Mussels Recipe

Prepare mussels

Rinse mussels under cold water. Scrub shells and remove beards by pulling toward the hinge. Discard any mussels with cracked shells or that remain open after a tap test.

Sweat aromatics

In a large, wide Dutch oven or deep skillet with a tight-fitting lid, heat 2 tbs olive oil and 1 tbs butter over medium heat until butter melts. Add the sliced garlic and diced shallot and cook gently, stirring, until fragrant and translucent about 2–3 minutes. Avoid browning the garlic.

Build spicy pomodoro

Stir in 1 tbs Calabrian chili paste and 1 tsp dried oregano; cook 30 seconds to bloom the chilies. Pour in 1 cup dry white wine and bring to a gentle simmer, scraping up any browned bits. Reduce the wine by about half, 3–4 minutes. Add 1 cup tomato puree and 1 cup halved cherry tomatoes (if using). Stir, bring to a simmer and season with 1 tsp sea salt and 1 tsp black pepper. Simmer 4–5 minutes to meld flavors.

Steam mussels

Turn heat to medium-high. Add the cleaned mussels to the pot, stir to coat in sauce, then cover with the lid. Steam until mussels open, about 5–7 minutes, shaking the pot once halfway through. Discard any mussels that remain closed after cooking.

Finish sauce

Remove the pot from heat. Stir in 2 tbs fresh lemon juice and fold in about 3/4 cup chopped parsley, saving a small amount for garnish. Taste and adjust seasoning with additional salt, pepper or Calabrian paste for more heat if desired.

Serve

Ladle mussels and plenty of the spicy pomodoro broth into shallow bowls. Garnish with remaining parsley and a drizzle of olive oil if desired. Serve immediately with crostini and garlic sauce on the side for dipping.

Combine 1 tbs mayonnaise, 1 grated garlic clove, 1 tsp lemon juice, 1 tsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust: add more lemon for brightness or more garlic to intensify. Chill briefly if time allows; serve alongside mussels to spoon over crostini or to dip.

Preheat oven to 400°F (200°C). Arrange baguette slices on a baking sheet in a single layer. Brush or lightly drizzle both sides of slices with 2 tbs olive oil. Toast in the oven until golden and crisp, 6–8 minutes, flipping once halfway through.

Remove crostini from oven and while still warm rub each slice with the cut side of 1 garlic clove for a subtle garlic aroma. Sprinkle lightly with 1/4 tsp sea salt. Serve immediately alongside mussels and garlic sauce.