Pei Mussels Recipe

Rinse mussels under cold water. Discard any with cracked shells or that remain open after a firm tap. Scrub shells to remove debris and remove beards by pulling toward the hinge.

Set cleaned mussels in a bowl in the refrigerator while you prepare other ingredients.

Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente according to package instructions. Reserve 1/2 cup pasta cooking water, then drain and keep warm.

In a wide, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat butter and olive oil over medium heat until foam subsides and fragrant.

Add minced shallot and sauté 2–3 minutes until translucent but not browned.

Add minced garlic and red pepper flakes (if using) and cook 30–45 seconds until aromatic, stirring constantly to avoid burning.

Increase heat to medium-high. Pour in the white wine and use a wooden spoon to scrape any browned bits from the bottom of the pan. Let the wine reduce by about half, 2–3 minutes.

Add the broth and lemon juice, bring to a simmer and taste; season lightly with half the salt and half the pepper. Reduce heat to medium so the liquid is steaming but not vigorously boiling.

Add mussels to the pot in a single layer as much as possible. Cover with the lid and cook for 4–6 minutes, shaking the pot once or twice, until mussels have opened. Check and remove any mussels that open; discard any that remain closed after 6 minutes.

For Cream Sauce

If using the cream option: remove about 1 cup of the cooking liquid into a small bowl and set aside. Stir the heavy cream into the pot, bring briefly to a low simmer (do not boil hard). Taste and adjust seasoning with remaining salt and pepper. If sauce seems thin, simmer uncovered 1–2 minutes to thicken or whisk in some reserved cooking liquid and simmer to desired consistency. Stir in 2 tablespoons chopped parsley and 1 tablespoon grated cheese (optional).

For Marinara (Tomato) Sauce

If using the marinara option: push mussels to one side of the pot or remove briefly to a bowl to finish the sauce. Add crushed tomatoes to the simmering broth and stir to combine. Simmer uncovered 3–5 minutes to meld flavors and thicken slightly. Stir in fresh basil and remaining parsley, taste and adjust salt and pepper. Return mussels to the sauce to reheat for 1 minute.

Sprinkle remaining parsley and thyme over the mussels. Drizzle with a little extra virgin olive oil and a squeeze of fresh lemon if desired.

Serve mussels in shallow bowls with plenty of sauce. If using linguine, either toss the pasta with some sauce and place mussels on top, or serve the pasta alongside, passing extra sauce at the table. Offer grated Parmesan at the table for cream preparation.