Mariner-style Mussels Recipe

Inspect mussels and discard any with cracked shells or that remain open when tapped. Rinse mussels thoroughly under cold running water and remove beards by pulling toward the hinge. Place mussels in a large bowl with 4 cups ice water and 1 tablespoon kosher salt for 10–15 minutes to purge sand; drain and set aside.

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and 1 tablespoon butter. When the butter melts and begins to foam, add the diced onion and cook, stirring occasionally, until translucent and softened, about 5–7 minutes.

Add the minced garlic and 1 teaspoon red pepper flakes and sauté for 30–60 seconds until fragrant, taking care not to brown the garlic.

Pour in 1 cup dry white wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Increase the heat slightly and let the wine simmer for 2 minutes to burn off some alcohol.

Add 1 cup low-sodium broth, 2 tablespoons fresh lemon juice, and 1 teaspoon lemon zest. Stir to combine and bring the liquid to a gentle simmer.

Add the diced Roma tomatoes and halved cherry tomatoes (if using) to the pot and simmer for 2–3 minutes to slightly soften them and release juices.

Increase heat to high. Add the drained mussels to the pot, cover with a tight-fitting lid, and steam for 5–7 minutes, shaking the pot once or twice during cooking. Cooking times vary with size; most mussels will open in 4–6 minutes. Discard any mussels that remain closed after 7 minutes.

Remove the pot from heat. Stir in half of the chopped parsley and the basil (if using). Taste the broth and season with up to 1/2 teaspoon sea salt and 1 teaspoon freshly ground black pepper, adjusting to preference. If you prefer a brighter acidity, add an extra teaspoon of lemon juice.

Transfer mussels and broth to warm bowls (or serve family-style in the pot). Sprinkle remaining parsley over the top. Serve immediately with slices of crusty bread to soak up the broth.