Jul 14 2026
Restaurants›Wayside Tavern›Steamed Mussels Recipe

Steamed Mussels Recipe

Inspired by Wayside Tavern
Time35m
Serves4

white wine, absinthe, green garlic toast

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Ingredients

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Mussels & Broth

Green Garlic Toast

Method

Mussels & Broth

  1. 1

    Prepare mussels

    Rinse mussels under cold water. Discard any mussels with cracked shells or that do not close when tapped. Remove beards by pulling toward the hinge and scrub shells if needed.

  2. 2

    Sweat aromatics

    In a large heavy-bottomed pot or Dutch oven over medium heat, add olive oil and 1 tablespoon butter. When butter foams, add minced shallot, minced garlic, and sliced green garlic. Cook, stirring, until softened and translucent, about 2–3 minutes, without browning.

  3. 3

    Deglaze & add liquids

    Increase heat to medium-high. Add absinthe and let it flame off briefly if desired (stand back and take care) or cook for 30 seconds to reduce. Pour in white wine and the water or seafood stock; add thyme sprigs and bay leaf. Bring the liquid to a brisk simmer and cook 2 minutes to meld flavors.

  4. 4

    Steam mussels

    Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once halfway through, until almost all mussels have opened. Check for doneness: shells should be open and flesh plump. Discard any mussels that remain closed.

  5. 5

    Finish sauce

    Remove pot from heat. Using a slotted spoon, transfer mussels to a warmed serving bowl leaving cooking liquid in the pot. Strain cooking liquid through a fine-mesh sieve into a clean saucepan to remove grit and herbs. Return the liquid to medium heat; whisk in remaining 2 tablespoons butter and lemon zest and juice to finish the sauce. Season with salt and black pepper to taste. Stir in chopped parsley.

  6. 6

    Serve

    Pour finished sauce over mussels in the serving bowl. Garnish with extra parsley and serve with green garlic toast alongside for dipping.

Green Garlic Toast

  1. 7

    Prepare garlic butter

    In a small bowl, combine softened butter, 1 teaspoon olive oil, finely chopped green garlic, flaky sea salt, and black pepper. Mix until evenly distributed.

  2. 8

    Toast bread

    Heat a large skillet or grill pan over medium-high heat. Butter one side of each bread slice with the green garlic butter. Place bread buttered-side down in the hot pan and toast until golden and crisp, about 2–3 minutes. Meanwhile, if desired, spread a thin layer of butter on the top side and toast briefly to warm through. Alternatively, broil in the oven for 1–2 minutes per side until golden.

  3. 9

    Finish & serve

    Cut toasts diagonally if desired. Serve immediately with the steamed mussels so guests can dip the toast into the aromatic absinthe–white-wine broth.

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