Mussels Recipe

Clean mussels

Rinse mussels under cold water and discard any with cracked shells or that do not close when tapped. Scrub shells with a stiff brush to remove debris and remove beards by pulling toward the hinge. Keep mussels chilled until ready to cook.

Prepare aromatics

In a large Dutch oven or wide deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add the finely chopped shallot and diced celery and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic, thyme, and red pepper flakes (if using) and cook until fragrant, about 30–45 seconds.

Deglaze and build broth

Pour in the beer and white wine to deglaze the pan, scraping up any fond with a wooden spoon. Let the liquid come to a simmer and reduce for 2 minutes to cook off some alcohol. Add the chicken or vegetable stock, lemon zest, lemon juice, coarse salt, and black pepper. Bring the broth to a gentle simmer.

Steam mussels

Increase heat to medium-high. Add the cleaned mussels to the pot, cover with the lid, and steam for 4–6 minutes, shaking the pot occasionally, until most mussels have opened. Check and stir once midway through to ensure even cooking. Discard any mussels that remain tightly closed after 6–7 minutes.

Finish broth

Remove the pot from heat. Stir in the remaining 1 tablespoon butter and 1 tablespoon chopped parsley to enrich the broth and add gloss. Taste the broth and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Prepare bread

While mussels steam, preheat a broiler or grill pan. Brush sourdough slices lightly with olive oil (and optionally spread a little butter). Broil or toast 1–2 minutes per side until golden and crisp at the edges — watch carefully to prevent burning.

Serve

Transfer mussels and the beer broth to a large shallow serving bowl or keep in the cooking pot on a trivet. Sprinkle remaining chopped parsley over the mussels. Serve immediately with toasted sourdough on the side for dipping into the broth. Provide a small bowl for empty shells.