Mussels Milanese Recipe

Clean mussels

Rinse mussels under cold running water. Scrub shells to remove debris and pull off beards. Discard any mussels with cracked shells or that do not close when tapped.

In a large wide pot or deep skillet with a tight-fitting lid, combine the dry white wine, water, sea salt and 1/2 teaspoon black pepper. Bring to a simmer over medium-high heat.

Add mussels in an even layer. Cover and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Remove mussels with a slotted spoon to a rimmed baking sheet or ovenproof dish, reserving the cooking liquid. Discard any mussels that remain closed.

Strain reserved cooking liquid through a fine mesh sieve or cheesecloth into a bowl to remove grit and set aside 1/4 cup of the liquid to moisten the breadcrumb topping if needed.

In a medium skillet, heat the unsalted butter and olive oil over medium heat until butter melts and begins to foam.

Add the finely minced shallot and cook, stirring, 2–3 minutes until softened and translucent but not browned. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the breadcrumbs to the skillet and toss to coat evenly in the butter mixture. Cook, stirring frequently, 3–4 minutes until breadcrumbs are golden and crisp.

Remove skillet from heat and stir in grated Parmigiano-Reggiano, lemon zest, chopped parsley, fresh lemon juice, red pepper flakes, 1/4 teaspoon salt and 1/4 teaspoon black pepper. If the mixture seems dry, add up to 1–2 tablespoons (15–30 ml) of the reserved mussel cooking liquid to moisten—do not soak. Taste and adjust seasoning.

Preheat your oven broiler to high (or set oven to 450°F / 230°C if you prefer to bake). If using broiler, position a rack about 6 inches/15 cm from the heat source.

Arrange the steamed mussels in a single layer in a large ovenproof dish or rimmed sheet pan, placing opened shells top-side up so they can hold the topping. If some mussels are in two halves, nest them so topping stays on.

Evenly spoon or sprinkle the Milanese breadcrumb mixture over each mussel, pressing lightly so it adheres.

Place under the broiler for 2–3 minutes, watching closely, until the breadcrumbs are golden brown. Alternatively, bake at 450°F (230°C) for 6–8 minutes until golden.

Remove from oven, drizzle lightly with 1 teaspoon olive oil, sprinkle the chopped parsley garnish, and serve immediately with lemon wedges. Serve the reserved strained cooking broth on the side if desired for sipping or dipping.