Steamed Pei Mussels Recipe

Prep mussels

Rinse mussels under cold water, scrub shells and remove beards (pull toward hinge). Discard any mussels that are cracked, open and do not close when tapped, or smell strongly of spoilage.

Build base

In a large wide pot or Dutch oven over medium heat, add olive oil and 1 tablespoon butter. When butter foams, add the shallot (if using garlic & wine option, add here) and sauté 1–2 minutes until softened and translucent but not browned.

Add liquids

Pour in the white wine and stock and increase heat to medium-high. Bring to a simmer and let reduce 2–3 minutes to concentrate flavor. Season with salt and pepper.

Steam mussels

Add cleaned mussels to the simmering liquid, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice. Mussels are done when they open. Discard any that remain closed.

Finish and serve

Remove pot from heat. Stir in remaining 1 tablespoon butter and chopped parsley to enrich the broth. Serve mussels in bowls with broth, lemon wedges on the side, and crusty bread for dipping.

Sauté aromatics

At the beginning of building the base (in place of adding only shallot), add the minced garlic and shallot to the oil and butter and sauté 1–2 minutes until fragrant. Add red pepper flakes if using and sauté 15 seconds more.

Deglaze with wine

Proceed to add wine and stock as described in the base steps, scraping any browned bits. Let the wine reduce slightly before adding mussels so the garlic infuses the broth.

Make marinara

In the pot, heat 1 tablespoon olive oil over medium heat. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add crushed tomatoes, Italian seasoning and sugar. Simmer gently 8–10 minutes to meld flavors, seasoning with salt and pepper to taste.

Steam mussels in marinara

Add mussels to the simmering marinara, cover and steam 4–6 minutes until shells open. Stir in chopped parsley and a squeeze of lemon before serving. Discard any unopened mussels.

Prepare coconut base

In the pot, melt 1 tablespoon butter or warm 1 tablespoon oil over medium heat. Add 1 tablespoon red curry paste and fry 30–45 seconds until aromatic. Pour in coconut milk, fish sauce and brown sugar. Bring to a gentle simmer and cook 2–3 minutes to combine flavors.

Finish and steam

Add mussels to the simmering coconut broth, cover and steam 4–6 minutes until shells open. Remove from heat, stir in lime juice and chopped cilantro. Serve with lime wedges and steamed jasmine rice or crusty bread. Discard unopened mussels.