Mussels Recipe

Rinse the mussels under cold running water. Discard any mussels with cracked shells or that remain open when tapped. Scrub shells to remove debris and pull off the beards (the fibrous threads) by giving them a firm tug toward the hinge. Place cleaned mussels in a bowl in the refrigerator until ready to cook (do not soak in fresh water).

In a large wide pot or Dutch oven over medium heat, add the olive oil and butter. When the butter has melted and the oil is shimmering, add the finely chopped shallot (or onion) and cook 2–3 minutes until translucent but not browned.

Add the minced garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Deglaze

Add 1 cup dry white wine to the pot to deglaze, scraping any browned bits from the bottom. Bring to a simmer and cook 2–3 minutes to reduce slightly.

Add 1/2 cup stock (or water) and return to a gentle simmer.

Stir in the optional heavy cream (2 tbs) if using, and season with 1/2 tsp black pepper and 1 tsp salt. Taste and adjust seasoning.

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and increase heat to medium-high. Steam the mussels for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any that do not open.

Remove the lid, add chopped parsley and lemon zest, toss gently to coat. Squeeze lemon juice over the mussels to taste (about half the lemon). Serve immediately with crusty bread or over pasta to soak up the sauce.

Make quick marinara

After sautéing the shallot and garlic as above, add 1/2 cup dry white wine to deglaze the pan and simmer 1–2 minutes.

Stir in the crushed tomatoes (14 oz) and 1 tablespoon tomato paste. Add dried oregano (1 tsp) and sugar (1/2 tsp) if using. Bring to a gentle simmer and cook 6–10 minutes to meld flavors and slightly thicken.

Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust as needed.

Add the cleaned mussels to the simmering marinara, cover, and steam over medium-high heat for 4–6 minutes until most mussels have opened. Stir once or twice during cooking. Discard any unopened mussels.

Remove from heat, stir in chopped parsley and a squeeze of lemon. Serve immediately with crusty bread or over pasta.

Sprinkle additional chopped parsley and a grind of black pepper over the mussels. Offer lemon wedges alongside. If serving with pasta, toss drained pasta with a little of the sauce in a skillet and top with mussels and sauce.

Leftover mussels can be refrigerated up to 24 hours in their sauce and gently reheated. Do not freeze cooked mussels.