Mussels Recipe

Inspect mussels and discard any with cracked shells or that do not close when tapped. Place mussels in a large bowl.

Make a salt soak: dissolve 1 tablespoon kosher salt in 4 cups cold water. Submerge mussels for 10 minutes to encourage them to expel grit. Rinse under cold running water, remove beards by tugging toward the hinge, and scrub shells if needed. Keep chilled until ready to cook.

Roast garlic and tomatoes

Preheat oven to 400°F (200°C). On a rimmed baking sheet, toss whole peeled garlic cloves and halved Roma tomatoes with 2 tablespoons olive oil and a pinch of salt and pepper. Spread in a single layer and roast 20–25 minutes, until garlic is soft and tomatoes are blistered and slightly caramelized. Remove and let cool slightly.

When cool enough to handle, squeeze the roasted garlic from skins into a blender or use an immersion blender. Add roasted tomatoes and 2–3 torn basil leaves, and pulse/blend briefly to a coarse purée (leave some texture). Set aside.

In a large, heavy-bottomed wide pot or Dutch oven over medium heat, add 1 tablespoon olive oil. Add sliced shallots and a pinch of salt and sauté 3–4 minutes until softened and translucent but not browned. Add the tomato-garlic purée to the pot and cook 2–3 minutes to marry flavors.

Pour 1 cup white Zinfandel and 1 cup chicken (or seafood) stock into the pot with the tomato mixture. Increase heat to medium-high and bring to a simmer, scraping up any browned bits. Simmer 3 minutes to let alcohol cook off and flavors concentrate.

Stir in 2 tablespoons butter and 2 tablespoons heavy cream until the butter melts and the broth becomes slightly silky. Taste and add 1 tablespoon fresh lemon juice, 1 teaspoon freshly ground black pepper, and 1 teaspoon red pepper flakes if using. Adjust seasoning with salt to taste.

Add the cleaned mussels to the simmering broth, cover the pot with a tight-fitting lid, and steam for 5–7 minutes, shaking the pot once or twice, until mussels have opened. Discard any mussels that remain tightly closed after 7 minutes.

Stir in the remaining torn basil leaves and 2 tablespoons chopped fresh parsley. Give the pot a gentle toss to coat mussels in broth.

Ladle mussels and plenty of broth into warmed bowls. Serve immediately with slices of crusty bread to soak up the broth. Optionally pass extra lemon wedges and additional parsley at the table.