Maine Mussels Recipe

Clean mussels

Rinse mussels under cold water. Discard any with cracked shells or that do not close when tapped. Using a small knife, remove beards by pulling toward the hinge. Set cleaned mussels aside on a tray in the fridge.

Prepare aromatics and tomato

Peel and finely chop the shallot. Peel and thinly slice 3 garlic cloves (2 for the broth, 1 for finishing if desired). Dice the local tomato into roughly 1/4-inch pieces and squeeze the lemon to extract juice; reserve zest for butter.

Cook mussels

In a large heavy pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil over medium heat until shimmering. Add the chopped shallot and sliced garlic; sauté 1–2 minutes until softened and fragrant but not browned. Add the diced tomato and cook 2–3 minutes to break down slightly. Increase heat to medium-high, pour in 1 cup Marsala wine, and bring to a simmer to reduce slightly, about 2 minutes. Season with 1 tsp kosher salt and 1 tsp black pepper. Add the cleaned mussels, cover, and steam for 5–7 minutes, shaking the pot once or twice, until mussels have opened. Discard any that remain closed. Stir in half the chopped parsley and a squeeze of lemon juice to taste. Reduce heat to low to keep warm.

While mussels steam, make the garlic butter. In a small skillet or saucepan over low heat, melt 4 tablespoons unsalted butter. Add the 3 minced garlic cloves and cook gently for 1–2 minutes until fragrant (do not brown). Stir in lemon zest, 1 tablespoon finely chopped parsley, and 1 teaspoon salt. Remove from heat and keep warm. Reserve a tablespoon to brush on focaccia just before serving.

Mignonette

Make a simple mignonette by combining 2 teaspoons red wine vinegar, the finely minced shallot, 1 teaspoon coarse black pepper, and 1/2 teaspoon sugar in a small bowl. Adjust seasoning to taste and let sit at room temperature for at least 10 minutes to allow flavors to meld.

Cocktail sauce

If using store-bought cocktail sauce, transfer to a small serving bowl. If making quickly at home: mix 1/2 cup ketchup with 2 tablespoons prepared horseradish (or to taste), 1 teaspoon Worcestershire sauce, a squeeze of lemon, and a dash of hot sauce. Chill until serving.

Preheat a grill pan or outdoor grill to medium-high. Brush both sides of focaccia slices with olive oil and lightly season with sea salt. Grill slices 1–2 minutes per side until grill marks appear and bread is warmed through. Just after removing from heat, brush each slice with a little warm garlic butter reserved from the butter mixture.

Ladle mussels and broth into a large shallow bowl or individual bowls. Spoon some garlic butter over the mussels and finish with the remaining chopped parsley and a final squeeze of lemon. Serve immediately with grilled focaccia alongside small bowls of cocktail sauce and mignonette for dipping.