Mussels over collards, prepared by Duane Nutter
Image by Josh Swinney

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Serves 2

    For the greens:
  • 2 tablespoons oil
  • 4 slices Benton’s bacon, diced
  • 2 shallots, julienned
  • 3 garlic cloves, sliced
  • 1 bunch collard greens (about 2 pounds), stems removed and leaves julienned
  • 4 bay leaves
  • 1 tablespoon ground ginger
  • 1 tablespoon chopped fresh ginger
  • 2 whole star anise pods
  • 1 tablespoon whole coriander, crushed
  • 1 teaspoon red pepper flakes
  • 2½ cups chicken stock
  • 3 tablespoons apple cider vinegar
  • For the mussels
  • 2 tablespoons oil
  • 1 ounce shiitake mushrooms
  • 2-3 dozen mussels
  • 2 teaspoons butter
  • Juice of ½ lemon
  • For serving: Grilled baguette
  1. Make the greens: In a stockpot over medium heat, add oil. Render bacon until crispy, then add shallots and garlic. Sauté until shallots are translucent but not yet browned. Add greens, bay leaves, ginger, star anise, coriander, and red pepper flakes. Stir in chicken stock and vinegar. Bring to a simmer, cover, and cook for 40 minutes. 
  2. Make the mussels: Heat oil in a large sauté pan. Add mushrooms, mussels, and 1 cup cooked collard greens with potlikker. Simmer until all mussels open. (If liquid begins to run low before mussels open, add a splash of chicken stock.) Add butter and swirl to melt. Remove from heat, squeeze lemon juice over mussels, and serve with grilled baguette.

  • Recipe By
    Duane Nutter
  • Contributing City

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