Wabanaki-Style Steamed Mussels
Along the coast of what is now Maine, Wabanaki peoples harvested clams, mussels, sea urchins, fish, and other foods from tidal waters for thousands of years. Archaeological evidence from Maine's coast shows that blue mussels were steamed open, while traditional accounts describe shellfish being cooked over fire beneath seaweed. This modern stovetop preparation uses the same fundamental technique—steam and little else—allowing the mussels themselves to provide most of the flavor.
Recipe makes about 4 servings
Whatcha Need
- 4 pounds fresh mussels
- 1 cup water
- Optional: a small amount of edible seaweed, such as dulse
Whatcha Do
- Rinse mussels thoroughly under cold running water, scrubbing the shells and removing any visible beards. Discard any broken mussels or any open mussels that do not close when lightly tapped.
- Place water in the bottom of a large pot. If using seaweed, place a small layer over the water.
- Add mussels and cover the pot tightly.
- shells open, about 5 to 8 minutes, gently shaking the covered pot once or twice during cooking.
- Remove from heat and discard any mussels that remain closed.
- Serve immediately with some of the flavorful liquid from the bottom of the pot.
