Pei Mussels Recipe

Inspect and debeard

Place the mussels in a large bowl or sink filled with cold water. Discard any mussels with cracked shells or that are open and do not close when tapped. Using a small knife or your fingers, remove the beard (the fibrous tuft) from each mussel by pulling it toward the hinge. Save mussels that close when tapped.

Rinse and soak

After debearding, rinse the mussels under cold running water, scrubbing off any barnacles or debris. Optionally dissolve 1 tsp kosher salt in 2 cups cold water and soak mussels 10 minutes to purge sand; drain and give a final rinse. Keep refrigerated until ready to cook.

Sweat aromatics

In a large, heavy-bottomed pot or a wide deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter foams. Add the minced shallots and cook, stirring occasionally, until translucent and fragrant, about 2–3 minutes. Add the minced garlic and optional ginger and cook another 30–45 seconds, taking care not to brown the garlic.

Deglaze

Pour in the white wine and bring to a gentle simmer over medium-high heat. Scrape any browned bits from the bottom of the pan. Let the wine reduce by about half, about 2–3 minutes, to concentrate flavor and burn off alcohol.

Add stock and herbs

Add the chicken or fish stock, bay leaf, thyme leaves, cracked black pepper, and red pepper flakes (if using). Bring the mixture to a simmer and allow it to meld for 1–2 minutes.

Add mussels and steam

Increase heat to medium-high. Add the cleaned mussels to the pot in an even layer. Cover with the lid and steam for 4–6 minutes, shaking the pot gently once or twice during cooking so shells open evenly. Check after 4 minutes: most mussels should be open. Continue until all (or nearly all) mussels have opened; discard any that remain tightly closed after cooking.

Finish broth

Once mussels are open, remove the pot from heat. Using a slotted spoon, transfer mussels to a large bowl and keep warm. Discard the bay leaf. Stir 2 tablespoons butter, the heavy cream (optional), and the lemon juice into the cooking liquid; simmer 30 seconds to emulsify and slightly thicken. Taste and adjust seasoning with salt and more lemon if desired.

Combine and garnish

Return mussels to the pot or pour the finished broth over the mussels in the serving bowl. Add chopped parsley and gently toss to coat. Sprinkle with remaining parsley and a small pinch of extra cracked black pepper if desired.

Serve

Serve immediately with lemon wedges and plenty of crusty bread to soak up the broth. Optionally spread bread with butter before toasting. Enjoy while hot.