Mussels & Calamari Recipe

Clean mussels and calamari

Rinse mussels under cold water, scrub shells and remove beards. Discard any mussels that are open and do not close when tapped. Pat mussels dry. If whole calamari are used, separate tubes from tentacles, discard cartilage, rinse, and slice tubes into 1/2-inch rings; pat dry. Keep seafood chilled until ready to cook.

Heat a large, deep skillet or sauté pan over medium heat. Add olive oil and 1 tablespoon butter. Once butter melts, add chopped onion and sweat for 4–5 minutes until translucent but not brown.

Add minced garlic and crushed red pepper flakes; cook 30–45 seconds until fragrant, stirring to avoid browning.

Add diced tomatoes and cook 3–4 minutes until they begin to break down. Pour in white wine and increase heat to medium-high. Bring to a simmer and reduce for 3–4 minutes to concentrate flavor.

Stir in stock and lemon juice, then season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Reduce heat to medium-low and simmer gently for 2 minutes.

Add calamari to the simmering broth first and cook 1–2 minutes, stirring—calamari cooks quickly and overcooking makes it rubbery. Remove calamari with a slotted spoon and set aside on a plate.

Increase heat to medium-high. Add mussels to the broth, cover the pan, and steam for 4–6 minutes until most mussels open. Shake the pan halfway through to redistribute heat. Discard any mussels that remain closed after steaming.

Return the cooked calamari to the pan with mussels. Lower heat to medium. Stir gently to combine and cook together 30–60 seconds to marry flavors.

Taste the broth and adjust seasoning with more salt, pepper, or lemon juice if needed.

While broth simmers, preheat oven to 425°F (220°C) or set oven to broil. In a small bowl, combine softened butter, 2 minced garlic cloves, 2 tablespoons chopped parsley, lemon zest, and 1/4 tsp salt. Mix until smooth.

Spread butter mixture evenly on bread slices. Place on a baking sheet and toast in oven 4–6 minutes under broil or until edges are golden and butter is bubbling. Watch closely to prevent burning. Alternatively, toast in a skillet over medium heat until golden.

Turn off heat. Mount the broth by whisking in 2 tablespoons of cold cubed butter, one piece at a time, until sauce is glossy and slightly thickened. This enriches the broth and helps it cling to seafood.

Stir in 1/4 cup chopped parsley and optional sliced basil. Spoon mussels, calamari, and broth into a wide shallow bowl or serving dish.

Place 1–2 slices of herb garlic butter toast alongside or on top of bowl. Garnish with additional chopped parsley and serve with lemon wedges for squeezing over seafood.

Serve immediately while hot. Provide a small bowl for discarded shells and crusty bread for dipping into the broth.