Steamed Mussels Recipe

1. Inspect and clean

Rinse mussels under cold running water. Discard any with cracked shells or that remain open when tapped. Remove beards by pulling toward the hinge and scrub any barnacles or debris with a stiff brush. Place cleaned mussels in a bowl and sprinkle with 1 tsp kosher salt; cover and refrigerate until ready to cook (up to 30 minutes).

2. Make the fumet: In a large wide pot or deep sauté pan with a tight-fitting lid, melt 2 tbsp butter over medium heat. Add the chopped shallot, carrot, and celery and sweat gently until softened and translucent, about 4–5 minutes; do not brown.

3. Add the crushed garlic and cook 30–45 seconds until fragrant. Pour in 1 cup dry white wine and 1 cup water, then add the bay leaf and whole peppercorns. Bring to a gentle simmer and reduce by about one-quarter, 4–5 minutes. Taste and adjust seasoning very lightly; the mussels will contribute briny flavor.

4. Using a fine-mesh sieve, strain the liquid into a clean bowl or pot, pressing lightly on the vegetables to extract flavor. Discard solids and return the strained fumet to the cleaned pot.

5. Bring the fumet in the pot to a vigorous simmer over medium-high heat. Add the cleaned mussels in a single layer, cover with the lid, and steam until shells open, 4–6 minutes. Shake the pot once or twice during cooking to redistribute heat. Discard any mussels that remain closed after 6 minutes.

6. Remove the pot from heat. Using a slotted spoon, transfer the opened mussels to a warmed serving bowl and cover to keep warm.

7. Return the pot with the cooking liquid to medium heat. Stir in 1/2 cup crème fraîche until incorporated and smooth. Whisk in the 2 tbsp cold diced butter one piece at a time to slightly thicken and gloss the sauce (monter au beurre). Add 1 tbsp fresh lemon juice, 1/2 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp lemon zest. Taste and adjust seasoning.

8. Stir 2 tbsp chopped parsley into the sauce, reserving a little for garnish. Spoon the finished fumet and sauce over the mussels in the serving bowl. Sprinkle remaining parsley and optional 1/4 tsp chili flakes over the mussels.

9. Serve immediately with slices of crusty bread to soak up the fumet. Recommend passing lemon wedges at the table.

10. Estimated plating: arrange mussels in a shallow bowl, ladle 2–3 tablespoons of fumet & crème fraîche sauce per serving, and serve hot.