Mussels Recipe

Inspect and clean

Rinse mussels under cold running water in a colander. Discard any with cracked shells or that do not close when tapped. Remove beards by pulling toward the hinge; trim any barnacles with the back of a knife. Place cleaned mussels in a bowl and sprinkle with 1 tsp kosher salt, toss, then set aside in the refrigerator while you prepare the broth (this encourages them to purge sand).

Just before cooking, give mussels a final rinse in cold water and drain well.

Sweat aromatics

In a large heavy-bottomed pot or deep skillet with a tight-fitting lid, heat 2 tbs olive oil and 2 tbs butter over medium heat until butter foams. Add chopped onion, shallot, and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant, careful not to brown.

Deglaze and simmer

Increase heat to medium-high, pour in 1 cup dry white wine to deglaze the pan, scraping any bits from the bottom. Let the wine bubble and reduce for 2–3 minutes. Add 1/2 cup chicken or seafood stock and bring to a gentle simmer.

Finish sauce

Reduce heat to low and stir in 1/4 cup heavy cream, 1 tablespoon fresh lemon juice, 1 teaspoon fresh thyme, 1/4 cup chopped parsley, 1/4 tsp red pepper flakes, and 1/2 tsp black pepper. Taste and adjust seasoning with a little more salt if needed. Keep the broth at a gentle simmer while you add the mussels.

Add the drained mussels to the simmering broth in an even layer. Cover the pot with the lid and increase heat to medium-high. Steam the mussels until they open, about 5–7 minutes, shaking the pot once or twice during cooking for even heat. Any mussels that do not open after 7–8 minutes should be discarded.

Using a slotted spoon, transfer opened mussels to bowls, leaving the cooking liquid in the pot. If desired, boil the broth 1–2 minutes to concentrate flavor further before serving.

Divide mussels among serving bowls, ladle hot broth over them, and sprinkle with additional chopped parsley. Serve immediately with sliced crusty bread to soak up the sauce and lemon wedges for squeezing.

Optional: Drizzle a little extra-virgin olive oil over each bowl and offer extra red pepper flakes at the table.