Mussels Recipe

Prepare mussels

Rinse mussels under cold water, scrub shells and remove beards by pulling toward the hinge. Discard any mussels that are cracked or remain open after a light tap.

Place a large, wide pot or Dutch oven over medium heat. Add the butter and olive oil and let the butter melt.

Add the finely chopped shallot and cook, stirring, until softened and translucent, about 3–4 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown it.

Pour in the white wine and fish stock (or clam juice) and increase heat to medium-high. Bring to a gentle simmer for 2 minutes to burn off some alcohol and concentrate flavors.

Stir in the absinthe (2 tsp). Let the mixture simmer for 30 seconds to meld. If you prefer a milder anise note, reduce absinthe to 1 tsp.

Add the heavy cream now if using, stir to combine, and return to a gentle simmer. Season with salt, black pepper, and red pepper flakes (if using). Taste and adjust seasoning.

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and increase heat to high so the liquid rapidly steams. Shake the pot gently once or twice during cooking to redistribute mussels. Cook until shells open, about 4–6 minutes. Discard any mussels that remain closed.

Remove the pot from heat. Stir in the lemon juice, chopped parsley, tarragon, and thyme. Spoon the mussels and broth into warmed bowls.

Preheat the oven to 425°F (220°C) or set a broiler to high. Line a sheet pan with foil.

Mix the softened butter with 1 tsp olive oil and a pinch of coarse sea salt. Spread a thin layer on each slice of bread. If using, sprinkle a little grated Parmesan on top.

Place the slices on the sheet pan and toast in the oven until golden and edges are crisp, about 6–8 minutes under the oven setting or 1–2 minutes per side under a very hot broiler—watch closely to avoid burning.

When the toasts come out, rub each slice lightly with the cut side of the halved garlic clove to impart fresh garlic flavor.

Ladle mussels and plenty of broth into bowls. Garnish with extra parsley and serve with garlic toast and lemon wedges on the side for squeezing over.

If desired, use the garlic toast to dip into the broth and enjoy. Leftover broth makes a great base for pasta or rice—strain and refrigerate up to 2 days.