Pei Mussels Recipe

Prepare mussels

Rinse mussels thoroughly in cold water, discard any with broken shells or that do not close when tapped. Trim beards with kitchen shears if needed.

In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter melts and foams.

Add the minced shallot and sauté 2–3 minutes, stirring, until softened and translucent but not browned.

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

Pour in 1 cup dry white wine and 1 cup stock, raise heat to medium-high, and bring mixture to a simmer. Use a wooden spoon to scrape any browned bits from the pan.

Season the simmering broth with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust; remember the mussels will add brininess.

Add the cleaned mussels to the pot in an even layer, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice, until mussels open. Discard any mussels that remain closed after 6 minutes.

Remove the pot from heat. Stir in 2 tablespoons unsalted butter, 1 tablespoon fresh lemon juice, and half (about 1/4 cup) of the chiffonaded basil leaves until butter melts and the broth becomes glossy.

While mussels steam, preheat a grill pan or skillet over medium-high heat (or preheat oven broiler to high).

Brush both sides of the bread slices lightly with olive oil and a thin smear of softened butter. Place bread on the hot pan or under the broiler and toast 1–2 minutes per side, until golden and crisp with grill marks but not burnt.

Spread about 1 tablespoon garlic aïoli on each toasted slice while still warm so it softens and aromas bloom. Sprinkle a little lemon zest over the aïoli for brightness.

Taste the mussel broth one more time and adjust seasoning with more salt, pepper, or a squeeze of lemon if desired.

Ladle mussels and plenty of broth into shallow bowls. Garnish with the remaining chiffonaded basil, 2 tablespoons chopped parsley, and 6 small basil leaves torn or left whole for appearance.

Serve immediately with the garlic aïoli toasts on the side for dipping. Encourage diners to spoon broth over toast or dip toast directly into the broth.

Leftovers: refrigerate mussels in their broth in a sealed container up to 24 hours; reheat gently on the stovetop until just warmed through.