Fines Herbs Mussels Recipe

Roast tomatoes

Preheat oven to 425°F (220°C). Toss halved tomatoes with 1 tsp olive oil, brown sugar, 1/2 tsp coarse sea salt, and a pinch of black pepper. Place cut-side up on a rimmed baking sheet and roast 20–25 minutes until caramelized and slightly collapsed.

Make smoky tomato base

While tomatoes roast, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add diced smoked bacon and cook, stirring occasionally, until crisp and fat renders, about 6–8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, leaving fat in skillet. Add chopped shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30–45 seconds until fragrant. Stir in smoked paprika and red pepper flakes and cook 15 seconds to bloom the spice. Add roasted tomatoes (once done) to the skillet, mash slightly with a spoon, and add 1 tablespoon balsamic vinegar and 1 cup chicken or fish stock. Simmer gently 5–7 minutes to concentrate flavors. Taste and adjust seasoning with up to 1/2 tsp coarse sea salt and a pinch of pepper.

Prepare mussels

While the tomato base simmers, thoroughly inspect mussels: discard any with broken shells or that do not close when tapped. Rinse under cold water and remove beards if present.

Cook mussels

Increase heat under the skillet to medium-high. Add 1 cup dry white wine and the juice of 1 lemon to the tomato-smoky mixture, bring to a vigorous simmer. Add mussels in an even layer, cover with a tight lid, and cook 4–6 minutes, shaking the pan once or twice, until all mussels have opened. If any remain closed after 6 minutes, discard them. Stir in 2 tablespoons unsalted butter and crisped bacon; swirl until butter melts and the sauce is glossy. Adjust seasoning with remaining salt and pepper to taste.

Finish with fines herbes

Turn off heat and stir in the chopped fines herbes: parsley, chives, and tarragon. Taste and add a squeeze of lemon if desired.

Transfer mussels and sauce to a large shallow bowl or serve straight from the skillet. Garnish with flat-leaf parsley leaves and serve with crusty toasted bread and lemon wedges to mop up the smoky roasted tomato broth.