Jul 14 2026
Restaurants›Forepaugh's Restaurant›Steamed Mussels Recipe

Steamed Mussels Recipe

Inspired by Forepaugh's Restaurant
Time30m
Serves4

'Nduja sausage, white beans, kale salsa verde, shaved fennel, preserved lemon

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Ingredients

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Main Ingredients

For Serving

Method

Preparation

  1. 1

    Clean the Mussels

    Rinse the mussels under cold running water, scrubbing the shells with a brush to remove any dirt. Remove any beards from the mussels and discard any that are open and do not close when tapped.

  2. 2

    Prepare the Kale Salsa Verde

    In a bowl, mix the finely chopped kale, preserved lemon, and olive oil. Season with salt and black pepper to taste. Set aside.

  3. 3

    Prepare the Broth

    In a large pot, heat the remaining olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the 'Nduja sausage and cook for another 2-3 minutes, breaking it apart with a spoon until it’s browned.

Cooking

  1. 4

    Steaming the Mussels

    Add the cleaned mussels to the pot with the sautéed 'Nduja and garlic. Pour in the vegetable broth and cover the pot. Increase the heat to high and steam the mussels for 5-7 minutes, or until they have opened up. Discard any mussels that remain closed.

  2. 5

    Combine with White Beans

    Add the white beans to the pot and stir gently to combine. Allow them to heat through for about 2 minutes.

Serving

  1. 6

    Plate the Dish

    Spoon the mussels and broth into serving bowls. Top with the kale salsa verde and shaved fennel. Garnish with fresh parsley.

  2. 7

    Serve

    Serve the mussels hot with crusty bread on the side for dipping.

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