Mussels Bianca Recipe

Clean mussels

Rinse mussels under cold water. Discard any mussels that are open and do not close when tapped. Scrub shells and remove beards with a knife or by hand.

When cooking is complete, add butter and chopped parsley to the pot, toss gently to coat the mussels, season with salt and pepper to taste, and serve with lemon wedges.

Heat a large, heavy-bottomed pot or deep skillet over medium heat. Add olive oil. When shimmering, add minced shallot and cook 2–3 minutes until softened and translucent but not browned.

Add minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Deglaze the pan by pouring in the white wine. Increase heat to medium-high and simmer 2–3 minutes to reduce slightly and cook off alcohol.

Add the chicken or vegetable broth and bring the mixture to a gentle simmer.

Stir in the Alfredo sauce, marinara sauce, and heavy cream. Reduce heat to medium-low and simmer 4–6 minutes, stirring occasionally, until the sauce is well combined and slightly thickened.

Stir in the grated Parmesan and lemon juice; taste and adjust salt and pepper. If the sauce is too thick, add up to 1/4 cup broth or wine to reach desired consistency.

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and increase heat to medium-high. Steam the mussels for 5–7 minutes, shaking the pot once or twice, until most mussels have opened. Discard any that remain closed.

Using tongs or a slotted spoon, transfer mussels to a serving bowl, leaving the majority of the sauce in the pot. Spoon sauce over the mussels.