot, garlic, and bay leaves.
  3. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
  4. Increase heat to high and add white wine.
  5. Bring to a boil and let reduce by half, about 2 minutes.
  6. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir.
  7. As soon as all the mussels are open, transfer mussels to a bowl using tongs.
  8. Place pot lid over bowl to keep mussels warm.
  9. Remove pot from heat and whisk in remaining butter along with homemade mayonnaise. Store-bought mayo won’t combine with the sauce very well.
  10. Return mussels to pot, add parsley, lemon juice, and lemon zest. Stir to combine.
  11. Transfer to a warm serving bowl.
  12. Serve immediately with grilled bread.

All images © Regan Baroni 2015.

  1. I love mussels! I need to try making mayo and adding it to the broth like this recipe. It sounds like it would be rich and delicious. Beautiful photos as always!

    • reganbaroni@gmail.com says:

      Thank you, Sonja! I always love your comments! I hope you enjoy the recipe!
      xo

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