Mussels in Spicy Green Broth Recipe - NYT Cooking - The New York Times

Updated Feb. 1, 2024

David Malosh for The New York Times. Food Stylist: Simon Andrews.

Steaming a pot of mussels couldn't be easier for a quick, satisfying meal. Cooked simply with garlic, shallots and white wine, they produce a delicious broth. For a version with more oomph, stir in this spicy butter and a squeeze of lime.

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Ingredients

Yield:4 servings

• 8tablespoons unsalted butter, softened
• 2teaspoons grated fresh ginger
• 1teaspoon ground coriander, briefly toasted in a pan
• 1teaspoon ground cumin, briefly toasted in a pan
• 1teaspoon ground turmeric
• 1teaspoon freshly ground black pepper
• 1cup very finely chopped cilantro (from 1 large bunch)
• 2serrano chiles, very finely chopped
• 1teaspoon lime zest
• Kosher salt (Diamond Crystal)
• 4pounds mussels
• 2tablespoons extra-virgin olive oil or coconut oil
• 1large shallot, thinly sliced or finely diced
• 2garlic cloves, smashed to a paste with a little salt
• 1cup dry white wine
• Lime wedges and a crusty baguette, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

933 calories; 42 grams fat; 18 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 63 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 63 grams protein; 1761 milligrams sodium

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Preparation

1. Make the cilantro butter: Put softened butter in a bowl. Add ginger, coriander, cumin, turmeric and black pepper. Mash together with a wooden spoon to combine. Add the cilantro and chiles, and mash well, extracting as much green cilantro juice as possible. Stir in lime zest and ½ teaspoon kosher salt. Form the butter into a log, then wrap with waxed paper or film and chill to firm slightly.

2. As the butter chills, prepare the mussels: In a large bowl, wash mussels in cold water. Pull off any "beards" and discard (also discard any smashed or gaping mussels). Quickly rinse the mussels and set aside.

3. Put oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add shallot, season with salt, and let sizzle for a minute without browning. Add garlic and white wine, and turn heat to high and bring to a boil.

4. Add mussels, stir well, and cover. Cook mussels over high heat, stirring once, for 5 to 7 minutes, until all mussels have opened. Turn off heat and leave lid on.

5. To serve, cut cilantro butter into 1-inch chunks and stir into the mussels (4 tablespoons is probably enough, but use it all if you wish).

6. Ladle mussels and broth into heated wide shallow soup bowls. Place a bowl on the table to collect empty shells. Pass lime wedges along with a warm crusty baguette, for sopping up the broth.