For the Maine Event

Maine Mussels: 5 lbs

Shallots, minced: 2 ea

Leeks, cleaned, small dice: 4 ea

Thyme: 3 sprigs

Garlic, thinly sliced: 6 cloves

Crushed red pepper flakes: ¼ tsp

Olive oil: 1 Tbsp

White wine: ½ bottle

Oranges, zested & segmented: 2 ea

Lemons, zested & segmented: 2 ea

Limes, zested & segmented: 2 ea

Butter: 3 Tbsp

Salt & FGBP: t.t.

Warm baguette: 1 loaf


For the Maine Event

Grab a large pan that has a lid (start uncovered) and place it over medium-high heat.

Add in oil and let it get hot, add in shallots and leeks, season with a little salt and let them cook down until they become aromatic and start to change color.

Add in garlic and stir for 30 seconds.

Add thyme, red pepper flakes, mussels, citrus segments and wine. Turn the heat up to high and cover.

Cook for 1-2 minutes until the mussels are all open. Once open remove the mussel from the pan and place into a large bowl and cover them with foil to keep them warm.

Add in citrus juices from segmenting, zests and then stir in butter to the poaching liquid and cook until the butter has melted.

Pour over the mussels and serve with a side of warm bread and a bowl to toss the many empty shells!