Moules Marinieres (Sailor-Style Mussels)

 

5 T. unsalted butter, divided

3 T. extra-virgin olive oil, divided, plus more for bread

3 celery stalks, thinly sliced

3 medium onions, halved and thinly sliced

4 garlic cloves, minced

2 C. local white wine or Narragansett Beer, divided

3 C. (24 ounces) bottled clam juice

1 tsp. freshly ground black pepper

1 tsp. red chili flakes

Kosher or sea salt

6 pounds mussels, scrubbed and de-bearded*

1 C. diced roasted red peppers

2 T. chopped flat-leaf parsley

1 C. thinly chopped fresh scallions (for garnish)

Fresh focaccia or baguette, sliced, brushed with olive oil and lightly toasted

 

Heat 4 T. butter and 1 T. olive oil in a medium saucepot over medium heat. Add celery, onions and garlic. Stir well and sweat the vegetables until the onions are soft and translucent, approximately 5 minutes. Add 1 ½ C. white wine (or beer) and reduce by half (approximately 10 minutes). Add clam juice along with pepper and red chili flakes. Bring to a boil, reduce heat and simmer 15 minutes. Taste for seasoning. In a separate large sauté pan, add 2 T. olive oil and heat over medium-high heat. When hot, add mussels and cover briefly to prevent oil from splattering, remove lid and sauté for 1–2 minutes. Add ½ C. wine (or beer) and diced red peppers. Reduce until a few T. of liquid remain. Add the prepared broth, and cover for 4–5 minutes, stirring occasionally, until all mussels are open. Add remaining 4 T. butter and chopped parsley and stir to incorporate. Divide mussels and broth among 6 warm shallow bowls, garnish with scallions and serve with plenty of toasted bread for dipping.

 

* Note: If mussel shells are slightly open, simply tap or press on the shell—after about 5 seconds, the shell should close. If not, the mussel is dead so discard it.