When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. Wash the leek and finely slice the white part. Fry the remaining onion ...

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Remove the mussels as soon as they open and pick the meat out of the shell. Flip the fish and add a few spoons of the herb butter to the pan. Add the mussels and toss to coat in the butter.

The beef rests in a mixture of clarified butter, thyme, and rosemary to infuse the meat with richness ... steaming plump mussels in reduced lager then adding a creamy, spicy, slightly tart ...

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Once you have all the opened mussels gathered, remove one shell, leaving only the shell with the mussel meat attached, and finally, arrange them neatly on a plate or platter.

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The Canadian mussels are intentionally harvested sooner, she said, accounting for the different meat sizes. But their flavor is also more muted than Maine mussels, which she attributes to travel time.