This summer is a long awaited break from an intense and unique year. My daughter, Evelyn, is an upcoming middle school student. I have been making her mussels by request since we visited Savanah when she was four. Mussels happen to be my daughter’s favorite dish. As an end of school year treat, I prepared them for her.
We regularly take vacations with our family and friends. Our trips to Savanah have been an ongoing tradition since long before my husband and I got married. The trip when Evelyn was four was a magical experience. We rented an apartment in one of the busiest neighborhoods, within walking distance of parks, restaurants and the river. It was during this trip that Evelyn first tried mussels. Her Uncle Jon made mussels for the whole family one night, he is a wonderful cook, but doesn’t really stick to recipes.
This is not his recipe but an adaption I created once we went back home. This is also not my only mussels recipe, it’s just Evelyn’s favorite. My husband prefers a recipe that also features andouille sausage. As a family we love our mussels with big hunks of crispy baguette to dip in the delicious broth.