Mussels Recipe

Clean and check mussels

Rinse mussels under cold running water. Discard any with cracked shells or that remain open when tapped. Scrub shells and remove beards with a knife or thumb.

Sauté aromatics

In a large wide pot or deep skillet with a lid, heat 2 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add the minced shallot and cook 2–3 minutes until softened and translucent. Add 3 cloves minced garlic and cook 30–45 seconds until fragrant, stirring so it doesn't brown.

Deglaze and steam mussels

Add 1 cup dry white wine, 2 tbs lemon juice, 1 tbs orange juice, lemon and orange zests, and 1 tsp thyme to the pot. Bring to a simmer, then add the cleaned mussels. Cover and steam over medium-high heat for 5–7 minutes, shaking the pot once or twice, until most mussels have opened. Discard any that remain closed.

Finish mussels

Using a slotted spoon, transfer the opened mussels to a bowl and keep warm. Reserve the steaming liquid in the pot — this will be combined with the cream sauce.

Season

Taste the reserved cooking liquid and season with 1/2 tsp salt and 1/4 tsp black pepper as needed before adding cream sauce.

Garnish

Return mussels to the pot with sauce (see sauce directions). Sprinkle with 2 tbs chopped parsley before serving.

Reduce and combine

With the reserved steaming liquid still in the pot over medium heat, reduce by about one-third if it seems very thin (2–3 minutes). Add 1 cup heavy cream and bring to a gentle simmer, stirring to combine.

Add cheeses and zests

Lower heat to medium-low and add 3/4 cup crumbled blue cheese and 2 tbs grated Parmesan (optional). Stir until the cheeses melt into the cream. Add 1 tbsp lemon zest and 1 tbsp orange zest, and stir to incorporate. If the sauce is too thin, whisk a slurry of 1 tsp cornstarch and 1 tbsp cold water and add a little at a time, simmering 1–2 minutes until slightly thickened.

Adjust seasoning

Season the sauce with 1/4 tsp freshly ground black pepper and additional salt only if needed (remember blue cheese is salty). Keep the sauce warm on very low heat; do not boil vigorously or the cream may separate.

Combine with mussels

Place the drained mussels back into the pot with the warm citrus blue cheese cream sauce, gently tossing or stirring to coat the shells and meat. Heat just until mussels are warmed through, 1 minute. Do not overcook.

Prepare garlic butter

In a small bowl, mix 4 tbs softened butter, 1 tbs olive oil, 2 minced garlic cloves, 1 tbs chopped parsley, and 1/4 tsp salt until combined.

Spread and toast

Arrange bread slices on a baking sheet. Spread each slice with the garlic butter. Toast under a preheated broiler or in a 425°F (220°C) oven for 3–5 minutes, watching closely, until golden and edges are crisp.

Serve

Cut or keep slices whole and serve alongside the mussels for dipping into the citrus blue cheese cream sauce.