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Mussels

Explore 54 recipes, 2 articles, 3 galleries, 32 videos, and more

Seafood Risotto

Ingredients
  • 1/4 cup coarse salt, plus more to taste
  • 2 lobsters (1 1/2 pounds each)
  • 12 littleneck clams, scrubbed well
  • 12 mussels, scrubbed well and debearded
  • 5 tablespoons extra-virgin olive oil
  • 3 large garlic cloves, minced (about 5 teaspoons)
  • 1 small dried chile de arbol, crumbled
  • 1 cup dry sparkling white wine, such as Prosecco
  • 1 pound large shrimp, peeled, deveined, and cut crosswise into thirds
  • 8 ounces calamari (bodies and tentacles), rinsed, dried, and cut into 1/4-inch pieces
  • 6 1/2 cups homemade or low-sodium store-bought fish stock
  • 2 tablespoons fresh chervil, minced, plus sprigs for garnish
  • Pinch of saffron threads
  • 9 tablespoons unsalted butter
  • 3 medium shallots, minced (about 3/4 cup)
  • 2 cups Vialone Nano or Carnaroli rice
  • Freshly ground pepper, to taste
  • 1 tablespoon finely grated lemon zest (from 1 to 2 lemons)
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Quick Cioppino

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 4 garlic cloves, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon crushed red-pepper flakes
  • 1 cup dry white wine, such as Chardonnay
  • 1 can (14 ounces) diced tomatoes with juices
  • 2 1/2 cups water
  • 14 mussels, debearded and scrubbed well
  • 14 littleneck clams, scrubbed well
  • 1 pound firm, white fish fillets, such as halibut or cod, cut into 2-inch pieces
  • Fresh flat-leaf parsley leaves, for garnish
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Lemongrass Seafood Stew

Ingredients
  • 2 tablespoons vegetable oil
  • 1 white onion or 2 small shallots, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 4 plum tomatoes, coarsely chopped
  • 2 tablespoons fish sauce
  • 2 stalks lemongrass, cut into 3-inch pieces and bruised with the back of a knife
  • 1 medium serrano pepper, thinly sliced into rings, or a large pinch of crushed red-pepper flakes
  • 2 cups Homemade Chicken Stock, or low-sodium canned
  • 1 cup water
  • 1/2 pound large shrimp, peeled and deveined
  • 1/2 pound skinless red snapper fillets, cut into large chunks
  • 1/2 pound mussels, scrubbed well
  • 1/3 cup coarsely chopped cilantro, plus sprigs for garnish
  • Cooked jasmine rice, for serving
  • 1/4 to 1/2 English cucumber, peeled, seeded, and cut into 1/4-inch dice (about 1/2 to 1 cup)
  • Lime wedges, for serving
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Latina-Style Bouillabaisse

Ingredients
  • 3 strips bacon, chopped
  • 4 tablespoons olive oil
  • 1 cup chopped red onion
  • 1 yellow bell pepper, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 2 cloves garlic
  • 1 teaspoon seeded minced habanero chile
  • Generous pinch of saffron threads
  • 1/2 cup dry sherry
  • 1/2 cup evaporated milk
  • 1/4 cup cilantro with stems, coarsely chopped, plus more sprigs, for garnish
  • Coarse salt and freshly ground black pepper
  • 12 to 14 cups Seafood Stock
  • 18 little neck clams, scrubbed
  • 12 diver scallops or 36 bay scallops
  • 6 jumbo head-on shrimp or prawns, peeled, deveined, and split
  • 12 extra-large shrimp, peeled and deveined
  • 1 1/2 pounds red snapper, cut into 4- to 6-inch pieces
  • 18 mussels, debearded
  • Freshly squeezed juice of 1 lime
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Thomas Keller's Shellfish Broth

