Maine Garlic Butter Mussels Recipe

Clean mussels

Rinse the mussels under cold running water. Discard any mussels with cracked shells or that do not close when tapped. Remove beards by pulling firmly toward the hinge. Place cleaned mussels in a bowl and sprinkle with 1 tsp salt; set aside in the refrigerator while you make the sauce (no more than 30 minutes).

Soften aromatics

In a wide, heavy-bottomed pot or large deep skillet with a lid, melt 2 tablespoons of the butter over medium heat until foamy. Add the finely minced shallot and cook, stirring, until translucent, about 2–3 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant but not browned.

Add tomato and seasoning

Add the diced local tomato to the aromatics and cook down 3–4 minutes until the tomato softens and begins to release juices. Stir in the crushed red pepper flakes and 1/2 tsp salt and 1 tsp freshly ground black pepper.

Deglaze with Marsala

Pour in the Marsala wine to deglaze the pan, scraping any browned bits from the bottom. Bring the wine to a simmer and reduce for 2–3 minutes to concentrate flavor and burn off most alcohol.

Add stock and finish sauce

Add the chicken or seafood stock and remaining 2 tablespoons butter to the pot. Stir until butter is melted and the liquid is shimmering. Add half (2 tbsp) of the chopped parsley and the lemon juice. Taste and adjust seasoning if necessary.

Cook mussels

Increase heat to medium-high. Add the cleaned mussels to the pot, cover immediately with a tight-fitting lid, and steam for 5–6 minutes, shaking the pot gently once or twice, until most mussels have opened. Discard any mussels that remain closed after cooking.

Finish

Remove the pot from the heat. Spoon the mussels and cooking liquid into warmed bowls. Stir the remaining 1 tablespoon chopped parsley through the broth and drizzle any glossy butter from the pan over the top. Add extra black pepper to taste and squeeze a lemon wedge over each portion if desired.

Serve immediately with slices of crusty bread for dipping into the garlic-marsala broth. Garnish with extra chopped parsley and additional lemon wedges on the side.