Mussels Recipe

Rinse mussels under cold water, scrub shells and remove any remaining beards. Discard any mussels with cracked shells or that do not close when tapped.

Place cleaned mussels in a bowl, sprinkle with 1 tsp kosher salt and 1 tsp black pepper, toss gently and set aside in the refrigerator while you prepare the broth (up to 30 minutes).

In a large, wide heavy-bottomed pot or Dutch oven over medium heat, add 1 tbsp olive oil and 3 tbsp unsalted butter. Heat until butter melts and begins to foam, about 1 minute.

Add the finely chopped shallot and cook, stirring occasionally, until softened and translucent, about 2–3 minutes.

Add the minced garlic and 1 tsp red pepper flakes. Cook, stirring, until fragrant but not browned, about 30–45 seconds.

Pour in 1 cup dry white wine to deglaze the pot, scraping any browned bits from the bottom. Bring to a simmer and let the wine reduce by about one-third, about 2–3 minutes.

Add 1 cup low-sodium stock and 1 bay leaf. Bring the mixture to a gentle simmer and taste; adjust seasoning if necessary.

Increase heat to medium-high. Add the mussels to the pot, cover with a tight-fitting lid, and steam until mussels open, about 4–6 minutes. Shake the pot once or twice during cooking to redistribute mussels.

Using tongs or a slotted spoon, transfer opened mussels to bowls. Discard any mussels that remain closed after cooking.

Return the pot with the cooking liquid to medium heat. Remove and discard the bay leaf. Whisk in 1 tbsp cold unsalted butter and 1 tbsp fresh lemon juice until the sauce is glossy and slightly thickened, about 30–45 seconds.

Stir in 3 tbsp chopped fresh parsley and adjust seasoning with salt and pepper to taste.

Ladle the garlic butter white wine broth over the mussels in bowls. Serve immediately with slices of baguette for dipping.

Optional: Toast baguette slices under a broiler or in a skillet with a little olive oil until golden, rub with a cut clove of garlic if desired.