Spicy Garlic Mussels Recipe

Name: Land Ocean Restaurant Meridians Spicy Garlic Mussels Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs live mussels, scrubbed and debearded; 2 tbs extra-virgin olive oil; 2 tbs unsalted butter; 0.5 cups yellow onion, finely chopped; 6 pcs garlic cloves, minced; 1 tsp fresh ginger, grated (optional for brightness); 1 tsp red chili flakes; 1 pcs fresh red chili, thinly sliced (serrano or bird's eye); 1 cups dry white wine (or low-sodium chicken broth); 2 tbs lemon juice; 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 0.25 cups fresh parsley, chopped; 1 pcs baguette, cut on the bias into 12 slices (about 1/2" thick); 3 tbs extra-virgin olive oil; 1 pcs garlic clove, halved (for rubbing); 0.25 tsp coarse sea salt

Inspired by Land Ocean Restaurant Meridian

Time35m

Serves4

Grilled baguette

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Ingredients

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Mussels & Broth

2 lbs live mussels, scrubbed and debearded

2 tbs extra-virgin olive oil

2 tbs Unsalted butter

1/2 cups yellow onion, finely chopped

6 pcs Garlic cloves, minced

1 tsp fresh ginger, grated (optional for brightness)

1 tsp Red chili flakes

1 pcs fresh red chili, thinly sliced (serrano or bird's eye)

1 cups dry white wine (or low-sodium chicken broth)

2 tbs ReaLemon lemon juice

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1/4 cups Fresh parsley, chopped

Grilled Baguette (for serving)

1 pcs baguette, cut on the bias into 12 slices (about 1/2" thick)

3 tbs extra-virgin olive oil

1 pcs garlic clove, halved (for rubbing)

1/4 tsp coarse sea salt

Method

Mussels & Broth

Clean mussels

Rinse the mussels under cold water, discard any with cracked shells or that stay open when tapped. Scrub shells with a brush and pull off any beards. Place cleaned mussels in the refrigerator until ready to cook.

Sweat aromatics

In a large, heavy-bottomed pot or deep skillet with a lid over medium heat, add 2 tbs olive oil and 2 tbs butter. When the butter melts and starts to foam, add the chopped onion. Cook, stirring, until translucent about 4–5 minutes. Add the minced garlic, grated ginger (if using), red chili flakes and sliced fresh chili; cook, stirring, for 30–45 seconds until fragrant but not browned.

Deglaze and simmer

Increase heat to medium-high, pour in 1 cup dry white wine (or broth) and use a wooden spoon to scrape any browned bits from the pan. Let the liquid come to a simmer and reduce for 2 minutes to concentrate flavor.

Steam mussels

Add the cleaned mussels to the pot, then pour 2 tbs lemon juice over them. Cover with a tight-fitting lid and let steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. Check for doneness: discard any mussels that remain closed after cooking.

Finish sauce

Uncover and stir gently to coat mussels in the broth. Taste the cooking liquid and season with 1/2 tsp sea salt and 1/4 tsp freshly ground black pepper, adding more lemon juice or salt if needed. Stir in chopped parsley and remove from heat.

Grilled Baguette

Prep and grill bread

While the mussels steam, preheat a grill pan or outdoor grill to medium-high. Brush both sides of baguette slices lightly with 3 tbs olive oil. Place slices on the hot grill and cook about 1–1½ minutes per side until golden char marks form and the interior is toasted. Remove from heat.

Garlic rub and finish

Rub the top of each hot toast with the cut side of the halved garlic clove to impart a subtle garlic flavor. Sprinkle lightly with coarse sea salt.

Serve

Transfer mussels and broth to a large shallow bowl or serve directly from the pot. Arrange grilled baguette alongside or nestle a few slices around the bowl. Spoon mussels and plenty of the spicy garlic broth over the toasts for dipping. Garnish with an extra sprinkle of chopped parsley and an optional wedge of lemon.