Long Island Steamed Mussels

This month’s recipes are inspired by the fantastic seafood and duck available on Long Island. Choose Local F.I.S.H. (Fresh. Indigenous. Sustainable. Healthy), an initiative of the Cornell Cooperative Extension Marine Program, provides a Local Seafood Locator tool to help you find fish markets that offer local seafood near you. Long Island duck is available for sale online or talk with your local butcher.


  • 2 quarts Long Island mussels (approximately 38 mussels)
  • 8 ounces wine, dry white
  • 3 tablespoons olive oil
  • 1 small onion, sliced thin
  • 4 cloves garlic, pressed
  • 4 stalks celery, including tops, chopped
  • ¼ teaspoon thyme
  • ½ teaspoon parsley, chopped fine
steamed mussels in a bowl


Rinse mussels and remove the beards. Heat olive oil in a heavy pot. Add onion, pressed garlic and chopped celery to the oil. Sauté until onion becomes translucent. Add mussels and wine and cover pot tightly. Allow mussels to steam over high heat for approximately 5 minutes, shaking pot occasionally. Turn heat off and allow to stand for 2-3 minutes. Remove cover and discard any mussels that have not opened. Sprinkle with parsley and serve with broth for dipping.