Mussels Recipe

Inspect and clean

Rinse mussels under cold running water. Discard any with cracked shells or that remain open when tapped. Remove beards by pulling toward the hinge and scrub shells with a brush if needed. Pat dry with paper towels.

Season mussels lightly with the kosher salt and black pepper and set aside in the refrigerator while you prepare the broth (do not submerge them in water).

Heat a large wide pot or deep skillet with a tight-fitting lid over medium heat. Add olive oil and butter. When butter is melted and foaming, add the chopped onion and shallot.

Sauté onion and shallot until translucent and fragrant, about 4–5 minutes, stirring occasionally so they do not brown.

Add the minced garlic, fresh thyme leaves and red pepper flakes. Cook, stirring, for 30–45 seconds until aromatic but not browned.

Pour in the white wine to deglaze the pan, scraping any brown bits from the bottom with a wooden spoon. Increase heat briefly to bring the wine to a simmer and cook for 1–2 minutes to reduce slightly and burn off most alcohol.

Add the chicken or seafood stock and bring the liquid to a gentle simmer. Taste and adjust seasoning with a bit more salt if needed.

If making the creamy version, stir in the heavy cream now and allow it to warm through for 30–60 seconds; do not boil vigorously.

Finish the broth with the lemon juice and remove the pot from medium-high heat so it's at a brisk simmer but not violent boil when adding mussels.

Add the mussels to the pot in an even layer. Immediately cover with the lid and increase heat to high so the liquid comes to a rapid simmer/low boil.

Steam the mussels, shaking the pot gently once or twice, until most mussels have opened, about 4–6 minutes. Avoid overcooking — mussels that remain tightly closed after steaming should be discarded.

Using a slotted spoon, transfer opened mussels to bowls, leaving some broth in the pot.

Taste the remaining broth and adjust seasoning as needed (salt, pepper, or a splash more lemon).

Divide mussels among serving bowls, spoon hot broth over them, sprinkle chopped parsley on top, and serve with lemon wedges and crusty bread to soak up the broth.