Mussels Bianco Recipe

Prep mussels

Rinse mussels under cold water, discard any that are cracked or remain open when tapped. Remove beards by pulling toward the hinge. Place cleaned mussels in a bowl and keep refrigerated until ready to cook.

Cook liquid base

In a large wide pot or deep skillet with a fitted lid, heat 1 tbs olive oil and 1 tbs butter over medium heat until shimmering. Add the diced shallot and sauté 2–3 minutes until translucent.

Add the minced garlic and grated ginger to the pot and cook, stirring, for 30–45 seconds until fragrant (do not let burn). Add red pepper flakes and stir for 10 seconds.

Pour in the white wine and increase heat to medium-high. Bring to a simmer and let the wine reduce by about one-third, approximately 2–3 minutes.

Add the broth, remaining 1 tbs olive oil and 1 tbs butter, and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Stir to combine and bring the liquid to a gentle simmer.

Add the mussels to the simmering liquid in an even layer. Cover with the lid and steam for 4–6 minutes, shaking the pan once or twice, until mussels have opened. Discard any mussels that remain closed after 6 minutes.

Remove the pot from heat. Stir in the torn basil leaves and 1 tbs lemon juice, and gently toss the mussels in the sauce to coat. Taste the broth and adjust seasoning with more salt, pepper, or lemon juice if needed.

While the shallot sweats (from previous section), ensure garlic and ginger are added in sequence as described so their flavors infuse the wine and broth. The red pepper flakes provide a subtle heat—adjust quantity to taste.

Spoon mussels and generous amounts of the broth into shallow bowls. Sprinkle chopped parsley and extra torn basil over the top. Serve immediately with crusty bread to soak up the bianco sauce.