Pei Mussels Recipe

Inspect and clean

Rinse the mussels under cold running water using the 1/2 cup cold water to help remove grit. Discard any mussels with cracked shells or that remain open when tapped. Remove beards by pulling toward the hinge.

Preheat the oven to 400°F (200°C). Arrange baguette slices on a baking sheet, brush each lightly with 1 tablespoon olive oil and sprinkle with 1/8 teaspoon sea salt. Toast in the oven until golden and crisp, 6–8 minutes, flipping once for even color. Set aside.

In a large, heavy-bottomed pot or deep skillet with a tight-fitting lid, melt 2 tablespoons of the butter with 1 tablespoon olive oil over medium heat. The oil raises the butter's smoke point.

Add the minced shallots and cook, stirring occasionally, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Add the diced tomatoes and cook 2–3 minutes until they begin to soften and release juices. Stir in the thyme and red pepper flakes (if using).

Pour in the 1 cup dry white wine and the optional 1/2 cup stock. Bring to a brisk simmer and let the alcohol cook off for 1–2 minutes. Taste and add 1/2 teaspoon sea salt and 1/4 teaspoon black pepper, adjusting as needed.

Add the cleaned mussels to the pot, give the pan a quick toss to distribute them evenly, then cover with the lid. Steam the mussels over medium-high heat until they open, 5–7 minutes. Shake the pot once or twice during cooking to ensure even heating. Discard any mussels that remain closed after 7 minutes.

Using tongs or a slotted spoon, transfer the opened mussels to a warmed bowl, leaving the cooking liquid in the pot. Reduce the liquid over medium-high heat for 1–2 minutes if it looks too thin.

Lower the heat to low and whisk in the remaining 2 tablespoons butter cubes one at a time to create a glossy emulsion (monter au beurre). Stir in the fresh lemon juice and 2 tablespoons of chopped parsley. Taste and adjust seasoning.

Pour the finished sauce and any small juices back over the bowl of mussels. Sprinkle with the remaining 1 tablespoon chopped parsley.

Serve immediately with toasted crostini alongside and lemon wedges. Spoon mussels and sauce onto crostini or use crostini to dip into the broth. Estimated serving: 2–3 people as an appetizer.