Mussels And More Recipe

Prepare mussels

Rinse mussels under cold water, scrub shells and remove beards by pulling sharply toward hinge. Discard any mussels that are cracked or remain open after a tap test. Keep refrigerated until ready to use.

Cook mussels and shellfish

In a large wide pot or Dutch oven, after finishing the aromatic base (see next section), add the cleaned mussels, shrimp and clams. Pour the wine and stock over the shellfish, increase heat to high, cover tightly and steam for 4–6 minutes, shaking the pot once or twice, until mussels and clams have opened and shrimp are opaque. Discard any shellfish that do not open.

While prepping aromatics, heat the pot over medium heat. Add diced pancetta or bacon and cook, stirring, until fat renders and pieces are crisp, about 4–5 minutes. Add sliced chorizo or kielbasa and cook 2–3 minutes more until browned and fragrant. Transfer cooked meat to a bowl and leave rendered fat in the pot for the next step.

To the pot with rendered fat, add 2 tbs olive oil and 2 tbs butter over medium heat. Add the finely chopped shallots and sauté until translucent, about 3 minutes. Add the thinly sliced fennel and cook another 4 minutes until softened. Add minced garlic, red pepper flakes, and fresh thyme; sauté 30–45 seconds until fragrant.

Add halved cherry tomatoes and cook 2–3 minutes until they begin to soften and release juices. Return the cooked pancetta and chorizo to the pot; stir to combine and warm through.

Deglaze the pot with 1 cup dry white wine, scraping up any browned bits from the bottom with a wooden spoon. Bring wine to a simmer and cook 2 minutes to reduce slightly. Add 1 cup chicken or seafood stock, lemon zest and the juice of half the lemon, 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed.

Follow the 'Cook mussels and shellfish' step above: add all shellfish, cover and steam until opened and cooked through (4–6 minutes). Once opened, remove lid and stir gently. Add 1 tbs cold butter and half the chopped parsley, swirling to emulsify the broth slightly.

Ladle mussels, shrimp, clams and the chorizo/pancetta into a large shallow bowl. Pour broth over the top, sprinkle remaining parsley and a small squeeze of remaining lemon juice. Serve immediately with crusty bread to soak up the broth and lemon wedges on the side.

If desired, pass extra red pepper flakes and freshly ground pepper at the table. Enjoy hot.