Other Ideas:
Broth, Manila clams, Oysters
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces (about 1 3/4 cups) shallots, sliced 1/4-inch thick
  • 4 ounces (about 1 cup) carrots, sliced 1/4-inch thick
  • 1 head garlic, cloves separated, peeled, and smashed
  • 8 ounces (about 2 cups) fennel, sliced 1/4-inch thick
  • 1/4 cup tomato paste
  • 1 pound (about 2 cups) plum tomatoes, cut into 1/4-inch cubes
  • 1 cup dry white wine, such as sauvignon blanc
  • 1/4 cup Pernod
  • 20 sprigs fresh thyme
  • 6 sprigs fresh parsley
  • 8 sprigs fresh tarragon
  • 3 dried bay leaves
  • 1/2 teaspoon black peppercorns
  • 6 cups homemade or store-bought low-sodium chicken stock
  • 1 tablespoon saffron threads
  • 1 pound mussels, washed
  • 1 pound clams, such as Manila, washed
  • 1 pound oysters, washed
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Mussels in Tomato-Parsley Sauce Baked in Parchment

Other Ideas:
Main course, Parsley, Tomatoes
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Mario's Seafood Salad

Ingredients
  • 6 slices baguette
  • 3 cloves garlic, cut in half lengthwise, plus 2 cloves, thinly sliced
  • 8 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 1/2 cups dry white wine
  • 3/4 teaspoon red-pepper flakes
  • 24 Prince Edward Island mussels
  • Juice of 1/2 lemon, lemon reserved
  • 1 pound calamari, cleaned, cut lengthwise into 1/4-inch strips, tentacles left whole
  • 1/2 pound jumbo lump crab meat
  • 1 two-pound lobster, steamed, chilled, shelled, and cut into 1-inch pieces
  • 1 red bell pepper, roasted, peeled, and julienned
  • 1 green pepper, roasted, peeled, and julienned
  • 2 tablespoons red-wine vinegar
  • 2 bunches chives, cut into 1-inch pieces
  • Coarse salt and freshly ground black pepper
  • 1 tablespoon pink peppercorns
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Steamed Seafood Medley

Ingredients
  • 4 fresh kaffir lime leaves
  • 1 thin slice orange, halved
  • Two 4-ounce boneless, skinless tilapia fillets
  • 3 sprigs fresh cilantro
  • 1 thin slice grapefruit, halved
  • 4 scallions, cut into 5-inch pieces
  • 4 large shrimp, peeled and deveined
  • 4 thin slices lemon
  • 4 littleneck clams
  • 3 sprigs fresh flat-leaf parsley
  • 4 thin slices lime
  • 7 mussels, debearded
  • Coarse salt and freshly ground pepper
  • Ponzu Sauce
  • Citrus Dipping Sauce
  • Vietnamese Dipping Sauce Recipe
  • Creamy Curry Dipping Sauce
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Roasted Black Bass with Mussels Panzanella

Ingredients
  • 4 skin-on black bass fillets (5 ounces each)
  • 2 pounds small mussels, preferably Prince Edward Island, scrubbed well and debearded
  • 1 cup dry white wine
  • Coarse salt and freshly ground pepper
  • 1/2 teaspoon black peppercorns
  • 2 tablespoons vegetable oil
  • 1 1/2 cups fresh basil, any combination of regular, purple, or Thai, stems reserved, plus more for serving
  • 2 tablespoons unsalted butter
  • 6 slices rustic Italian bread (1/2 inch thick)
  • 1/4 cup extra-virgin olive oil, plus more for brushing and drizzling
  • 2 pounds mixed tomatoes, cut into 1/2-inch-thick rounds
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon plus 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon red-pepper flakes
  • Coarse salt and freshly ground pepper
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Moules Mariniere

Ingredients
  • 2 pounds (about 65 small) mussels, scrubbed and debearded
  • 2 tablespoon unsalted butter
  • 1 cup dry, light white wine, such as Muscadet or Pinot Grigio
  • 2 shallots, finely chopped (about 3/4 cup)
  • Pinch of coarse salt
  • 4 sprigs fresh thyme
  • 2 tablespoons finely chopped fresh flat-leaf parsley
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