Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mussels
Method
Mussels
Clean and inspect mussels
Place the 1 lb of mussels in a large bowl of cold water. Discard any mussels that are cracked or remain open after a firm tap. Rub off any barnacles and pull out beards. Drain and set mussels aside refrigerated until ready to cook.
Prepare aromatics
Pat a large wide sauté pan or Dutch oven dry and heat over medium. Add 1 tbs extra-virgin olive oil and 2 tbs unsalted butter. When butter is melted and foaming, add 1 finely minced shallot and sauté for 1–2 minutes until softened and translucent, taking care not to brown. Add 2 minced garlic cloves and 0.25 tsp red pepper flakes and cook 30 seconds until fragrant.
Deglaze and build broth
Raise heat to medium-high and pour in 1 cup dry white wine to deglaze, using a wooden spoon to loosen any browned bits from the pan. Allow the wine to simmer for 1–2 minutes to reduce slightly. Add 0.25 cup chicken or vegetable stock, the zest and juice of 0.5 lemon, and 1 tsp fresh thyme leaves (if using). Bring the liquid to a gentle simmer.
Steam the mussels
Add the cleaned mussels to the simmering broth, cover the pan with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. Check at 4 minutes: if many remain closed, continue another 1–2 minutes. Discard any mussels that remain closed after cooking.
Finish the sauce
Remove the pan from heat. Stir in the remaining 1 tbs butter (if desired for a glossy finish), 2 tbs finely chopped fresh parsley, 0.5 tsp salt, and 0.25 tsp freshly ground black pepper. Taste and adjust seasoning. Spoon lemony broth over the mussels.