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Ingredients
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Mussels
Cooking Aromatics & Sauce
To Finish & Serve
Method
Mussels
- 1
Inspect mussels: discard any with broken shells and any that do not close when tapped. Rinse mussels under cold running water and pull off any beards with a firm tug. Place cleaned mussels in a bowl and sprinkle with 1 tsp kosher salt; toss and set aside in the refrigerator while you prepare the sauce.
Cooking Aromatics & Sauce
- 2
Sweat aromatics
In a large heavy-bottomed saucepan or deep skillet with a tight-fitting lid, heat 1 tbsp olive oil and 2 tbsp butter over medium heat until the butter melts and foams. Add the chopped onion and shallot and cook, stirring occasionally, until softened and translucent, about 4–5 minutes (do not brown).
- 3
Add garlic and tomato
Add the minced garlic and cook until fragrant, about 30–45 seconds. Add the diced seeded tomato and cook 2–3 minutes until it softens and releases juices.
- 4
Deglaze with wine
Pour in 1 cup dry white wine to deglaze the pan, scraping up any bits from the bottom. Increase heat to medium-high and simmer for 2–3 minutes to reduce slightly and cook off some alcohol.
- 5
Add broth and seasonings
Stir in 1/2 cup chicken or vegetable broth, 1 tsp fresh thyme leaves, 1/4 tsp crushed red pepper flakes, 1/4 tsp freshly ground black pepper, and 1/2 tsp salt. Bring the mixture to a gentle simmer.
Cooking Mussels
- 6
Finish & Serve
- 7
- 8
Add herbs
Sprinkle 1/4 cup chopped fresh parsley over the mussels and gently fold to combine so the herbs are distributed through the sauce.
- 9
Serve immediately in the pot or transfer mussels and broth to a warmed large shallow bowl. Offer lemon wedges and crusty bread alongside for dipping into the flavorful broth.
