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Mussels Recipe

Name: Tubby's Tank House Thunderbolts Mussels Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels (cleaned, beards removed); 1 tsp kosher salt; 1 tsp black pepper; 6 tbsp unsalted butter; 1 tbsp extra-virgin olive oil; 0.5 cups yellow onion, finely chopped; 4 cloves garlic, minced; 1 cups dry white wine (Pinot Grigio or Sauvignon Blanc); 2 tbsp fresh lemon juice; 0.25 cups fresh parsley, chopped; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 0.25 tsp red pepper flakes; 0.5 tsp salt; 0.25 tsp black pepper; 1 loaf French bread or baguette, sliced; 2 tbsp unsalted butter (for bread, optional); 4 each lemon wedges

Inspired by Tubby's Tank House Thunderbolt

Time40m

Serves4

Tossed in garlic wine butter and served with warm French bread.

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Ingredients

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Mussels

2 lbs fresh mussels (cleaned, beards removed)

1 tsp kosher salt

1 tsp black pepper

Garlic Wine Butter Sauce

6 tbsp Unsalted butter

1 tbsp extra-virgin olive oil

1/2 cups yellow onion, finely chopped

4 cloves Garlic, minced

1 cups dry white wine (Pinot Grigio or Sauvignon Blanc)

2 tbsp fresh lemon juice

1/4 cups Fresh parsley, chopped

1 tsp fresh thyme leaves (or 1/2 tsp dried)

1/4 tsp Red pepper flakes

1/2 tsp Celtic sea salt

1/4 tsp black pepper

To Serve

1 loaf French bread or baguette, sliced

2 tbsp unsalted butter (for bread, optional)

4 each lemon wedges

Method

Mussels — cleaning and preparation

Inspect and clean mussels

Rinse mussels under cold running water. Discard any with cracked or open shells that do not close when tapped. Remove beards by pulling toward the hinge with a firm tug. Use a small stiff brush or knife to scrub off barnacles and debris. Drain in a colander.

Purge grit (optional but recommended)

Place cleaned mussels in a large bowl and cover with cold water and 1 teaspoon kosher salt. Let sit 15 minutes to encourage them to expel sand. Lift mussels out (do not pour water back over them) and drain.

Garlic Wine Butter Sauce and Cooking

Sweat aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until butter is melted. Add the finely chopped onion and a pinch of salt. Cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze with wine

Increase heat to medium-high. Pour in 1 cup dry white wine and bring to a simmer, scraping any brown bits from the bottom. Let the wine reduce by about one-third, 2–3 minutes, to concentrate flavor.

Add mussels and steam

Add all drained mussels to the pot, toss to combine with the aromatics, then sprinkle with 1 teaspoon kosher salt and 1 teaspoon black pepper (from Mussels section). Cover tightly with the lid and steam for 4–6 minutes, shaking the pot or stirring once after 3 minutes, until mussels have opened. Discard any mussels that remain closed after 6 minutes.

Finish sauce with butter and herbs

Remove lid and immediately add remaining 4 tablespoons unsalted butter (cut into pieces) and 2 tablespoons lemon juice. Stir or swirl the pot until butter melts and emulsifies into the cooking liquid to create a silky sauce. Add 1/4 cup chopped parsley, 1 teaspoon thyme leaves, 1/4 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently so mussels are coated in the garlic wine butter sauce. Taste and adjust seasoning.

To Serve

Prepare bread

While mussels steam, preheat oven to 375°F (190°C). Place sliced French bread on a baking sheet. If desired, lightly butter each slice with the optional 2 tablespoons butter. Warm in the oven until slightly crisp and warmed through, about 6–8 minutes.

Plate and garnish

Ladle mussels and plenty of the garlic wine butter sauce into a wide shallow bowl or serving pot. Sprinkle additional chopped parsley if desired. Serve immediately with warm French bread for dipping and lemon wedges on the side.

Leftover and safety note

Discard any unopened mussels. Refrigerate leftovers in an airtight container up to 2 days. Reheat gently over low heat; do not re-steam for long. Consume shellfish promptly for best quality and safety.