Want to feel fancy this Valentine’s Day without the hours of prep? Take a stab at chef-in-residence Bobby Flay’s steamed mussels. With just a few extra ingredients you probably have on hand (shallots, lemons, fresh herbs, pre-made tomato sauce, and white wine), plus his favorite easy-to-find fresh mussels, you can have an elegant dinner in just a few minutes. Seriously, it’s that fast.
Watch now to learn how to prep his date night dish—and learn how to count down from 10 in Italian from Bobby himself!
And get the full recipe:Print
- 2 tablespoons canola or olive oil
- 2 shallots, coarsely chopped
- 4 garlic cloves, finely chopped and crushed to a paste
- Kosher salt and freshly ground black pepper
- 4 anchovy filets, finely chopped and crushed to a paste
- 1 1/2 cups tomato sauce
- 2 cups dry white wine
- 1 stick unsalted butter, cut into cubes
- 1 teaspoon crushed red pepper flakes
- Half a lemon, juiced
- 4 pounds live mussels, scrubbed (if available, Prince Edward Island mussels are the best because they are the cleanest and most consistent)
- 2 tablespoons chopped fresh flat leaf parsley
- 10 basil leaves, roughly chopped
- Crusty bread such as semolina or baguette, sliced and toasted, for serving
- Heat the oil in a large stockpot over medium heat. Add the shallots and sweat until soft but no color is achieved, about 3 minutes. Add the crushed garlic and cook for 30 seconds, season salt and pepper. Stir in the tomato sauce and anchovies and cook for 2 minutes.
- Add the mussels, white wine, crushed red pepper, lemon, and butter, stir once gently, cover with a tight fitting lid and bring to a boil. Reduce the heat to a simmer and cook just until the mussels open, about 4 minutes.
- Discard any mussels that do not open. Stir in the parsley and basil. Transfer the mussels and broth to a large bowl. Serve immediately with warm crusty bread or toasts.