As many mussels as you can muscle

For one of our last days of Spring Break, we took a little trip to Fredericksburg to visit what’s quickly become a family favorite for seafood — Martini’s. My best friend Kari first introduced me to it during an overnight stay, and it was love at first bite. Seriously, this place is so good.

The vibe is perfect — warm and inviting, with friendly (but never overbearing) staff — and then there’s the food. We’ve made our way through almost half the menu by now, and some of my absolute favorites are the Summer Love Oysters, Jumbo Shrimp Cocktail, Maine Lobster Mac & Cheese, Iceberg Wedge Salad, Snow Crab Legs, and the Clam & Mussel Pot.

That last one had me feeling nostalgic — it reminded me of my “mussels era,” when I was on a mission to try a new mussels recipe every week. There’s something about mussels that feels elegant without being too fussy, and I still love making them at home. I recently went back and reviewed all the recipes I tried during that phase, and my all-time favorite is still this one from Bon Appétit — a total classic.

See below and muscle your way through it!

Mussels Steamed in Spicy Tomato-Cilantro Broth

Bon Appétit
Recipe adapted from Passionfish
4 first-course servings (or two entree)

1 1/2 cups bottled clam juice

3 ripe tomatoes, seeded, chopped (about 1 1/2 cups)

1/4 cup fresh lime juice

3 tablespoons hot pepper sauce

1 tablespoon tomato paste

2 pounds of mussels, scrubbed, debearded

5 tablespoons unsalted butter, cut 1/2-inch cubes

1 cup chopped fresh cilantro

3/4 cup thinly sliced green onions

Crusty bread

Bring first five ingredients to boil in large pot, stirring occasionally. Add mussels and butter. Cover and cook until mussels open, about 4 minutes – poodles, we had to go about 10 minutes on this so watch your mussels! – (discard any mussel that do not open). Stir in cilantro and green onions. Season with salt and pepper. Divide among bowls and serve