Mussels Recipe

Rinse mussels under cold water; discard any with cracked shells or that do not close when tapped. Trim beards if present. Let sit in cold water while you prepare other ingredients.

Halve baby tomatoes. Thinly slice the white and pale green parts of the leek, rinse to remove grit and drain. Mince garlic and grate ginger. Chop preserved lemon rind finely. Chop herbs and set aside some for garnish.

If using frozen or thick focaccia, slice into 1-inch pieces suitable for toasting.

In a large wide pot or deep sauté pan with a lid, heat 2 tbs neutral oil and 1 tbs butter over medium heat until shimmering.

Add sliced leek and a pinch of salt; sweat, stirring occasionally, until softened and translucent but not browned, about 4–5 minutes.

Add minced garlic and grated ginger; cook 30–45 seconds until fragrant.

Stir in 2 tbs red curry paste and cook 1 minute to toast and bloom the spices, stirring so it coats the aromatics.

Pour in 1 cup white wine (if using) and deglaze, scraping any browned bits from the bottom. Let the wine reduce by half, about 2–3 minutes.

Add 14 oz coconut milk and 1 cup stock. Whisk to combine, bring to a gentle simmer.

Stir in chopped preserved lemon, 1/2 tsp sugar, 1 tsp fish sauce, 1/2 tsp kosher salt and 1/4 tsp black pepper. Taste and adjust seasoning — the broth should be balanced: tangy from preserved lemon and lime, savory from fish sauce, with a gentle sweetness and coconut richness.

Increase heat to medium-high so the broth is simmering. Add the mussels to the pot, stir briefly to distribute them in the liquid, then cover with a tight-fitting lid.

Steam the mussels until they open, 4–6 minutes. Shake the pot once or twice during cooking to help even cooking. Discard any mussels that remain closed after 6 minutes.

When mussels are nearly done (most open), add halved baby tomatoes and 2 tsp chili crisp; recover and cook 30–45 seconds more to warm the tomatoes and infuse the chili oil.

Remove from heat. Squeeze in 1 tbs lime juice and fold in chopped cilantro and basil (reserve some for garnish).

Taste the broth and adjust: more fish sauce for saltiness, lime for acidity, or a pinch more sugar if it needs rounding.

While mussels cook, heat a large skillet over medium heat. Brush focaccia pieces lightly with olive oil or butter and toast in the skillet until golden and crisp on both sides, 2–3 minutes per side. Alternatively, warm under a broiler briefly.

Ladle mussels and broth into a large shallow bowl or individual bowls, making sure to include a good amount of broth, tomatoes and some of the cooking liquid.

Top with a drizzle (about 1 tsp per serving) of additional chili crisp, sprinkle fried shallots (about 1 tbs per serving) and scattered chopped herbs. Serve with toasted focaccia and lime wedges on the side for squeezing.