Mussels Recipe

Clean mussels

Rinse mussels under cold running water. Scrub shells with a brush and remove any beards by pulling toward the hinge. Discard any mussels with cracked shells or that do not close when tapped.

Sweat aromatics

In a large wide pot or deep skillet with lid, heat 2 tbs olive oil and 2 tbs butter over medium heat until butter melts. Add 4 minced garlic cloves and 1 chopped shallot and cook, stirring, until softened and fragrant, about 1–2 minutes; do not brown.

Deglaze

Pour in 1 cup dry white wine and 1 tbs lemon juice. Increase heat to medium-high and bring to a simmer, scraping any browned bits from the bottom.

Steam mussels

Add the cleaned mussels to the pot, sprinkle with 1 tsp sea salt, 1 tsp black pepper and 1 tsp red pepper flakes. Cover and steam until mussels open, 5–7 minutes, shaking the pot occasionally. Discard any mussels that remain closed.

Finish

Remove pot from heat. Stir in 1 tbs chopped parsley and adjust seasoning to taste. Add lemon wedges for serving.

Make sauce: In a separate saucepan, heat 1 tbs extra virgin olive oil over medium heat. Add 3 minced garlic cloves and cook until fragrant, about 30 seconds. Add 14 oz crushed tomatoes and 1 tbs tomato paste, stir to combine.

Season and simmer: Add 1 tsp dried oregano, 1 tbs chopped fresh basil, 1 tsp sugar (optional), 1 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer and cook 10–12 minutes to develop flavor.

Combine with mussels: Before steaming the mussels (or after step 'Deglaze'), add the marinara to the pot (about 2 cups of sauce) and bring to a simmer. Add mussels, cover, and steam 5–8 minutes until open. Garnish with parsley and serve with crusty bread or over pasta.

Prepare base: In a large pot, heat 1 tbs olive oil and 3 tbs unsalted butter over medium heat. Add 4 minced garlic cloves and 1 small finely chopped shallot and cook until softened, about 1–2 minutes.

Deglaze and reduce: Pour in 1 cup dry white wine and bring to a simmer. Reduce the wine by about half, 3–4 minutes.

Add cream and finish: Stir in 1/2 cup heavy cream and 1 tbs lemon juice. Return to a gentle simmer, then add the cleaned mussels, cover, and steam 5–7 minutes until open. Stir in 2 tbs chopped parsley, season with 3/4 tsp salt and 1/2 tsp black pepper, and serve with pasta or bread.

If serving with pasta: Toss cooked pasta (about 12 oz) with a little sauce from the mussels to coat, then plate and pile mussels on top.

Serve with lemon wedges and crusty bread to soak up the sauce.