Moules / Mussles Recipe

Clean and check mussels

Rinse mussels under cold running water. Discard any with cracked shells or that remain open after a sharp tap. Scrub shells with a brush and remove beards (fibrous threads) by pulling firmly toward the hinge.

Place cleaned mussels in a bowl, sprinkle with 1 tsp kosher salt, cover and keep cold while you prepare the sauce (up to 30 minutes).

Sweat aromatics

In a large wide pot or Dutch oven set over medium heat, melt 3 tbsp butter with 1 tbsp olive oil. Add 1/2 cup finely diced onion and 1 tbsp minced shallot. Sauté 4–5 minutes until translucent but not browned. Add 4 cloves minced garlic and 1/4 tsp red pepper flakes (if using) and cook 30–45 seconds until fragrant.

Deglaze and build the broth

Pour in 1 cup dry white wine and increase heat to medium-high. Scrape any fond from the bottom of the pot. Boil the wine for 2–3 minutes to reduce slightly. Add 1/2 cup chicken or seafood stock (optional) and bring to a simmer. Stir in 1 tbsp fresh lemon juice and 1/2 tsp black pepper.

Steam mussels

Add the cleaned mussels to the pot, cover with a tight-fitting lid and increase heat to high. Steam for 4–6 minutes, shaking the pot once or twice, until mussels open. Cook only until shells open — overcooking makes them rubbery. Discard any mussels that do not open.

Finish and serve

Remove pot from heat. Stir in 1/4 cup chopped fresh parsley and adjust seasoning to taste. Spoon mussels and broth into warmed bowls. Serve immediately with crusty bread and lemon wedges to sop up the broth.

Make marinara

In a large wide pot or Dutch oven over medium heat, warm 2 tbsp olive oil. Add 4 cloves thinly sliced garlic and sauté gently 1–2 minutes until fragrant but not browned. Add 14 oz crushed tomatoes, 1 tbsp tomato paste, 1/2 tsp dried oregano, 1/2 tsp black pepper, 3/4 tsp salt, 1/2 tsp sugar (if using) and 1/4 cup chopped fresh basil. Simmer uncovered 10–12 minutes to meld flavors and thicken slightly.

Cook mussels in marinara

Increase heat to medium-high, add the cleaned mussels to the simmering marinara, cover, and steam for 4–6 minutes, shaking once, until mussels open. Discard any that remain closed. Stir gently to coat mussels with sauce.

Finish and serve

Remove from heat and ladle mussels and sauce into shallow bowls. Sprinkle with additional chopped basil or parsley if desired. Serve with crusty bread for dipping.

Warm bread slices and, if desired, spread with the optional 2 tbsp butter. Plate mussels with lemon wedges for squeezing over the shellfish. Ensure guests discard any unopened shells.