email this pageIngredients
4 tablespoons (1/2 stick) unsalted butter
1 large leek, white and pale green parts only, halved, washed carefully of any sand, and thinly sliced
4 celery stalks, thinly sliced
2 large tart apples, such as Granny Smith, Northern Spy, or Pippin, peeled, cored, and thinly sliced
1 1/2 tablespoons chopped fresh sage leaves
1/2 teaspoon grated nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup canned clam juice
1/2 cup brandy
4 pounds mussels, cleaned and debearded
Instructions
1 large leek, white and pale green parts only, halved, washed carefully of any sand, and thinly sliced
4 celery stalks, thinly sliced
2 large tart apples, such as Granny Smith, Northern Spy, or Pippin, peeled, cored, and thinly sliced
1 1/2 tablespoons chopped fresh sage leaves
1/2 teaspoon grated nutmeg
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 cup canned clam juice
1/2 cup brandy
4 pounds mussels, cleaned and debearded
1. Melt butter in Dutch oven over medium heat. Add leeks; cook, stirring often, until softened, 3 minutes.
2. Add apple; cook, stirring often, 2 minutes. Add sage, nutmeg, pepper, and salt; cook 30 seconds.
3. Pour in clam juice and brandy; bring to a boil. (Should brandy flame, cover pot and set aside off heat 5 minutes.)
4. Stir in mussels. Cover, reduce heat, and simmer until opened, about 8 minutes. Discard any mussels that do not open. Makes 4 main-course or 8 first-course servings.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
2. Add apple; cook, stirring often, 2 minutes. Add sage, nutmeg, pepper, and salt; cook 30 seconds.
3. Pour in clam juice and brandy; bring to a boil. (Should brandy flame, cover pot and set aside off heat 5 minutes.)
4. Stir in mussels. Cover, reduce heat, and simmer until opened, about 8 minutes. Discard any mussels that do not open. Makes 4 main-course or 8 first-course servings.
Recipe by Bruce Weinstein and Mark Scarbrough, Relish America's Harvest, "Mussel Bound," August 2007.
