Mussels Al Albarino Recipe

Rinse mussels under cold running water. Discard any with broken shells or that do not close when tapped. Remove beards by pulling toward the hinge; scrub shells if necessary. Set mussels in the refrigerator until ready to cook.

Mince shallots and garlic, thinly slice fennel, zest and juice the lemon, and chop the parsley. Measure wine and stock.

In a large wide pot or deep skillet with a tight-fitting lid, heat the olive oil and butter over medium heat until butter is melted and foamy.

Add the minced shallots and sliced fennel. Sauté for 3–4 minutes, stirring occasionally, until softened and translucent but not browned.

Add the minced garlic and cook 30–45 seconds until fragrant.

Increase heat to medium-high. Pour in the Albariño wine and bring to a simmer, scraping any browned bits from the bottom of the pan. Let the wine reduce slightly for 1 minute.

Add the stock (and up to 1/4 cup water if your mussels were not especially juicy). Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and red pepper flakes if using.

Add the mussels to the pot, cover with the lid, and let steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Check and stir halfway through steaming to promote even cooking.

Discard any mussels that remain tightly closed after cooking.

Uncover the pot and stir in the lemon zest, lemon juice, and chopped parsley. Taste the broth and adjust seasoning with additional salt and pepper if needed.

Spoon mussels and the cooking broth into warmed bowls. Serve immediately with crusty bread to soak up the sauce.

Optional: drizzle with an extra teaspoon of olive oil or a pat of butter for extra richness before serving.