Mussels Recipe

Rinse mussels under cold water. Scrub shells to remove debris and pull off any beards. Discard any mussels with cracked shells or that do not close when tapped.

Mince garlic, finely chop shallot, chop parsley and basil (if using). Measure wine, stock and marinara if making the marinara version.

Heat the pan

In a large wide skillet or sauté pan with a tight-fitting lid, heat the olive oil and 1 tablespoon butter over medium heat until shimmering.

Add the chopped shallot and cook, stirring, until softened and translucent, about 2–3 minutes.

Add the minced garlic and red pepper flakes (if using) and cook for 30–45 seconds, stirring, until fragrant but not browned.

White wine & garlic sauce

Pour in the white wine and bring to a simmer, scraping any browned bits from the pan. Let the wine reduce by about half for 2–3 minutes. Add the stock if you want a lighter sauce. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Marinara sauce (sweet/mild/hot)

Add the marinara sauce to the pan and stir to combine with the aromatics. If using fresh basil, stir it in now. Reduce heat to medium-low and let the sauce warm through for 2 minutes. Taste and adjust salt and pepper, adding red pepper flakes for extra heat if desired.

Increase heat to medium-high. Add the cleaned mussels to the pan and toss gently to coat with the sauce. Cover with the lid and steam until most mussels have opened, about 4–6 minutes. Shake the pan once or twice during cooking to redistribute sauce and heat.

Check for any unopened mussels after 6 minutes; discard any that remain closed. Stir in the remaining 1 tablespoon butter and the chopped parsley. Squeeze in the lemon juice and adjust seasoning with additional salt and pepper to taste.

Transfer mussels and sauce to a warmed shallow bowl or serve straight from the pan. Offer lemon wedges and crusty bread for dipping into the sauce.

Garnish with additional parsley and basil if using. Serve immediately while hot.