📝 About This Recipe
Drawing inspiration from the cold, nutrient-rich waters of Washington’s Puget Sound, this dish celebrates the pristine quality of Pacific Northwest seafood. Plump, sweet mussels are steamed in a fragrant infusion of crisp dry Riesling, aromatic shallots, and smoky bacon, creating a sophisticated yet rustic coastal experience. It is the quintessential PNW comfort food, designed to be shared with plenty of crusty bread to soak up the liquid gold at the bottom of the bowl.
🥗 Ingredients
The Shellfish
- 4 pounds Fresh Mussels (preferably Penn Cove or Mediterranean mussels, scrubbed and debearded)
The Aromatics
- 3 tablespoons Unsalted Butter (divided)
- 1 tablespoon Extra Virgin Olive Oil
- 2 slices Thick-cut Bacon (finely diced for a subtle smoky undertone)
- 3 large Shallots (minced)
- 5 pieces Garlic Cloves (thinly sliced)
- 1/2 teaspoon Red Pepper Flakes (adjust for desired heat)
The Steaming Liquid
- 1.5 cups Dry White Wine (PNW Pinot Gris or a dry Riesling is ideal)
- 1 tablespoon Fresh Lemon Juice (about half a lemon)
- 1/2 teaspoon Kosher Salt (more to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/4 cup Heavy Cream (optional, for a richer broth)
- 1/2 cup Fresh Flat-Leaf Parsley (roughly chopped)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 loaf Sourdough Baguette (sliced and toasted with olive oil)
👨🍳 Instructions
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1
Inspect the mussels: Rinse them under cold running water. If any are open, tap them gently against the counter; if they don't close, discard them. Remove the 'beard' (the fuzzy brown string) by pulling it firmly toward the hinge of the shell.
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2
In a large Dutch oven or a heavy-bottomed pot with a tight-fitting lid, heat the olive oil and 1 tablespoon of butter over medium heat.
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3
Add the diced bacon and cook for 4-5 minutes until the fat has rendered and the bacon is starting to crisp.
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4
Stir in the minced shallots and cook for 2-3 minutes until translucent and soft, being careful not to brown them.
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5
Add the sliced garlic and red pepper flakes. Sauté for just 1 minute until the garlic is fragrant but not scorched.
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6
Pour in the white wine and increase the heat to medium-high. Let the wine simmer for 2-3 minutes to cook off the raw alcohol aroma and reduce slightly.
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7
Season the liquid with kosher salt, black pepper, and lemon juice.
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8
Gently add the mussels to the pot and immediately cover with the lid. Let them steam for 5-7 minutes.
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9
At the 5-minute mark, give the pot a vigorous shake (with the lid on) to redistribute the mussels.
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10
Check the mussels; once the majority have opened wide, they are done. Remove the pot from the heat. Discard any mussels that remained closed.
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11
Using a slotted spoon, transfer the mussels to a large warmed serving bowl, leaving the liquid in the pot.
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12
Whisk the remaining 2 tablespoons of butter and the heavy cream (if using) into the hot broth. Stir in the fresh parsley and chives.
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13
Pour the hot, aromatic broth over the mussels in the serving bowl.
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14
Serve immediately with warm, toasted sourdough bread for dipping.
💡 Chef's Tips
Always buy mussels the same day you plan to cook them; they should smell like the clean ocean, never 'fishy.' Don't overcook the mussels or they will become rubbery; as soon as they pop open, they are ready. If you prefer a non-alcoholic version, substitute the wine with a high-quality seafood stock mixed with an extra tablespoon of lemon juice. For a truly authentic PNW flavor, use a local Pinot Gris which offers the perfect acidity to cut through the butter and bacon fat. Never salt the broth heavily at the start; mussels release natural salty liquor when they open, so taste before adding extra salt.
🍽️ Serving Suggestions
Pair with a chilled glass of Willamette Valley Pinot Gris or a crisp Sauvignon Blanc. Serve alongside a simple green salad with a lemon-shallot vinaigrette to balance the richness. Offer a side of 'Frites' (thin crispy fries) and aioli for a classic 'Moules-Frites' presentation. Provide an extra 'discard bowl' for the empty shells to keep the table tidy. Ensure every guest has a spoon to enjoy the delicious broth like a soup.