Baked Or Broiled Mussels Recipe

Rinse the mussels under cold running water. Scrub the shells to remove debris and pull off any beard fibers. Discard any mussels with cracked shells or that remain open after tapping them lightly.

Place the cleaned mussels in a bowl and sprinkle the 1 tsp kosher salt over them; toss and set aside while you make the sauce (this helps draw out any remaining grit).

Sweat aromatics

In a small skillet or saucepan over medium heat, add 3 tbs unsalted butter and 1 tbs olive oil. When the butter foams, add the minced shallot and cook, stirring, until translucent and softened, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant but not browned.

Deglaze and finish sauce

Pour in 3 tbs dry white wine and increase heat briefly to bring to a simmer; cook 1–2 minutes to reduce slightly. Stir in 1 tbs lemon juice and 1 tsp Dijon mustard, whisking to combine. If using, stir in 1 tbs heavy cream and 1 tbs grated Parmesan; simmer 30–45 seconds until slightly thickened. Season with 1 tsp freshly ground black pepper (and a pinch of salt if needed). Remove from heat.

Preheat your oven to 425°F (220°C) for baking, or set the oven rack about 6–8 inches from the broiler element if broiling. If using a round divided skillet or an ovenproof dish with six indentations, place it on a baking sheet for easier handling.

Open the mussels: hold each mussel over the skillet or bowl and use a small spoon or your fingers to pry open the shells just enough to allow a spoonful of sauce inside. Discard any mussels that will not open. Place each mussel in its own indentation or on the prepared baking sheet, keeping the deeper half-shell as the base.

Spoon about 1 to 1.5 tablespoons of the sauce over each mussel, ensuring some sauce pools in the shell. If using, sprinkle about 1/3 tsp panko breadcrumbs on top of each sauced mussel for a light crust.

Lightly dust the tops with the 1/4 tsp smoked paprika or cayenne and 1/2 tsp lemon zest if using, for color and brightness.

Baking method: bake in the preheated 425°F (220°C) oven until the sauce is bubbling and the mussels are just cooked through, about 8–10 minutes. Broiling method: place under the preheated broiler for 2–4 minutes, watching closely, until the sauce bubbles and the tops are lightly browned. Total time will vary; avoid overcooking to keep mussels tender.

If you included cheese in the sauce, the tops will show light browning when done. Remove the skillet from the oven using oven mitts.

Sprinkle the 2 tbs chopped flat-leaf parsley and 1 tbs sliced chives evenly over the hot mussels. Arrange the 6 lemon wedges or rounds in the center of the round skillet as a garnish so diners can squeeze fresh lemon over each mussel.

Serve immediately while hot, with crusty bread to soak up sauce, and small forks or seafood picks to extract the mussel meat. Recommend pouring any remaining sauce into a small ramekin if you made extra.