This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
Mussels are a surprisingly friendly protein for the weeknight home cook— they’re inexpensive, widely available, fast to clean and cook, and one of the most sustainable seafood products you can buy.
Keith McBrayer
Ingredients
Aromatic base
- olive oil2 spoonfuls
- garlic, minced5 cloves
- shallots, thinly sliced1
- fresno pepper, minced1
Mussels, cooking liquid, & garnish
- live mussels900 g2 lb
- white wine500 g2 cups
- saltto taste
- black pepperto taste
- lemon juicea squeeze
- parsley, roughly choppedfor garnish
Method
Step 1: Wash & rinse mussels
In a colander, rinse and wash mussels off any sand, debris, or broken shells. If you find any beards attached, remove and rinse them off.
Step 2: Saute the aromatic base
In a deep pot, add the olive oil, garlic, shallot, red pepper, & aromatics. over medium heat until fragrant and the vegetables have softened but not browned.
Step 3: Steam the mussels
Add the white wine and the mussels and lightly mix everything to coat.
Bring the liquid to a , cover, then for 3-6 minutes. Check frequently — as soon as all of the mussels have opened, they are ready.
- Overcooking can result in the mussels shrinking and going rubbery.
To be safe, toss any mussels that didn’t open up during the steaming process.
Step 4: Adjust seasoning & serve
Turn off the heat and add the parsley. Taste the broth and adjust the seasoning with salt and pepper, and a squeeze of lemon if desired.
Carefully ladle mussels and their broth into bowls. Serve with lemon wedges and toasted bread. Enjoy!
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