Mussels Recipe

Clean mussels

Rinse mussels under cold water. Discard any with cracked shells or that do not close when tapped. Scrub shells to remove debris and pull off the beard (by hand) if present.

Sauté aromatics

In a large wide sauté pan or shallow pot with a tight-fitting lid, heat 2 tbs extra-virgin olive oil over medium heat until shimmering. Add the sliced garlic and cook 1–1½ minutes, stirring, until fragrant and just starting to color; do not burn.

Add chili and tomatoes

Stir in 1 tbs Calabrian chili paste and cook 30 seconds to bloom the flavors. Pour in the crushed San Marzano tomatoes (about 1 cup) and cook 2–3 minutes, breaking up any large pieces, until the sauce is slightly reduced and glossy.

Deglaze and build broth

Increase heat to medium-high, add 3 fl oz dry white wine to deglaze the pan, scraping up any brown bits. Let wine reduce by about half (about 1–2 minutes). Add 1 cup stock, 1 tbs lemon juice, 1 tsp Kosher salt and 1 tsp freshly ground black pepper; bring to a simmer.

Cook mussels

Add the cleaned mussels to the simmering broth, cover the pan, and steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. Discard any mussels that remain tightly closed after cooking.

Finish

Remove pan from heat and stir in 2 tbs chopped flat-leaf parsley. Taste the broth and adjust seasoning with a pinch more salt or a squeeze of lemon if desired. Spoon mussels and broth into warmed bowls.

Prepare bread: Preheat a grill pan or outdoor grill to medium-high, or set oven to broil with rack 6" from the element. Brush both sides of the sliced bread lightly with 3 tbs extra-virgin olive oil and sprinkle with 1/2 tsp sea salt evenly.

Grill or broil: Grill the bread slices 1–2 minutes per side until charred at the edges and crisp, or broil on a sheet pan 1–2 minutes per side, watching closely to avoid burning.

Rub with garlic: While still warm, rub the grilled bread slices lightly with the halved garlic clove to impart a subtle garlic note. Keep warm until serving.

Serve: Place 2–3 crostini alongside each bowl of mussels for dipping into the tomato–white wine broth.