Mussels Recipe

Clean and inspect

Rinse mussels under cold running water. Discard any mussels with cracked or broken shells. If any mussels are open, tap them lightly; discard those that do not close within 20 seconds. Remove beards (fibrous threads) by pulling toward the hinge of the shell or cutting with a knife.

Place cleaned mussels in a bowl or colander and sprinkle with 1 tsp kosher salt and 1/2 tsp black pepper; toss lightly and set aside while you prepare the base.

In a large wide pot or deep skillet (big enough to hold mussels in a single layer), heat 1 tbsp olive oil and 2 tbsp unsalted butter over medium heat until butter foams.

Add 2 tbsp finely chopped shallots and 1/4 cup sliced fennel (if using). Sauté 3–4 minutes until softened and translucent, stirring frequently so they do not brown.

Add 3 tsp minced garlic and 1/4 tsp red pepper flakes; cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Pour in 1 cup dry white wine and 1/2 cup low-sodium stock. Add 1 bay leaf and bring to a brisk simmer over medium-high heat. Scrape any brown bits from the bottom of the pan with a wooden spoon.

Let the liquid simmer 2 minutes to reduce slightly, then stir in 2 tbsp fresh lemon juice.

Carefully add the prepared mussels to the pot, cover with a tight-fitting lid, and increase heat to medium-high. Steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. (Discard any that remain closed after cooking.)

Remove the pot from heat. Using a slotted spoon, transfer opened mussels to bowls, leaving as much cooking liquid in the pot as desired for serving.

Stir 1 tbsp cold cubed butter into the hot cooking liquid in the pot off the heat until it melts and emulsifies to create a glossy broth. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Pour some of the finished broth over the mussels, sprinkle with 1/4 cup chopped flat-leaf parsley, and serve immediately with lemon wedges and crusty bread to soak up the broth.