Add the corn pieces to the same pot with the potatoes and continue to boil for an additional 6–8 minutes, until potatoes are fork-tender and corn is cooked through. If using frozen corn kernels instead of ears, add in the last 3–4 minutes.

Drain the potatoes and corn in a colander. Toss with 1 tablespoon unsalted butter and adjust seasoning with a pinch of salt if needed. Keep warm while preparing mussels.

Seafood & Broth

Clean mussels

While the corn and potatoes cook, inspect the mussels. Discard any with cracked shells or that do not close when tapped. Rinse under cold water and remove beards by pulling toward the hinge.

Sauté aromatics

In a large wide pot or deep skillet with a tight-fitting lid, heat 1 tablespoon olive oil and 2 tablespoons butter over medium heat until shimmering. Add the finely chopped shallot and sauté 2–3 minutes until translucent. Add the minced garlic and red pepper flakes and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Deglaze and build broth

Pour in 1/2 cup dry white wine and bring to a simmer, scraping any browned bits from the pan. Let the wine reduce by about half (1–2 minutes). Add 1 cup seafood stock or clam juice, lemon zest, 1/2 of the chopped parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; bring to a gentle simmer.

Steam mussels

Increase heat to medium-high. Add the cleaned mussels to the pot, cover with the lid, and steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened. Discard any mussels that remain closed after cooking.

Finish

Turn off the heat, stir in remaining 1 tablespoon butter, the remaining parsley, and squeeze in the juice of half a lemon (about the 1/2 lemon reserved). Taste and adjust seasoning with salt and pepper as needed.

To Serve

Divide the boiled corn and potatoes between plates or bowls. Spoon the mussels and their broth over the potatoes and corn so they soak up the flavors.

Serve immediately with crusty bread for dipping and lemon wedges on the side. Offer additional chopped parsley and crushed red pepper if desired.