Mussels from...Milwaukee

We think Milwaukee is totally underrated.  About a year and a half ago we discovered The Iron Horse Hotel in Milwaukee, and since then it's been our go-to when we want to get out of town for the weekend.  We took our third trip up there this past weekend to check out the band Volcano Choir (Justin Vernon from Bon Iver) playing at Turner Hall. Look how cool this place is:

Anyway, Mark should do the we-love-Milwaukee post since he was busy taking pictures all weekend.  I will post on the bounty we brought home from one of our favorite spots in that city, the Milwaukee Public Market -- fresh mussels.


Mussels from Milwaukee
1 pounds fresh mussels, from the Milwaukee Public Market or otherwise, picked over (this left us with about half a pound)
1 large carrot, diced
1 large celery stick, diced
1 medium onion, diced
4 cloves garlic, minced
About 1 cup of wine
About 4-5 cups chicken stock
Sage
Basil
About 2 T butter

Pick over your mussels and toss any that are open already or cracked.  This left us with a little over half out original amount.  Better safe than sorry.  I've heard the horror stories of bad shellfish.  Clean your mussels.  I scrubbed each one, removed any beards that remained, and got them soaking for 20 minutes in ice water.  Then I placed them one by one (Mark was very adamant that I move them one by one...) into another, fresh bowl of water.  Keep them there until you're ready to cook them.

Make your mirepoix by finely dicing the carrot, celery and onion.  Heat some butter and get those sauteing. Once they start to get soft, add the garlic and some salt and pepper.  Saute for another minute or two then toss in a splash of wine.  Let that reduce a bit -- five minutes or so -- and then add the stock.

Here is what that will look like (minus the stock in this pic):

Let that cook for a while and chop your herbs:

 These will go in right near the end.  Gently move the mussels (minus their water) into the pot:

Yum.  Let that simmer for a while until the majority of the mussels open up.  If they don't, toss 'em.  Dish these guys up and sop up the broth with some good bread.  Or decent bread you get at Target, like us...

Of course when you just come from Wisconsin, have a New Glarus Spotted Cow alongside.