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Step 1
1 Rinse the mussels, scrape the exteriors of any that have little barnacles on them, and pull or cut off any beards
Step 2
2 Check over the mussels to look for “gapers” — mussels that are open
Step 3
3 Tap or gently squeeze any open ones and see if they start to close; the movement might be subtle
Step 4
4 If there is no response, the mussel is probably no longer alive, so toss it out
Step 5
5 In a large pot with a lid over medium heat, melt 1 tablespoon of the butter
Step 6
6 Add the shallot and garlic and cook, stirring, until soft and fragrant but not browned, about 5 minutes
Step 7
7 Increase the heat to high, add the wine and simmer until the wine is reduced by about half, about 5 minutes
Step 8
8 Add the mussels to the pot, cover and cook, shaking the pot every few moments, as though you’re making popcorn
Step 9
9 Cook for 4 to 5 minutes, until most of the mussels have opened
Step 10
10 If there are many mussels still closed, cook for another 30 seconds or so; don’t worry too much about overcooking the mussels, as they are fairly forgiving
Step 11
11 Toss in the parsley and stir the mussels a bit to distribute the herbs
Step 12
12 Lift out the mussels with tongs or a big slotted spoon and divide them between two big bowls
Step 13
13 Taste the broth and season with salt, if needed
Step 14
14 If the flavor is concentrated and delicious, swirl in the remaining 1 tablespoon butter and pour it over the mussels
Step 15
15 If the broth seems a bit bland, simmer it for a few more seconds to reduce and concentrate the flavor, and then add the butter and pour it over the mussels
Step 16
16 Taste, and season with more salt, if desired
Step 17
17 Serve warm
Step 18
18 VARIATIONS:
Step 19
19 Mussels in Curried Cream: While cooking the shallot and garlic, stir in 1 tablespoon curry powder (hot or mild)
Step 20
20 After the wine has reduced by half, add 3/4 cup heavy cream and boil until it has reduced by a little more than half, another 5 minutes or so
Step 21
21 Finish with slivered fresh basil along with the parsley
Step 22
22 Mussels in Ginger-Chile Coconut Broth: Substitute a neutral oil, such as vegetable or grapeseed, to cook the shallot and garlic and add 1 tablespoon each finely chopped fresh ginger and finely chopped fresh chile (hot or mild)
Step 23
23 Instead of the white wine, add 1 cup of full-fat coconut milk and 3 tablespoons of fresh lime juice
Step 24
24 Finish with roughly chopped cilantro instead of parsley