Mussels À La Muer Recipe

Inspect and clean

Place mussels in a large bowl or sink filled with cold water. Discard any mussels with cracked shells or that remain open when tapped. Scrub shells with a stiff brush and remove beards by pulling firmly toward the hinge. Drain and set aside.

Rinse briefly under cold running water and pat dry. Season mussels lightly with kosher salt and black pepper and keep refrigerated until ready to cook.

Sauté aromatics

In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, heat the olive oil and 1 tablespoon of butter over medium heat until shimmering. Add the diced onion and cook, stirring, until softened and translucent, about 4–5 minutes. Add the shallot and continue cooking 1 minute. Add the garlic and crushed red pepper flakes and cook until fragrant, about 30–45 seconds, taking care not to brown the garlic.

Deglaze and reduce

Pour in the white wine and bring to a simmer over medium-high heat. Scrape any brown bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by about half, 3–4 minutes, which concentrates flavor and burns off most alcohol.

Build the broth

Add the fish or chicken stock (or water) and the remaining 1 tablespoon butter, then add the lemon juice. Stir and bring the liquid to a gentle simmer. If you prefer a creamier sauce, stir in the heavy cream now and warm through without boiling.

Steam the mussels

Increase heat to high, add the cleaned mussels to the pot in an even layer, then immediately cover with the lid. Steam until the mussels open — about 5–7 minutes. Shake the pot once or twice during cooking to redistribute mussels for even heat. Discard any mussels that remain closed after 7–8 minutes.

Using a slotted spoon, transfer opened mussels to warmed bowls, leaving cooking liquid in the pot.

Finish the sauce

Return the pot with the cooking liquid to medium heat. Taste and adjust seasoning with salt, pepper, and additional lemon juice if needed. Stir in chopped parsley, thyme leaves, chives, and lemon zest. Swirl in an extra tablespoon of butter if you want a glossy finish.

Plate

Pour the hot herb-scented broth over the mussels in the bowls. Serve immediately with sliced crusty bread to soak up the broth and extra lemon wedges on the side.