Italian-Style Steamed Mussels

Steamed mussels in an Italian white wine and tomato broth is one of the fastest impressive dinners you can put on a table. Four pounds of fresh mussels, a handful of aromatics, and about 4 minutes of steaming is all it takes. The mussels release their briny liquor into the wine and tomatoes, creating a savory broth that’s begging for crusty bread.

The quick saute of onion, garlic, and green pepper in olive oil builds the flavor base in just 30 seconds. You want the aromatics softened but not browned. This is a bright, clean-tasting dish, not a deeply caramelized one.

Four cloves of garlic might seem generous for a quick-cook dish, but mussels can handle bold flavors. The garlic blooms in the hot oil and infuses the wine steam that cooks the shellfish. Fresh tomato wedges break down just enough during steaming to thicken the broth slightly while keeping their shape.

Shaking the pot during cooking distributes the heat evenly so every mussel gets the same steam exposure. They should all pop open within about 4 minutes. Any that stay shut after cooking are dead and should be tossed.

Chef Tips

• Scrub each mussel under cold running water and pull off the beard (that fibrous tuft sticking out). It’s not harmful but it’s tough and unpleasant to eat
• Discard any mussels that are cracked, broken, or already open before cooking. If an open mussel doesn’t close when you tap it firmly, it’s dead
• Use a dry white wine you’d actually drink. Cheap cooking wine adds off flavors you’ll taste in the broth
• Serve with plenty of crusty bread to soak up the broth. That liquor is too good to leave behind

Variations

• Add a pinch of red pepper flakes with the garlic for a spicy fra diavolo-style broth
• Swap white wine for dry vermouth for a slightly more herbal, aromatic steam
• Stir in a tablespoon of butter right at the end for a richer, silkier broth