Mussels Recipe

Rinse the mussels under cold running water. Scrub any barnacles off the shells and pull off the beards (the fibrous tuft) with a quick tug. Discard any mussels with cracked shells or that remain open when tapped.

Place cleaned mussels in a bowl in the refrigerator covered with a damp towel while you prepare the other ingredients so they stay cold but don’t suffocate (use within 2–4 hours).

Sweat vegetables

In a wide, heavy-bottomed pot or deep skillet with a lid, heat the olive oil and butter over medium heat until butter melts and begins to foam. Add the chopped shallot, sliced celery, and fennel (if using). Cook, stirring occasionally, until softened and translucent, about 4–6 minutes; do not brown.

Add garlic & tomatoes

Add the minced garlic and cherry tomatoes (if using). Cook 1–2 minutes until fragrant and tomatoes begin to soften.

Raise heat to medium-high and pour in the white wine to deglaze the pan, scraping any bits from the bottom with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.

Add the stock, fresh lemon juice, thyme, crushed red pepper flakes, salt, and pepper. Bring the mixture to a simmer.

Add the cleaned mussels to the simmering broth, stir once to distribute them evenly, then cover the pot with a tight-fitting lid.

Steam the mussels until they open, about 5–7 minutes. Shake the pot gently once or twice during cooking to redistribute heat. Discard any mussels that remain closed after 7 minutes.

If using, stir in the heavy cream and warm through for 1 minute to create a silkier broth. Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired.

Stir in most of the chopped parsley, reserving a little for garnish. Spoon mussels and broth into shallow bowls.

Toast slices of crusty bread with butter until golden and serve alongside to soak up the broth. Garnish mussels with remaining parsley and an extra squeeze of lemon if desired.