Lunch - Green Mussel Recipe

Clean mussels

Rinse the green mussels under cold running water. Remove any beards by pulling toward the hinge. Discard any shells that are cracked or that do not close when tapped.

Sauté aromatics

In a large wide pot or deep skillet with a tight-fitting lid, melt the butter over medium heat. Add the minced shallot and garlic and sauté 1–2 minutes until fragrant and softened but not browned.

Deglaze and build broth

Add the white wine (or fish stock) and water to the pot and stir, scraping any browned bits. Increase heat to medium-high and bring to a gentle simmer for 2 minutes to reduce slightly.

Cook mussels

Add the cleaned mussels to the pot in an even layer. Sprinkle with salt, black pepper, and red pepper flakes (if using). Cover with the lid and steam for 4–6 minutes, shaking the pot once halfway through, until most mussels have opened.

Finish broth

Remove the lid. Discard any mussels that remain closed. Stir in the lemon juice, chopped parsley, and cilantro (if using). Taste the broth and adjust seasoning with additional salt/pepper as needed.

Prep potatoes and corn

While preparing the mussels, place the baby potatoes in a medium pot, cover with cold water and 1/2 tsp salt. Bring to a boil and simmer 10–12 minutes until just tender when pierced. If using corn on the cob, add the corn pieces to the pot for the last 6–8 minutes of cooking. If using kernels, add when potatoes have 6–8 minutes left and simmer until tender.

Drain and season

Drain potatoes and corn in a colander. Toss with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm until serving.

Divide the cooked corn and potatoes between serving bowls or plates. Spoon the steamed mussels and a generous ladle of the broth over the corn and potatoes. Serve with lemon wedges and crusty bread or steamed rice to soak up the broth.

Optional garnish: sprinkle additional chopped parsley and an extra grind of black pepper before serving.