Mussels Red Or White Recipe

Rinse mussels under cold water. Discard any open mussels that do not close when tapped. Remove beards by pulling toward the hinge and scrub shells with a stiff brush. Toss mussels with 1 tsp kosher salt and set aside in the refrigerator while you prepare the broth (up to 30 minutes).

Sweat aromatics

In a large, heavy-bottomed pot or deep skillet with a lid, heat 1 tbsp olive oil and 3 tbsp butter over medium heat until butter foams. Add 1/2 cup diced onion and 1/2 cup diced celery; cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Deglaze and simmer

Pour in 1 cup dry white wine to deglaze, scraping any browned bits. Increase heat to medium-high and let the wine reduce by about half, 3–4 minutes. Add 1/2 cup chicken or fish stock and 2 tbsp lemon juice. Bring to a gentle simmer and season with 1/2 tsp black pepper.

Cook mussels

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and increase heat to high. Steam for 4–6 minutes, shaking the pot once or twice, until the mussels have opened. Discard any mussels that remain closed.

Finish

Remove pot from heat. Stir in 1/4 cup chopped parsley. Taste the broth and adjust seasoning with more lemon or salt if needed. Serve immediately with parsley garnish and lemon wedges.

Sweat aromatics

Heat 2 tbsp olive oil in a large pot over medium heat. Add 1/2 cup diced onion and 1/2 cup diced fennel (or celery). Cook 5–6 minutes until softened. Add 4 cloves minced garlic and cook 30–45 seconds until fragrant.

Build tomato base

Stir in 1 tbsp tomato paste and cook 1 minute. Add 14 oz crushed tomatoes, 1/2 cup wine or stock, 1 tsp oregano, and 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook 6–8 minutes to meld flavors. Season with 1/2 tsp black pepper.

Cook mussels

Add the cleaned mussels to the tomato broth, cover with a lid, and increase heat to high. Steam 5–7 minutes, shaking the pot occasionally, until mussels open. Discard any that do not open.

Finish

Remove from heat and stir in 1/4 cup chopped parsley and optional 1/4 cup torn basil. Taste and adjust acidity with a squeeze of lemon if desired. Serve hot with crusty bread for dipping.

Ladle mussels and broth into shallow bowls. Sprinkle with 2 tbsp chopped parsley and serve with lemon wedges and crusty bread to soak up the broth. Enjoy immediately.