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	peggy's kitchen

Steamed Blue Mussels

From Hannah Frith (10) and her mom, Kathleen Frith, of Cambridge, Massachusetts.

The great thing about mussels is that they're easy to make—and you can adapt the recipe according to what's in your kitchen. Look for tightly shut shells, or those that snap shut when tapped. Avoid cracked or broken shells. Keep mussels in the refrigerator and use them within a day of purchase. A good way to store them is in a colander placed inside a larger bowl and covered with a clean, moistened dishtowel.

3-4 pounds fresh blue mussels
2-3 garlic cloves, minced
2 tablespoons olive oil
11/2 cups liquid (chicken broth, wine, or a mixture of the two)
Optional extras:
1/2 cup chopped onion
1-2 teaspoons chopped parsley, thyme, or other fresh herb (or use your favorite dried herbs)
1-2 tablespoons lemon juice (or juice from half a squeezed lemon)

Sauté garlic (and onion) in olive oil in large skillet. Pour in liquid. Add parsley, thyme, or lemon.

Bring to boil, then reduce to moderately high heat. Add mussels, cover, and simmer 5-8 minutes, stirring occasionally. Mussels are done when most have opened; discard any that fail to open after 8 minutes. Be sure not to overcook mussels; they can become tough.

Serves 4

A note on shellfish safety:
Because some very young children develop shellfish allergies, many pediatricians recommend waiting until age three to introduce them to shellfish. Check with your health care practitioner before serving children shellfish for the first time. Also, shellfish should be properly cooked, and always purchased from a reputable grocery store or seafood market.