Jul 14 2026
Restaurants›The Den›Penn Cove Mussels Recipe

Penn Cove Mussels Recipe

Inspired by The Den
Time35m
Serves4

Make Penn Cove Mussels Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Mussels

Broth / Cooking Liquid

Aromatics & Herbs

Finishing & Serving

Method

Mussels

  1. 1

    Inspect and clean mussels

    Place mussels in a large bowl or sink and rinse under cold running water. Discard any mussels that are cracked, broken, or remain open when tapped. Use a small knife or your fingers to remove beards (the fibrous threads) from each mussel. Rinse again and toss with 1 tsp kosher salt, then drain in a colander.

Broth / Cooking Liquid

  1. 2

    Sauté aromatics

    In a large, wide pot or deep skillet with a tight-fitting lid (large enough to hold all mussels in a single layer or two), heat 1 tbsp butter and 1 tbsp olive oil over medium heat until shimmering. Add minced shallots and cook, stirring, until translucent and soft, about 2–3 minutes. Add minced garlic and cook until fragrant, about 30–45 seconds, being careful not to brown the garlic.

  2. 3

    Deglaze and build flavor

    Pour in 1 cup dry white wine to deglaze the pan, scraping any stuck bits off the bottom. Add 1 cup low-sodium stock and the bay leaf. Increase heat to medium-high and bring the mixture to a brisk simmer for 2 minutes to allow alcohol to cook off and flavors to concentrate.

  3. 4

    Finish broth

    Reduce heat to medium-low. Stir in remaining 1 tbsp butter and the heavy cream (if using) to enrich the broth. Add 2 tbsp fresh lemon juice, 1/2 tsp sea salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes if you want a touch of heat. Taste and adjust seasoning as needed.

Cooking Mussels

  1. 5

    Steam mussels

    Increase heat under the pot to high until the broth is gently boiling. Add the cleaned mussels in a single layer, cover with the tight-fitting lid, and steam for 4–6 minutes, shaking the pan once or twice to redistribute the mussels. Check after 4 minutes: most mussels should be open. Continue until nearly all are open but not more than 7 minutes total to avoid overcooking.

  2. 6

    Discard closed mussels

    Carefully remove the lid (watch for hot steam). Use tongs or a slotted spoon to transfer opened mussels to warmed bowls. Discard any mussels that remain tightly closed after cooking.

Aromatics & Herbs

  1. 7

    Finish with herbs

    Return the pot to low heat. Stir the chopped parsley and tarragon (if using) into the remaining broth and simmer 1 minute to wilt herbs and marry flavors. Spoon the herb-flecked broth over the mussels in the serving bowls.

Finishing & Serving

  1. 8

    Serve

    Garnish mussels with an extra sprinkle of chopped parsley, a grind of black pepper, and lemon wedges alongside. Serve immediately with slices of crusty baguette for soaking up the flavorful broth. Offer grated Parmesan or Pecorino at the table if desired.

  2. 9

    Notes

    Leftover broth can be strained and saved for a seafood risotto or pasta. Cooked mussels are best eaten the same day. Total cook time is short—prepare accompaniments before cooking mussels so they can be served hot.

More from The Den