Bangs Island Mussels Recipe

Rinse mussels under cold water. Discard any with broken shells. Scrub shells with a brush and remove beards by pulling toward the hinge; trim if needed. Soak mussels in a bowl of cold water for 20 minutes to purge sand, then drain and rinse again.

Sauté aromatics

In a large deep skillet or wide Dutch oven over medium heat, add the 2 tbs extra-virgin olive oil and 4 tbs unsalted butter. When the butter has melted and begins to foam, add the diced shallot and sauté 2–3 minutes until softened and translucent. Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze & build broth

Pour in the 1 cup dry white wine and 1 cup stock to deglaze the pan, scraping any browned bits. Add the 3 tbs fresh lemon juice, 1 tsp lemon zest, 1 tsp fresh thyme leaves, 1 tsp sea salt and 1 tsp freshly ground black pepper. Bring the liquid to a gentle simmer and let it reduce 2–3 minutes to concentrate flavor.

Increase heat to medium-high. Add the cleaned mussels to the simmering broth, give the pan a good stir to coat the shells, then cover with a tight-fitting lid. Steam the mussels for 4–6 minutes, shaking the pan once or twice, until the mussels have opened. Check for doneness: most mussels will open at 4–5 minutes; continue up to 6 minutes if needed.

Remove the pan from heat. Using tongs, transfer open mussels to a serving bowl, discarding any mussels that remain tightly closed after cooking.

Return the pan with the cooking liquid to low heat. Stir in the additional 1 tbs unsalted butter and the chopped 1 cup fresh parsley until the butter melts and the sauce becomes glossy. Taste and adjust seasoning with more salt, pepper or lemon juice if desired.

Pour the glossy broth over the mussels in the serving bowl or ladle it alongside. Garnish with extra parsley and lemon wedges. Serve immediately with crusty bread for dipping into the broth.