1/2 Lb Black Mussel Recipe
Make 1/2 Lb Black Mussel Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Mussels & Broth
Aromatics & Flavoring
To Serve (optional)
Method
Mussels & Broth
- 1
Clean and inspect mussels
Rinse the 1/2 lb black mussels under cold running water. Discard any open mussels that do not close when tapped. Use a small knife to remove any beards (the fibrous threads) by pulling them toward the hinge. Give them a final rinse and set aside in a colander.
- 2
If mussels were very sandy, soak them in cold salted water (1 tbs salt per 2 cups water) for 15 minutes then drain and rinse once more.
- 3
Prepare cooking liquid
In a small bowl combine 1/4 cup dry white wine and 1/4 cup low-sodium stock. Have an extra 2 tablespoons water ready in case the pan needs a splash while cooking.
Aromatics & Flavoring
- 4
Sauté aromatics
Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a wide skillet or shallow pot over medium heat until butter foams. Add 1/2 chopped shallot and sauté for 1–2 minutes until translucent. Add 2 minced garlic cloves and 1/4 teaspoon red pepper flakes; cook, stirring, for 30–45 seconds until fragrant but not browned.
- 5
Deglaze and build broth
Pour the wine + stock mixture into the pan to deglaze, scraping any browned bits from the bottom. Bring to a gentle simmer and let the liquid reduce slightly for 1 minute. Taste and season with 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Add the reserved 1/2 lemon (zest and juice) now.
- 6
Steam mussels
Increase heat to medium-high. Add the cleaned mussels to the skillet, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. If after 6 minutes some remain tightly closed, discard those. If the pan looks dry during cooking, add up to 2 tablespoons water and re-cover for another minute.
- 7
Finish
Remove the lid. Stir in 2 tablespoons chopped parsley and an additional 1 tablespoon butter if desired for a silkier broth. Adjust seasoning with more lemon juice, salt or pepper to taste.
To Serve (optional)
- 8
Spoon mussels and broth into a shallow bowl. Sprinkle with remaining chopped parsley or chives and serve immediately with 2 slices of crusty baguette to soak up the broth. Enjoy while hot.