Steamed Mussels Recipe

Rinse mussels under cold water. Discard any mussels with broken shells or that do not close when tapped. Scrub shells and pull off beards. Place cleaned mussels in a bowl, season with 1 tsp salt and 1/2 tsp black pepper, toss, and refrigerate until ready to steam (up to 30 minutes).

Sweat aromatics

Heat 2 tbsp olive oil in a large wide pot (with a tight-fitting lid) over medium heat. Add the diced shallot and sliced garlic and cook, stirring, until softened and translucent, about 3–4 minutes. Do not brown.

Add the bruised lemongrass stalks and the thinly sliced fennel. Cook 2–3 minutes until fragrant and fennel begins to soften.

Add the chopped tomatoes and red pepper flakes. Cook, stirring occasionally, until tomatoes begin to break down and release juices, about 5–6 minutes.

Pour in 1/2 cup dry white wine (or fish stock) and 1/4 cup water, scraping any browned bits from the bottom of the pot. Bring the liquid to a simmer and let it reduce slightly for 2–3 minutes. Stir in 1 tbsp lemon juice and 2 tbsp chopped parsley.

While the broth simmers, combine 2 tbsp nduja, 1/2 cup heavy cream and 1 tbsp ouzo in a small bowl. Whisk until the nduja is fully incorporated into the cream and the mixture is smooth. Season with 1/4 tsp salt and 1/4 tsp black pepper. Keep nearby.

Increase heat so the broth is gently boiling. Remove and discard the larger pieces of lemongrass stalks (the bruised halves) if desired for easier eating.

Add the mussels to the pot in a single layer as much as possible, then pour the nduja-ouzo cream mixture over them, trying to distribute it across the mussels. Cover the pot tightly with the lid.

Steam the mussels over medium-high heat for 5–7 minutes, shaking the pot once or twice, until most mussels have opened. Using tongs or a slotted spoon, remove any mussels that do not open after 7 minutes and discard them.

Give the pot a gentle stir to coat mussels in the sauce. Taste the broth and adjust seasoning with up to 1/4 tsp additional salt if needed and a grind of black pepper.

Ladle mussels and sauce into a large shallow bowl or divide among 4 bowls. Drizzle 1 tbsp extra-virgin olive oil over the top and sprinkle the chopped fennel fronds and the remaining chopped parsley.

Serve immediately with crusty bread for dipping into the spicy, anise-scented broth.