Mussels Recipe

Prepare mussels

Rinse mussels under cold water, discard any with broken shells or that don't close when tapped. Remove beards and scrub shells. Set aside in a colander.

Sweat aromatics

Heat olive oil in a large wide pot over medium heat. Add minced garlic and diced shallot and cook, stirring, until softened and fragrant, about 2–3 minutes; do not brown.

Build sauce

Stir in tomato paste and cook 30 seconds, then add crushed tomatoes, dried oregano, red pepper flakes, salt, and pepper. Bring sauce to a gentle simmer and cook 8–10 minutes to thicken and concentrate flavor.

Deglaze & finish

Pour in white wine, stir and bring to a simmer for 2 minutes to let alcohol evaporate. Stir in butter and basil. Taste and adjust seasoning.

Cook mussels

Add cleaned mussels to the pot, cover with a tight-fitting lid and increase heat to medium-high. Steam until most mussels have opened, about 5–7 minutes, shaking the pot once or twice. Discard any mussels that remain closed.

Transfer mussels and sauce to a large bowl or serve straight from the pot. Garnish with lemon wedges and extra parsley if desired. Serve immediately with crusty bread to soak up the marinara broth.

Prepare mussels

Rinse and check mussels as above, discard any bad shells.

Cook aromatics

Heat olive oil in a wide sauté pan over medium heat. Add minced garlic and shallot and cook 2–3 minutes until translucent but not browned.

Add heat and umami

Stir in anchovy paste (if using) until dissolved, then add hot red pepper flakes and crushed tomatoes. Cook 4–6 minutes to marry flavors.

Deglaze with wine

Pour in white wine and bring to a brisk simmer for 2 minutes. Season with salt and pepper.

Steam mussels

Add mussels to the pan, cover, and steam over medium-high heat until shells open, about 5–7 minutes. Shake pan occasionally. Discard any unopened mussels.

Finish with butter and parsley, toss gently to coat. Serve immediately with lemon wedges and crusty bread.

Prepare mussels

Rinse and debeard mussels; set aside. Discard any that remain open when tapped.

Cook garlic

In a large pot, melt butter with olive oil over medium heat. Add sliced garlic and the diced shallot and cook gently until garlic is fragrant and just turning golden, 2–3 minutes—avoid burning.

Add wine and herbs

Pour in the white wine, add thyme sprigs if using, and bring to a lively simmer for 2 minutes to reduce slightly.

Steam mussels

Add mussels to the pot, increase heat to medium-high, cover, and steam until most shells open, 5–7 minutes. Shake the pot midway for even cooking. Discard any closed mussels.

Finish & serve

Remove lid, stir in lemon zest and juice, chopped parsley, salt, and pepper, and swirl in remaining butter to create a glossy broth. Serve in bowls with plenty of broth and crusty bread for dipping.

Portion mussels and sauce into shallow bowls. Sprinkle with extra chopped parsley and offer lemon wedges and crusty bread alongside. Encourage guests to discard shells into a separate bowl.