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!
“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.”
Cook Well OfficialNutritional Information
Show macros split into…
Recommended: 4 servings
FAQ
How should I eat mussels?
With the mussel still attached to a shell, scoop up some broth and slurp in one bite, like eating an oyster. Sop up any extra broth with the bread. Unopened mussels should be pried open and inspected/smelled before consuming.
Can I use different aromatics?
Always. This is how you control the flavor profile of the dish. Omit the chilies for heat, or use dried spices as a substitute. Classic options are alliums (onions, garlic, leeks, etc), fennel, chilis, smoked paprika, or saffron. Some people even throw in chorizo or other flavored sausages for a boost of color and flavor.
Do I have to use wine as the steaming liquid?
You can use white wine, beer, champagne, any lighter broth, or even water!
How do I buy and store mussels?
Buy them live at a trusted supermarket or fishmonger. Talk to the butcher to make sure you’re getting a fresh product. Keep them on ice in the fridge, in an open bag (so they don’t suffocate) until ready to cook, ideally within a couple of days of purchasing.