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Mussels with Herb-Cream Broth

Unlike most of our trips to the Cape, we breezed over the Sagamore Bridge without hitting any traffic.  It was particularly odd for the Labor Day weekend.  Definitely a pleasant surprise, one we felt we deserved after a summer of sitting bumper to bumper for hours on end.  We arrived, mixed gin and tonics, and sat outside until the sun went down.  I woke up on Saturday (at 6:30, because Maki’s trained me to wake up then. Oh, the joys of having a pup), and, following a walk around the neighborhood, got started on a batch of blueberry scones.  Of course, as we finished our leisurely breakfast, talk quickly turned to what we were going to eat for lunch. It didn’t take long to figure out the perfect Cape Cod lunch: mussels with crusty bread and a crisp white wine.

A bowl of mussels is one of those unique dishes that’s decadent and satisfying and takes very little work.  A bit of butter, a lot of garlic, a splash of cream and white wine and you have something splendid.  There’s no question that bread must be served… and you’ll need the whole loaf… for scooping up mussels and dipping into this rich broth.

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  • September 9, 2013 - 12:40 am

    Belinda @themoonblushbaker - That trip sounds lovely, I really want to travel and taste the local produce. Such a classical dish, who can not resist a big bowl of these?ReplyCancel

  • September 9, 2013 - 8:40 am

    Ali @ Inspiralized - Mmm… your photography is amazing, really makes me feel like I was there with you having those mussels. Thanks for the great post.ReplyCancel

  • September 9, 2013 - 9:15 am

    Liz @ The Lemon Bowl - I am going through major Boston seafood withdrawal!!!ReplyCancel

  • September 9, 2013 - 9:17 am

    Jeanette - My kids love shellfish so I know they’d enjoy this recipe – love all the wonderful seafood New England has to offer.ReplyCancel

  • September 9, 2013 - 10:14 am

    Bev @ Bev Cooks - Dyyyyyyyying to eat mussels agaaaaaaiiiiin. So much that I need to add alllllll these extra leeeeeeeetttterrrrsssss.ReplyCancel

  • September 9, 2013 - 11:15 am

    Arthur in the Garden! - Yummy but I prefer scallops!ReplyCancel

  • September 9, 2013 - 11:22 am

    Andrew Frishman - MMnnn… I loves me some mussels, especially when they were so tasty!

    Los mejillones son una delicia, y se aferran a las rocas en el océano con intensidad.ReplyCancel

  • September 9, 2013 - 12:25 pm

    Dan from Platter talk - I read this with hunger and envy. Great post, wish I had been there!!ReplyCancel

  • September 9, 2013 - 12:44 pm

    Diane {Created by Diane} - Oh I just LOVE this, I can almost smell the goodness from here!ReplyCancel

  • September 9, 2013 - 3:49 pm

    Culinary Cory - I absolutely love mussels, especially when they are accompanied with a pint of ale and a pile of twice-fried frites. Yum!ReplyCancel

  • September 9, 2013 - 4:48 pm

    Aimee Wimbush-Bourque - Sounds like the perfect getaway, Brian!ReplyCancel

  • September 9, 2013 - 10:58 pm

    Sylvie @ Gourmande in the Kitchen - You guys have the best weekends!ReplyCancel

  • September 9, 2013 - 11:19 pm

    Monet - I first had mussels in Maine…and I’ve been addicted ever since. Unfortunately, Colorado is VERY landlocked. I always look forward to summers when I travel out east. Thank you for sharing yet another delicious and delightful post. I hope you had a wonderful Monday. Here’s to an even better week!ReplyCancel

  • September 10, 2013 - 1:30 am

    Alison Lewis - sounds totally divine!ReplyCancel

  • September 10, 2013 - 9:11 am

    Joshua Hampton (Cooking Classes San Diego) - Sounds like you had a wonderful trip. Mussels are so fabulous, and you made them even more so with your pictures. Can’t wait to try your recipe.ReplyCancel

  • September 10, 2013 - 11:57 am

    Sommer @ ASpicyPerspective - Mmmm…love mussels. That sauce sounds divine!!ReplyCancel

  • September 11, 2013 - 12:22 pm

    Ileana - I love mussels. Such a quick and satisfying meal. Your version looks delicious!ReplyCancel

  • September 11, 2013 - 4:37 pm

    Arthur in the Garden! - Wonderful flavors!ReplyCancel

  • September 12, 2013 - 11:27 am

    Liren - Nothing compares to a bowl of mussels. Divine.ReplyCancel

  • September 15, 2013 - 11:56 am

    Currently Crushing On. | How Sweet It Is - […] these mussels in an herb cream broth. mouth watering. […]ReplyCancel

  • September 18, 2013 - 4:50 am

    Rochelle - Gorgeous! I would love to dip crusty bread in that cream sauce any time of year. I wonder if the store has some fresh mussels…ReplyCancel

  • September 22, 2013 - 12:17 am

    Shaina - sound so decadent. I need to make this for my mussels-loving sister the next time I have her for dinner. Perfect, Brian.ReplyCancel

  • October 4, 2013 - 4:08 pm

    Erin @ MyRecipes - This meal sounds completely ideal. White wine and crispy bread are musts!ReplyCancel

  • November 3, 2013 - 5:38 pm

    Gourmandize - Hello! We are currently hosting a recipe contest in search of the best weeknight dinners. This recipe would be a great contender! The contest ends 11/14/2013. If you are interested in competing, visit our site. First prize is a $100 Willliams Sonoma gift card!!ReplyCancel

  • December 30, 2013 - 8:06 am

    Vernon Lingardo - delicious mussels that contain lots of protein…thank you for informationReplyCancel

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