Mussels, Two Ways

Recipes by Francine Spiering  |  Photo by Raymond Franssen

 

 

 

Mussels are fun to eat. Eat one and use its empty shell as a pincer to pick out the rest. The half shell can even be used as a little spoon to scoop up that delicious mussel broth. Oh, and whatever you do: strain and keep any leftover broth. It’s a perfect seafood stock to use in a sauce, soup, or savory sabayon like the one in Edible East Bay’s Spring 2025 issue.

Basil Fennel Harissa Mussels

Serves 3–4

• pounds mussels, cleaned and debearded
• 1 tablespoon vegetable oil
• 1 white onion, sliced
• 1 small fennel, sliced
• 2–3 garlic cloves, crushed
• ½ cup dry white wine
• 1 large fresh tomato, diced
• 1 tablespoon harissa (store-bought or made with recipe below)
• 1 teaspoon paprika
• Handful fresh basil leaves, whole
• Lemon zest to taste

In a pot deep enough to hold all mussels, heat the oil over medium heat. Add onion, fennel, and garlic and cook on high for about 3 minutes. Add wine and cook out for a few minutes. Add tomato, harissa, paprika, basil, and lemon zest plus enough water to thin the sauce like a gravy, not a paste. Taste and adjust seasoning. Once you’re happy with the sauce, add the mussels, spoon around carefully in the sauce, close the lid, and steam for about 5 minutes, or until mussels have opened and firmed up.

Homemade Harissa

Makes about 1 cup

• cup dried red chiles, seeds and stems removed
• 1 cup sundried tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 3–4 garlic cloves, crushed
• Olive oil, as needed
• Lemon juice, as needed
• Salt to taste

Soak the dried chiles in hot water until softened. Transfer to a food processor or blender. Add tomatoes, spices, and garlic. Drizzle in olive oil as you pulse the mixture into a coarse paste. Season to taste with fresh lemon juice and salt.

Lemongrass Ginger Mint Turmeric Mussels

Serves 3–4

• 2 pounds cleaned mussels
• 1 tablespoon vegetable oil
• 1 stalk lemongrass
• 1 white onion, sliced
• 4–5 garlic cloves, crushed
• 3–4 thin slices fresh ginger
• 1 habanero pepper, keep whole
• 1 teaspoon ground turmeric
• 1 teaspoon fish sauce, or to taste
• Good handful fresh mint leaves, whole
• 1 cup coconut milk
• Chopped scallions and lime wedges for garnish

In a pot deep enough to hold all mussels, heat the oil over medium. Bruise the lemongrass by bending it in several places. Add onion, garlic, ginger, whole habanero, and lemongrass to the oil.  Sweat for 2–3 minutes. Add turmeric, fish sauce, mint, and coconut milk and bring to a slow boil. Let simmer for about 10 minutes. At this point, you can fish out the habanero if you don’t want it to break up in the sauce. (Mash it up and serve it on the side, if you like.)

Increase the heat to a rolling boil and add mussels. Close the lid and steam in the broth for about 5 minutes, or until all mussels are open and firm.

Garnish with chopped scallions and a lime wedge.

 

Francine Spiering is a food writer, editor, and recipe developer who has worked with several Edible Communities magazines. She has a passion for travel and a kitchen diploma from Le Cordon Bleu in Paris. Follow her on Instagram @lifeinthefoodlane.

Raymond Franssen is a world-traveling geologist and amateur photographer. His photography passion is nature in its widest and wildest beauty, but being married to food writer and recipe developer Francine Spiering, he regularly finds himself setting up to shoot her creations. Follow him on Instagram @barolo_raymond.