Girls with "Mussels"

Spring break was really nice 'cause we got to spend quality time with Lexi...I always love to cook for her friends. This has always been the place the kids know there will always be a meal when they drop by...The Princess in the towel is my baby girl, and visiting is her very cute friend Jackie. I wanted to make something family style and Lexi loves when I make my Mussels in Broth. On the weekends, Costco carries the nicest Mussels around, & I don't mind buying the big bag because there will be about 15 to 20% waste, (damaged shells and dead guys!).

Since Mussels are now mostly farmed, they are usually free of the beard, (which is hard to pull off), and they are not sandy. While I am going through them I keep them on Ice and I keep the cleaned ones on ice. Discard any cracked shells and any dead ones...how do you know it's a dead one? If the shell is open, when you tap it with another Mussel and/or try to pinch it closed and it doesn't close right away...goodbye, good luck!

This is how we do it:

A big Crusty bread

1 LB Spaghetti

Cook pasta according to package

You can prepare the pasta about 20 minutes ahead of time and leave it at room temp.

1Tbl Extra Virgin Olive Oil

1 Large or 2 small Leeks finely sliced, (Cleaned of sand ), or you can use 1/2 cup minced Onion, or 2 or 3 chopped Shallots

3 Cloves Garlic sliced thin

2 Cups Low Sodium Chicken Stock or Broth

1/2 Bottle Dry White Wine...I use Pinot Grigio

2 Tbl Unsalted Butter

Kosher Salt

Fresh Ground Pepper

1 Bag Mussels

1/4 Chopped Parsley

Squeeze 1/2 lemon

Heat up the oil in a nice big pot.

Put in your Leeks (or Onions, or Shallots) and cook them till they are tender and just caramelizing.

Add the Garlic and cook till softened, DON'T LET IT BURN or you have to start over.

Add the Broth and the Wine and cook it down so it is reduced by Half.

Add your butter.

Salt and Pepper to taste.

Let it reduce a little more about 5 minutes.

Add the Mussels and Cover.

Cook from 3 to 6 Minutes. Look to see that they are open and you are done....Take it off the heat.

***If you see any closed shells discard them, they are no good.

Pour the Pasta into a big platter with a lip or sides and immediately pour everything in the Mussel pot over the pasta.

This dis is best served hot.

Garnish with the Parsley and the squeeze of Lemon.

Serve with the big Crusty Bread for dipping. Just tear off pieces for everyone.

This is a great dish to entertain with...

It is not as hard as it seems, I promise....go for it!