Steamed Mussels Recipe

Rinse mussels under cold water, scrub shells and remove beards; discard any mussels that are open and do not close when tapped. Pat dry and set in the refrigerator until ready to cook.

If you don't have pre-roasted garlic, roast 4 garlic cloves: toss whole cloves (in skin) with 1 tsp olive oil, wrap in foil and roast at 400°F (200°C) for 20–25 minutes until soft. Cool, peel and mash.

Dice tomatoes (or open canned tomatoes) and finely chop parsley and basil. Dice onion finely.

Sweat aromatics

Heat 2 tablespoons extra-virgin olive oil in a large deep skillet or wide heavy-bottomed pot over medium heat. Add the diced onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–7 minutes.

Add roasted garlic and tomato base

Add the mashed roasted garlic and 1 tablespoon tomato paste to the onions. Cook, stirring, for 1–2 minutes to bloom the tomato paste.

Deglaze and simmer

Pour in 1 cup dry white wine and 1/2 cup fish or vegetable stock, scraping any brown bits from the pan. Add the diced tomatoes (or canned tomatoes), 1/2 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring the mixture to a gentle simmer and cook for 6–8 minutes to meld flavors and reduce slightly.

Finish sauce

Taste and adjust seasoning as needed. Stir in chopped basil (if using) and reserve chopped parsley for finishing.

Increase heat to medium-high. Add the cleaned mussels to the pot or skillet in an even layer. Cover with a tight-fitting lid.

Steam the mussels until they open, about 5–7 minutes. Gently shake the pan once or twice during cooking to redistribute mussels for even steaming.

Using tongs or a slotted spoon, transfer opened mussels to a warmed serving bowl. Discard any mussels that remain closed after cooking.

If the cooking liquid seems excessive, return the pot to medium-high heat and boil uncovered for 1–2 minutes to concentrate the sauce slightly before pouring it over the mussels.

Sprinkle the reserved chopped parsley over the mussels and drizzle a little extra-virgin olive oil if desired. Serve immediately with lemon wedges and crusty bread for dipping. Optionally, spread softened butter on bread and toast before serving.