Black Mussels Recipe

Clean mussels

Rinse mussels under cold running water. Scrub shells to remove debris and pull off the beard (the fibrous tuft) by tugging toward the hinge. Discard any mussels with cracked shells or that do not close when tapped.

Prep other ingredients

Scrub the potato and cut it in half. Husk the corn and cut the cob in half. Slice the sausage into 1-inch pieces. Smash the garlic cloves. Cut the lemon into wedges. Bring the egg to room temperature (optional).

Start the cooking liquid

In a large pot (large enough to hold all ingredients without overcrowding), combine 4 cups water, 1/2 cup white wine (or extra water), bay leaf, smashed garlic, 1 tablespoon coarse salt, and 1 teaspoon black pepper. Bring to a rolling boil over high heat.

Cook potato and corn

Add the halved potato to the boiling liquid and cook 6 minutes. Add the corn halves and sausage pieces, then simmer for an additional 6–8 minutes until the potato is fork-tender and the corn is heated through.

Soft-boil the egg

While the potato and corn are cooking, in a small saucepan place the egg and cover with cold water. Bring to a gentle boil, then reduce heat to maintain a simmer and cook 6–7 minutes for a soft-set yolk. Immediately transfer egg to an ice bath for 2 minutes, then peel and set aside.

Add mussels

Increase heat to bring the pot back to a rolling boil. Add the cleaned mussels to the pot, cover, and steam for 4–6 minutes, shaking the pot once or twice, until the mussels have fully opened. Discard any mussels that remain closed after cooking.

Use a slotted spoon or spider to transfer mussels, sausage, corn, and potato to a shallow bowl or serving platter. Add the peeled soft-boiled egg (halved if desired). Remove and discard the bay leaf.

Stir 2 tablespoons unsalted butter into the remaining cooking liquid over low heat until melted to create a light broth. Spoon a few tablespoons of the buttered broth over the plated seafood and vegetables. Sprinkle chopped parsley over the dish and serve with lemon wedges for squeezing.

Serve immediately while hot. Provide crusty bread or extra bowls for shells if desired.