Careme

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $6.99 (sale, 1 lb)
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $4.49 (12 oz)
• Organic Garlic 3 cloves, thinly sliced $6.99/lb
• Organic Jumbo Yellow Onions (or leeks if you have) 1/2 small onion, thinly sliced $2.19/lb
• Simple Truth Organic® Thai Basil (optional but great) A few leaves, torn (optional) $2.79
• Crusty bread (not listed) 2–4 thick slices

Instructions

1. Prep: Rinse mussels in cold water, scrub shells, and debeard. Discard any cracked or open mussels that don’t close when tapped.
2. Prep: Trim green beans. Slice onion and garlic. Have bread ready to toast.
3. Stove (green beans): Heat a skillet over medium-high with 1 tbsp olive oil. Add green beans, salt, pepper. Cook until blistered/charred-tender, 6–8 minutes, tossing occasionally. Remove to a plate.
4. Stove (toast): In the same skillet (or toaster/oven), toast bread until crisp and golden. Set aside.
5. Stove (mussels): In a pot with a lid, heat 1 tbsp olive oil (or a small knob of butter) over medium. Add onion and cook 2–3 minutes. Add sliced garlic and cook 30 seconds.
6. Stove: Add 1/2 cup white wine (or 1/2 cup water + 2 tbsp lemon juice) and bring to a simmer. Add mussels, cover, and steam until they open, 5–7 minutes. Shake pot once halfway through.
7. Stove: Turn off heat. Discard any mussels that did not open. Stir in torn Thai basil if using and a squeeze of lemon if you have it. Taste broth and salt as needed.
8. Serve: Divide toast between two bowls/plates, pile mussels on top, and spoon broth over. Serve charred green beans on the side.